I recently made friends with an Indian woman whose son is in our daughter Nora’s school class. She’s been in the United States for about 3 years now and when I found that out, I asked her if she knew how to cook Indian food. She of course did, and she asked if I’d like her to make some for me. What a dear! I told her that what I would really like would be to have her teach me how to make Indian food. And so we got together one day last week and she taught me how to make Vegetable Korma! I was so excited and pleased to be in her kitchen, watching, smelling, tasting, taking notes and learning from her! It really was a dream come true! And guess what?! She said we can do it again! Next time we meet we’ll go to the Indian Market together so I can get some of the ingredients she used that’d I’ve never seen before like the chana dahl in the first picture below on the far left, and the white poppyseeds in the next picture, and the Indian chilies. I took lots of pictures!
The first thing we did was make our korma paste. We did this by adding all the ‘paste’ ingredients (listed below in recipe) to the blender and blending it til smooth. We added more water as needed if it was too thick to blend.
Next we chopped up the red onion (she advised we use red or white, but not yellow as it’s too sweet) and sauteed it with a little oil (you can use olive oil or coconut oil), salt, curry leaves, turmeric and chili powder. Next we added the tomatoes and cooked them until they were mushy, about 5 minutes.
Next we added the paste from the blender to those tomatoes. Once we dumped that in, we added about 1/2 cup warm water to the blender jar, put the lid on and swirled it around to get all the paste sticking to the inside of the jar, and we poured that into the frying pan.
Next up we added the chopped veggies. And you could really use whatever you like here. I love carrots and chopped potatoes in my Indian food. Cover the pan and bring the heat to low and cook 5 minutes. After 5 minutes, add the beaten yogurt to the sauce, bring heat back up to medium and cook another 20 minutes, stirring ocassionally and adding more water if needed, a Tbsp at a time, so it doesn’t burn on the bottom.
Garnish with cilantro. Serve with rice and Naan.
5 Tbsp unsweetened shredded coconut
12-15 cashews, blanched (or can just soak in water for a couple of hours)
2 tsp white poppy seeds
1/2 tsp roasted chana dal
1/2 Tbsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
2 green cardamom
2-5 black peppercorn
2 small green chilies (indian green chili found at an Indian market)
3-4 cloves garlic (3 if big cloves)
3/4 inch ginger, peeled
1/2 c water (or a little more if needed, to get a creamy paste)
Combine all paste ingredients into your blender and blend until smooth, adding water, 1 TBSP at a time, if needed to blend.
1 red onion, diced (or white, but not yellow because too sweet)
1/4 tsp sea salt
7-8 curry leaves
1/4 tsp Turmeric powder
1/2 tsp red chili powder
1 large Roma tomato, chopped
2 Tbsp yogurt, beaten until smooth
1/2 c water for slightly thinning gravey if needed, added a little at a time
optional chopped veggies: carrots, russet potato, peas
chopped cilantro to garnish
In a large frying pan, add 2 Tbsp coconut or olive oil over medium heat. Add the finely diced onion with 1/4 tsp sea salt, curry leaves, turmeric and chili powder and cook until onions are translucent. Add tomatoes and cook until they are mushy, about 5 minutes. Add the paste from your blender. Add about 1/2 cup warm water to the emptied blender jar, put lid on and swirl it around to get all the paste sticking to the inside of the jar, and pour into the frying pan. Add chopped veggies. Cover the pan and bring the heat to low and cook 5 minutes. After 5 minutes, add the beaten yogurt to the sauce, bring heat back up to medium and cook another 20 minutes, stirring ocassionally and adding more water if needed, a Tbsp at a time, so it doesn’t burn on the bottom. Garnish with cilantro. Serve with rice and Naan.