Vegetable Korma

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Vegetable Korma

Yields1 Serving
 4 T butter
  2 sweet onions, sliced
  2 garlic cloves, crushed
  1 inched piece of fresh ginger root, grated
  1 t ground cumin
  1 t ground corander
  6 cardamom pods (if you've got 'em)
  2-inch cinnamon stick
  1 t turmeric
  1 jalapeno, seeded and finely chopped
  1 potato, peeled and cut into cubes
  1 eggplant, chopped (I like to peel it too)
  1 zucchini, chopped
  2 medium carrots, chopped
  1 C green beans, cut into 1-inch lengths
  1/2 C plain yogurt
  2/3 C milk
  1 t garam masala
  salt and pepper to taste
  splash of lemon or lime is nice too
1

Melt the butter in a heavy saucepan. Add the onions and cook for 5 minutes, until soft. Add the garlic and giner and cook for 2 minutes, then stir in the cumin, coriander, cardamom, cinnamon, turmeric, and jalapeno. Cooke, stirring for 30 seconds.

2

Add the potato, eggplant, carrot, and zucchini and about 1 C water. Cover the pan, bring to a boil, then lower the heat and simmer for 15 minutes. Add the green beans and cook, uncovered, for 5 minutes.

3

With a slotted spoon, remove the vegetables to a warmed serving dish and keep hot. Allow the cooking liquid to bubble up until it reduces a little. Season with salt and pepper, then stir in the yogurt, milk, and garam masala. Pour the sauce over the vegetables. Serve over rice or with pita bread.

Ingredients

 4 T butter
  2 sweet onions, sliced
  2 garlic cloves, crushed
  1 inched piece of fresh ginger root, grated
  1 t ground cumin
  1 t ground corander
  6 cardamom pods (if you've got 'em)
  2-inch cinnamon stick
  1 t turmeric
  1 jalapeno, seeded and finely chopped
  1 potato, peeled and cut into cubes
  1 eggplant, chopped (I like to peel it too)
  1 zucchini, chopped
  2 medium carrots, chopped
  1 C green beans, cut into 1-inch lengths
  1/2 C plain yogurt
  2/3 C milk
  1 t garam masala
  salt and pepper to taste
  splash of lemon or lime is nice too

Directions

1

Melt the butter in a heavy saucepan. Add the onions and cook for 5 minutes, until soft. Add the garlic and giner and cook for 2 minutes, then stir in the cumin, coriander, cardamom, cinnamon, turmeric, and jalapeno. Cooke, stirring for 30 seconds.

2

Add the potato, eggplant, carrot, and zucchini and about 1 C water. Cover the pan, bring to a boil, then lower the heat and simmer for 15 minutes. Add the green beans and cook, uncovered, for 5 minutes.

3

With a slotted spoon, remove the vegetables to a warmed serving dish and keep hot. Allow the cooking liquid to bubble up until it reduces a little. Season with salt and pepper, then stir in the yogurt, milk, and garam masala. Pour the sauce over the vegetables. Serve over rice or with pita bread.

Notes

Vegetable Korma
IngredientsDirections
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