Vegetable Khorma |
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The original calls for Cauliflower; I have made it using other
vegetables (Brocolli, Peas, Carrotts, Aubergine (eggplant)) and usually mix
them all together. Basically, whatever I find in my fridge :-) 1 1/2 lb vegetables 1/2 cup cashew nuts (or almonds) (or mixture) 1/2 inch fresh ginger chopped (hint: to peel, scrape ginger root with a teaspoon!) 1 clove garlic, chopped 2 green chillies (optional) 1/2 teaspoon saffron strands 2 tablespoons warm milk 1 tablespoon ghee 2 tablespoons sunflower or corn oil 1 medium onion, chopped 3 oz. yoghurt 3 oz double cream 1/2 cup chpped coriander (cilantro) or parsley salt (to taste) 2 whole cardamoms 3 whole cloves 1 inch cassia bark 1 tsp coriander seeds 1 tsp white cummin |
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Cut vegetables into bite size chunks (florets for cauliflower or
broccoli) Blend nuts, ginger, garlic, spices, chillies, and 1/4 pint water into a coarse paste. (I use my food processor) Soak saffron in warm milk for at least 10 minutes. Heat the ghee and oil and fry the onion until golden. Add the spice paste and yoghurt and cook for 10 minutes or longer (I usually wait until the oils float to the top of the mixture) Add vegetables and mix well. Cook for 15 minutes adding water if necessary. About 10 minutes before serving, squeeze the saffron strands in the bowl to get out their color. Add saffron (and the milk), double cream, fresh coriander/parsley and salt to taste. |
| This recipe is from "The Indian Restaurant Cookbook" by Pat Chapman and was posted to rec.food.recipes. |