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PrintVEG KORMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter in a heavy pan. Add in the onions and sauté it for 5 minutes until soft.
- Add the ginger and garlic , cook for another 2 minutes, then stir in the cumin, coriander, cardamom pods, cinnamon stick, turmeric and finely chopped chili. Cook, stir constantly.
- Add the potato, aubergine and mushrooms with water. Bring to the boil, then lower the heat and simmer until its cooked.
- Add the beans and cook, for 5 minutes. Remove the vegetables to a warmed serving dish.
- Season with salt and pepper, then stir in the yogurt, cream and garam masala to the reduced cooking liquid.
- Pour the sauce over the vegetables and garnish with fresh coriander. Serve with boiled rice.
INGREDIENTS
- 1 potato, peeled and cut into 1 in cubes
- 1 small aubergine (eggplant), chopped
- 150 grams mushrooms, thickly sliced
- 150 grams green beans, cut into small lengths
- 200 ml water
- 100 ml natural (plain) yogurt
- 50 grams butter
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 in piece fresh root ginger, grated
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 6 cardamom pods
- 2 in piece of cinnamon stick
- 1 teaspoon ground turmeric
- 1 fresh red chilli, seeded and finely chopped
- 150 ml double cream
- 1 teaspoon garam masala
- Salt and black pepper
- Fresh coriander sprigs, to garnish
- Boiled rice and poppadums, to serve
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