Sabzi Korma

May 18th, 2010

Vegetables in a Creamy Curry Sauce

Kormas and nut based creamy sauces are the Persian influence in India. This one is a curry from Kashmir the Northern most part of India.

I Green Bell pepper cubed

1 Cup Onions Chopped

1 Jalapeno sliced

4 Cloves garlic peeled and minced

4 Cups Frozen mixed Vegetables, Peas, Carrots Beans and Corn

1 Cup Tomato Paste

½ Cup Whipping Cream

½ Cup Cilantro chopped

4 Tbs. Clarified Butter

1 Tbs. Fenugreek Seeds

1 Tbs. Ground Cumin Seeds

1 Tsp. Garam Masala

1 Tbs. Salt

Heat the clarified butter and add the fenugreek seeds till they sizzle. Fry the onions and bell pepper together till the flavor starts to come out. Add garlic , jalapenos, and fry some. Put in the mixed vegetables, salt and ground cumin. Then add the vegetables and cook on medium heat till everything is well mixed and cooked. Add the tomato paste, cream, cilantro and garam masala. The curry should be thick. Serve with Indian flatbread or over Basmati Rice.

Garam Masala. There are many different ways to make this mix.

Equal amounts of Cloves, Cardamom and Cinnamon ground together. This is your basic Garam Masala.

Be Sociable, Share!

Comments are closed.