Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Korma => Topic started by: Masala Mark on August 25, 2010, 11:13 AM
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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 (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.