Sabji Korma Recipe
Sabji Shahi Korma
Mixed Vegetables in a Mild, Creamy Sauce
Submitted By: Taz
Ingredients:
4 Roma Tomatoes (Tamatar) – seeded and puréed
2 medium Potatoes (Aloo) – peeled and cut into ½ inch cubes
1 medium Onion (Pyaz) – diced
1 Cup Carrots (Gajar) - diced
1 Cup Green Peas (Mutter) - frozen are perfectly fine
1 Cup Cauliflower (Gobi) – cut into bite-sized florets
1 Green Bell Pepper (Simla Mirch) – seeded and cut into strips
1 Red Bell Pepper (Simla Mirch) – seeded and cut into strips
1 Cup Heavy Cream (Malai)
¾ Cup Plain Yogurt (Dahi)
4 cloves Fresh Garlic (Leh-sun) – minced
½ inch piece Fresh Ginger (Adrak) – peeled and minced
1 Fresh Green Chile (Hari Mirch) – seeded and minced
¼ Cup Roasted, Unsalted Cashew Nuts (Kaju) - halved
1 Tbs
Garam Masala
1 tsp Coriander Seeds (Dhania Saabut) – roasted and ground into a fine powder
1 tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak)
to taste
1 ½ Tbs Oil
-OPTIONAL-
½ Cup Golden Raisins (Kishmish)
Preparation:
- Heat oil in a large heavy bottomed pan, wok, or large kadahi over medium-high heat
- Once oil is hot, add onion and sauté until tender - Add garlic and ginger and continue to sauté for 1 minute - Add garam masala, turmeric, red chile powder, and salt to taste and continue to sauté for 1 minute
- Add potatoes, cauliflower, carrots, green chile, cashews, coriander powder, and tomatoes to pan and sauté for an additional 5-7 minutes or until potatoes are just tender (add a little water if necessary to prevent sticking)
- Add green peas, bell pepper, raisins (if using), cream and yogurt - Bring to a low simmer; reduce heat to low/medium-low (you want to keep the heat as low as possible to keep the yogurt from separating)
- Cover pan and allow to braise for 30 minutes or until gravy is thickened to your liking
- Adjust Seasoning - Serve hot along with basmati rice or your favorite Indian flatbread
