Topic: Aussie IR Lesson - Vegetable Korma (Savory Version)

[Masala Mark]

Hi,

Here's another recipe from the session.

A savory version of a Korma, nut based dish but not sweet at all. They do a Navrattan Korma as well which we did and I shall post separately, it is very similar to the other Kormas on the site, ie sweet with coconut milk and cream, and sultanas.

Cheers,
Mark

Vegetable Korma - (Savory Version)

Ingredients:
 - 2 tbsp oil
 - 2 tsp Ginger/Garlic puree (50:50)
 - 3.5 heaped tbsp Nut Gravy paste http://www.curry-recipes.co.uk/curry/index.php?topic=4921.0
 - 125ml-250ml Water
 - Pre-cooked Vegetables
 - 1 tbsp Mixed Powder
 - 100ml Cream
 - 0.25 tsp Salt
 - 1 tsp Coriander Leaves

Prep Work:
 - Pre-cooked vegetables, approx two cups worth
 - Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing

Method:
1. Heat pan, when oil warm, add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
2. Remove from heat, add the mixed powder and mix through,
3. Return to heat, add the Nut Gravy paste and mix/stir through
4. Pour in 125ml of water, mix well and bring to a simmer
5. Add the pre-cooked vegetables, simmer for 5 min or so
6. Add in the cream and mix through, returning to a simmer for two mins
7. Add salt
8. Remove from heat and add chopped coriander leaves

Notes:
- Depending upon what consistency you prefer, add more water if needed.