Prep 20 mins
Cook 30 mins
From Cooking School Indian Cookbook. An easy vegetable korm. Can be gluten-free suitable if the stock and spices used are also gluten-free. Serves 4.
- 85 g raw cashew nuts (3 oz)
- 175 ml boiling water (6 fl oz)
- 1 pinch saffron thread, pounded
- 2 tablespoons hot milk
- 1 small cauliflower, divided into 1cm (1/2 inch)
- 115 g green beans, cut into 2 . 5cm lenghts (1 inch lengths, 4 oz)
- 115 g carrots, cut into 2 . 5cm long carrot sticks
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 teaspoons fresh ginger paste (can use bottled crushed ginger)
- 1 garlic clove, crushed (can use bottled)
- 2 fresh green chilies, chopped
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground turmeric
- 6 tablespoons warm water
- 400 ml vegetable stock (14 fl oz)
- 1⁄2 teaspoon salt
- 250 g new potatoes, boiled in the skins then halved and cooled (9 oz)
- 2 tablespoons cream
- 2 teaspoons ghee or 2 teaspoons butter
- 1 teaspoon garam masala
- 1⁄4 teaspoon grated nutmeg
- Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
- Seperately, soak the pounded saffron in the hot milk.
- Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.
- Using a heavy based saucepan- heat the oil over a medium heat.
- Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
- Add the coriander and turmeric and cook for one minute.
- Add 3 tablespoons warm water and cook for another 2-3 minutes.
- Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
- Add the stock, saffron and milk mixture and salt. Bring to the boil.
- Drain the vegetables .
- Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.
- Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
- Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.
- Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
- Fold the spiced ghee or butter into the korma mixture.
- Remove from heat and serve.