South Indian Sabji Korma Recipe
South Indian Sabji Korma
Mixed Vegetables in a Coconut Based 'Gravy'
Submitted By: Taz

Ingredients:

To Grind:
½ Cup Coconut (Nariyal) - (fresh preferred) grated/shredded
15 Raw Cashew Nuts (Kaju)
2 Fresh Green Chiles (Hari Mirch) - seeded and rough chopped
2 tsp White Poppy Seeds (Khus Khus)
1 tsp Coriander Seed (Dhania Saabut)
½ tsp Fennel Seed (Saunf)
1-4 Tbs Hot Water
-OPTIONAL-
1 Himej / Kapok Pod / Bud (Marathi Moggu / Semul)
1 Small Piece Black Stone Flower (Kalapasi / Dagad Phool)

To Temper:
1 inch Cinnamon Stick (Dalchini)
5 Black Peppercorns (Kali Mirch)
3 Whole Cloves (Luang)
2 Green Cardamom Pods (Choti Elaichi)
1 Small Indian Bay Leaf (Tej Patta)
1 Star Anise (Anasphal)
1 Mace Blade (Javitri)
½ tsp Cumin Seed (Jeera)

Korma:
2 Roma Tomatoes (Tamatar) - seeded and diced
1 Medium Onion (Pyaz) - small diced
6-8 Fresh Curry Leaves (Kaddi Patta)
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
¾ inch piece Fresh Ginger (Adrak) -grated into a paste
3 Tbs Coconut Cream (Nariyal ka Malai)
¼ tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi) -OR- ¾ tsp Kashmiri Chile Powder (Kashmiri Mirch)
2 Tbs Coconut Oil (Nariyal ka Tel) - can substitute ghee, olive, grape seed, or canola oil
Kosher Salt (Namak) to taste

Vegetables for Korma:
1 Medium Yukon Gold Potato (Aloo) - small chopped (= apx ¾ Cup)
1 Cup Cauliflower (Gobi) - cut into bite-sized florets (= apx 12 florets)
½ Cup Carrot (Gajar) - small chopped
½ Cup Green Peas (Mutter) - frozen are perfectly fine
¼ Cup Green Beans (Phalas) - chopped

Preparation:
  1. Place cashew nuts in a small bowl and cover with hot water - Allow to soak for 30 minutes
  2. Once soaked, drain and transfer to the work bowl of a blender or small food processor
  3. Add the remaining 'to grind' ingredients to the work bowl (start with 1 Tbs of hot water) and grind into a smooth paste (add additional hot water as necessary) - Set aside until needed
  4. Heat oil in a large pot, wok or kadahi over medium-high heat until shimmering - Once oil is hot, add all of the 'to temper' ingredients and sauté until very fragrant (apx 30-45 seconds)
  5. Add onion and continue to sauté until just browned on the edges (apx 3-5 minutes)
  6. Add garlic, ginger, and curry leaves - Continue to sauté until raw smell is gone (apx 3minutes)
  7. Add tomato and salt to taste (apx 1 tsp) - Continue to sauté until tomatoes have broken down and are 'mushy'
  8. Add turmeric powder and red/Kashmiri chile powder - Thoroughly combine
  9. Add the ground paste (from steps 1-3) and continue to sauté for 2-3 minutes
  10. Add the coconut cream and thoroughly combine
  11. Add the prepared vegetables and continue to sauté for 2-3 minutes
  12. Add 1 ½ cups water and bring to a simmer - Allow to simmer, adding additional water as necessary until vegetables are cooked through to your liking (apx 9-10 minutes) - Gravy should be 'medium thick' not 'soupy' or 'dry'; add water to thin or simmer additional time to thicken
  13. Adjust Seasoning - Transfer to a serving dish and garnish with fresh coriander leaves
  14. Serve hot along with plain basmati rice, coconut rice, your favorite Indian flatbread, or as part of any South Indian meal
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