Sunday, August 5, 2012

Vegetable Korma

A delicious, healthy vegetable dish served in a creamy sauce. Add some tofu or paneer (Indian cheese) to bulk up the meal that is a main dish all in itself.



Vegetable Korma                                                                    Serves 2

1/2 c EACH chopped vegetables (cauliflower, green peas, green beans, red bell pepper, corn)
1 c paneer, cubed
3 tbl oil
1/2 tsp cumin seeds
3 green chilies, chopped
1/2 tbl ginger powder
1 tbl coriander powder
1/4 tsp turmeric
1 tsp crushed red pepper
2 bay leaves
1 cup milk or coconut milk
1/2 tablespoon cornstarch
1 tsp garam masala

Optional vegetables: cabbage, potatoes, mushrooms, carrots.

1. In a cup mix milk and cornstarch, set aside.
2. In a wok or deep pan add enough oil to shallow fry paneer until golden brown and crispy. Drain on paper towels.
3. In a saute pan, heat 3 tbl oil over medium heat. Add cumin seeds and heat until they crack. Add all the spices from chilies to bay leaves and stir for 1 minute.
4. Add the vegetables and mix well with the spices. cover and let them cook for about 10 minutes.
5. Mix in the fried paneer. Add the milk/cornstarch mixture and cook until the vegetables are tender.
6. Remove the pan from heat. Mix in garam masala.

Calories calculated using Sparkrecipes Calculator: 145.6 calories per serving


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