Restaurant-style vegetable korma
Curries With Bumbi · ♥ 2.1K likes · 75.4K views · 7 min video
Read about cauliflower in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole dried bay leaf
- 1½ inch cinnamon stick
- 6 whole green cardamoms
- 6 whole cloves
- 290 g onions
- 20 g cashew nuts
- 300 g tomatoes
- 2 tbsp butter
- ½ tsp cumin seeds
- 256 g potatoes
- 75 g carrots
- 255 g cauliflower
- 2 tsp sugar
- ½ lb tofu
- 10–15 whole frozen green beans
- ⅓ cup frozen green peas
- 2 whole fresh green chilies
- 1 tbsp oil
Heat one tablespoon of oil in a pot; add bay leaf, cinnamon stick, green cardamoms and cloves.
Whole spices and the onion base
Add Kashmiri red chilli powder, turmeric, ground coriander, ground cumin, salt, a few black peppercorns and dried fenugreek leaves; stir and add about a cup of water.
- Kashmiri red chilli powder
- turmeric powder
- ground coriander
- ground cumin
- salt
- black peppercorns
- dried fenugreek leaves
- 1 cup water
Bring to a boil, cover and simmer on medium heat 5 minutes.
Turn off the heat, let it cool (or blend hot with caution if the blender can take it) and blend to a very smooth puree.
- 1 tbsp oil
In a pan heat a tablespoon of oil and butter; add cumin seeds, then chopped garlic and ginger, stir a second.
Add potatoes (chopped small so they cook quickly), carrots and cauliflower; stir on high heat until browned at the edges.
- ¼ cup plain, unflavored yogurt
- 4 tbsp water
Meanwhile mix about a quarter cup of yogurt with four tablespoons of water, turmeric, Kashmiri chilli powder, coriander and cumin until smooth, so the milk solids do not separate.
Adding yogurt without splitting it
Take the pan off the heat, add the yogurt and stir vigorously; return to medium-low and keep stirring until it boils.
Add the blended puree, straining it through a sieve first if the blender is not powerful; rinse the blender jar into the pan.
Puree, methi and simmering the gravy
Add tofu and the blanched frozen green beans (fresh beans go in after the puree). Cover on low 10 minutes.
Tofu, beans, peas, mace and cream
- ¼ tsp ground mace
- ¼ cup heavy cream
Add frozen green peas, about a quarter teaspoon ground mace, fresh green chilies and about a quarter cup heavy cream.