"K" for Korma

The word “Korma” is said to have originated in the Mughal kitchens of ancient India. Korma is a curry made with meat or vegetables and a delicate blend of spices, cream and other basic ingredients. It is a perfect side to any bread such as Naan, Roti, Kulcha or Puri and/or to Rice dishes such as Pilaf or Cumin Rice, Peas Pilaf or Saffron Rice. A spicy yet mild, tangy, cream or coconut cream based side with a bland rice or bread dish.
For Nupur’s weekly event “A to Z of Indian Vegetables”, this week my kitchen will feature Korma Sabziyon Ka… which just translates to Vegetable Korma.. But you know, I just wanted to make it sound fancy and mysterious!


Korma with a "K"

You will need:
1 small head Cauliflower – Washed and broken into florets
2 Potatoes – Peeled and cubed (I used red potatoes and left the peel on)
½ cup shelled peas (or Frozen green peas)
½ cup edamame (optional- I used the frozen organic edamame)
And any other veggies you want to add.
Salt to taste
1 Onion – Chopped fine
2 tomatoes – Chopped fine or coarsely pureed
2 tbsp Cream or Malai (or you can use store bought heavy whipping cream)

For the Masala paste:
½ cup Fresh grated coconut
1 tbsp KhusKhus or Poppy Seeds
1 tbsp Cashews
A few sprigs Fresh cilantro
2 cloves garlic
1 inch cinnamon stick
5 cloves
2 Cardamom – Elaichi.. shelled
2 green chillies
A small piece of ginger
1 tsp Dhaniya Powder
3 tsp Red chilli Powder

For Seasoning:
2 tbsp Oil
1 tsp Cumin seeds or jeera

Method:
Wash all the vegetables and chop and keep aside.
In a pan, dry roast the cinnamon, cloves, cardamom and poppy seeds. Combine with the rest for the ingredients for the Masala paste and grind into a thick paste by adding some water. Keep aside.
I usually coarsely puree the tomatoes so that they give the korma a thicker consistency.
In a heavy bottomed pan, heat the oil. Add the cumin seeds. After a few minutes, add the chopped onions and sauté until light brown.
Then add all the vegetables, a pinch of turmeric powder and salt. Mix well.
Then add the pureed tomatoes and cook for about 5 minutes.
Add the ground masala paste and about 2 cups of water. Mix well. Cover with a lid and cook for about 15 minutes on a medium to low flame or until the vegetables are cooked al Dante. I usually cook such the cauliflower is just about cooked but yet slightly crunchy.
Finally add the cream and mix well.
Garnish with chopped cilantro or coriander leaves and serve hot with naan or rotis or rice.

Korma Sabziyon Ka... one more look!

This is my entry for Nupur's "A to Z of Indian Vegetables" for this week.

If you guys do try this recipe, please let me know.. I will be happy to hear from you :-)