Wednesday, November 2, 2011

Korma for dinner

The one missing, very important ingredient for korma is fennel seeds. I had not bought this in years since Indian stores in the U.S. carry large, 1 kg. packages. All we need is about a tsp. or two of fennel seeds. So, I had not prepared Korma in years. A relative who had a ton of fennel gave me a packet enough to last a few years.

Well, I decided to make vegetable korma with chappathi for dinner.

There is nothing like a spicy Korma and here is the recipe.

Use 1/2 cup of beans, carrot, potatoes, peas, tomatoes, green pepper. Cut them lengthwise. Grind together green chillies, 3 cloves garlic and a Tbsp. fresh shredded coconut. Saute, 1" cinnamon stick and a couple cloves in a tsp. of oil. Add some fresh garlic, cut onions and saute. Add vegetables one by one so they cook evenly. Add tomatoes and continue sauteing. Add the ground mixture and salt. Cover with a lid and let the vegetables cook. You may add red chillie powder if the korma needs more of a kick. Serve with chappathi, paratha or puri.

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