Tuesday 25 September, 2018
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Mixed Vegetable Korma

What’s Cooking? by P.S. Lakshmi Rao

Ingredients

1/2  Cup almonds

1/2  Cup cashew nuts

3     Garlic cloves

2     Inches fresh ginger

4     Green chilies or to taste

1     Medium onion, chopped

½    Teaspoon ground red pepper

3     Tomatoes (blended)

1     Bag(32oz)  frozen mixed vegetables

1/2   Teaspoon turmeric

2      Teaspoons salt or to taste

1      Teaspoon Garam Masala

¼     cup cilantro/coriander,chopped

 Method

Pulse the almonds and cashews in the blender into a fine powder. Add garlic, ginger, chilies, and onion and blend into a fine paste.

In a nonstick 4-quart saucepan, heat 2 Tablespoons vegetable oil over medium-low heat. Fry the paste from blender until the oil oozes out. Add ground red pepper. Add the blended tomatoes and fry for 10 minutes. Add mixed vegetables, turmeric, salt and enough water (approximately 4 cups) to cover the vegetables. Cover with a lid and stir frequently. Cook until the vegetables are cooked. Add garam masala and cook for five more minutes. Stir in the cilantro/coriander and remove from heat. This tastes great with chapaties.  Makes 8 servings.

Special thanks to Mrs. Vijaya Dasigi for sharing this recipe.  Photo courtesy of my grandson, Joseph Pemmaraju Dakin.

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