1 2 3 VEGGI KORMA

Hi,


This is for you- Betts. Didn't feel inspired enough to post anything for quiet sometime- when you told me how pressed for time you are- juggling work and daycare and cooking that led to some of my quick twists on old recepies.

Hope this helps on days you are too tired and crave for some comfort food.

Ingredients:

1 caulliflower -cut into florets,
1 cup frozen green peas,
2-3 carrots cubed
2-3 medium sized potatoes
1 large onion
3-4 cloves of garlic chopped
1 inch ginger chopped
kasoori methi - 1/2 tsp
cumin powder -1/2 tsp
cumin seeds - 1/4 tsp
fennel seeds - 1/4 tsp
coriander powder- 11/2 tsp- 2 tsp heaped
turmeric powder - 1/8 tsp
green chillies slit - 3-4
salt to taste
garam masala - 1 tsp
cream - 11/2 cups

Method:

Heat a wok, add 1-2 tbs of oil, splutter the cumin and fennel seeds, saute the ginger, garlic,onion and green chillies with salt till slightly brown and fragrant. Add the spice powders- coriander powder, turmeric, cumin powder, garam masala and roast till aromatic. Add a little water and the vegetables along with the crushed kasoori methi leaves and let it cook till veggies are tender. Add the cream and let it cook a little longer, check for seasoning, add more cumin powder and or garam masala according to your preferance and serve as a side for whole wheat pita, tortilla, roti, chapatti, rice, bread etc.

To make it even simpler buy the florets and carrots pre- cut and washed  or use frozen veggies. Kasoori Methi is dried fenugreek leaves may be avoided if you don't have it.

Hope you'll try it and send me your feedback.

I used whipped cream this time, but you could try sour cream or coconut cream for a diffrent but equally tasty flavour. Greek yoghurt is also a low fat option instead of cream.

So you can really make 3 different tasting kormas by changing the type of cream - hence the name 1 2 3 ...korma.