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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 6 servings The following items or measurements are not included below: 1 inch ginger |
||
| Calories 143 | ||
| Calories from Fat 105 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 18% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 41mg | 1% | |
| Potassium 207mg | 5% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.7g | ||
| Protein 3.1g | 6% | |
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Ingredients
- 1 onion, chopped
- 1 inch ginger, peeled
- 5 garlic cloves
- 2 green chilies (ceranno)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 3 tablespoons oil or ghee
- assorted vegetables, such as bell pepper, asparagus, mushrooms, zuchini, potato
- salt
- 1 cup plain yogurt
- 1/3 cup water
- 1/8 cup cashew nuts
- 1/8 cup pine nuts (optional. you can use all cashews)
- 2 tablespoons chopped fresh cilantro
Directions
1
Puree half the onion with the ginger, garlic, and chiles into a fine paste in a food processor.2
Add the ground spices and mix.3
Chop half the nuts to a fine paste with a food processor, set aside.4
Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.5
Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so) Stir in the veggies with longer cooking times such as potatoes and fry for a while.6
Add nuts, nut paste, and other veggies as cooking times dictate.7
Reduce heat to low and add water (or milk to make it even more rich) and yoghurt (whole milk yoghurt!). Take care not to overcook the yoghurt, as it will separate and degrade.8
Garnish with cilantro and serve over rice.
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- Course > Main Dish > Stews
- Main Ingredient > Vegetables
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: CountryMama
On Jul 30, 2008
Made this tonight using potatoes, cauliflower, green beans, peas, and zucchini. I used a small piece of cubanelle pepper for the paste and probably wouldn't do that again since the taste didn't really mesh. I parboiled the potatoes and cauliflower, but still had to fry them for quite a while to get them even close to soft - added 1/2 cup of water in two additions through the frying. I also added 3/4 tsp salt. Will make this again and try different veggies as well. Thanks!
From: Monu
On Aug 5, 2006
I added potatoes, peas, cauliflower, and 1/2 bell pepper to this recipe. I couldn't really fry the potatoes for a while like the recipe suggested because the paste was very dry and sticking to the pan. I ended up cooking the vegetables in the milk/yogurt liquid for a very long time because the potatoes took quite a long time to become tender. I omitted pine nuts because I didn't have any, and only used ground cashews. It did taste good, but the cooking time was longer than anticipated.
From: Charishma Ramchandani
On Jun 14, 2004
I agree 100% with the earlier reviewer of this recipe. This Korma is simply fabulous and out of this world! Tonight I was in the mood to make something different from the usual vegetarian dishes and that's when I stumbled upon this recipe in my cookbook. I knew I had to make it rightaway alongwith Jeera{cumin seed} rice
I did and my house smelt heavenly while the onion-ginger-garlic paste mixed with the spices was cooking {step 5 of this recipe}. I did not have cerrano green chillies on hand since we do not use serrano chillies in our daily cooking, so I used just plain good ordinary Indian green chillies instead to suit our taste. I used 2 tsps. of salt for this recipe. Also, I'd like to mention that I used 1 small sized onion to make paste and 1 small-sized onion to stir-fry before adding the paste to it in the pot. As for the vegetables, I used 1 large green bell pepper, 2 medium-sized carrots and 2 1/2 cups of defrosted greenpeas. I'm so glad I could put the cashewnuts I had on hand to some good use tonight
I did not have pine nuts on hand{cos I'm not too fond of them}, so I substituted those with cashewnuts. Thank you ever so much for this recipe! I just can't wait to make this for my mom and dad when they join my bro. and me here in Orlando, FL in June! This one is a KEEPER and deserves an A! UPDATE: I made this for dinner tonight and my DAD simply loved it! Thank you once again
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