vegetable korma

An aromatic, rich and flavourful vegetarian dish from the kitchens of the Mughal emperor Akbar. This dish, shahi navratan korma, is a wonderful example of Mughlai cuisine.

prepare: 40

cook: 50

total time: 1 30

difficulty: complex

yield: 4 servings

calories: 603 kcal

diet: gluten free

cuisine: Indian, mughlai

equipment

small frypan
deep pot with lid

ingredients

the nine vegetables

2 brown onions - halved and thickly sliced
2 carrots - peeled and chopped into 1cm pieces
2 potatoes - peeled and chopped into 1cm pieces
100 g cauliflower - cut into small florets
1 green capsicum - calix removed and cut into 1 cm pieces
100 g peas
120 g spinach leaves - coarsely shredded
50 g beans - chopped into 1 cm pieces
150 g cherry tomatoes - halved

for the shahi paste

12 almonds
12 raw cashews
1 tbsp white poppy seeds
1 tbsp melon seeds - (magaz)

for the masala

3 green cardamom pods - broken open
1 black cardamom pod - broken open
3 cloves
1 stick cassia
2 blades mace
1 tbsp coriander seeds
1 indian bay leaf

for the korma

0.5 g saffron threads
50 ml milk
6 cloves garlic - minced
2 tbsp ghee
150 ml yoghurt
½ tsp ginger powder
1 tsp Kashmiri chilli powder
1 tsp salt
150 ml pure cream

for the garnish

1 tbsp ghee
6 almonds - blanched
10 pistachios
10 raw cashews
1 tbsp raisins
½ tbsp melon seeds - (magaz)
150 g pineapple - coarsely chopped
1 tbsp mint leaves - finely chopped
0.25 g saffron threads
15 g ginger - finely julienned

instructions

to make the shahi paste

Soak the almonds, cashews, poppy and melon seeds in ½ cup of hot water for 30 minutes.
Once soaked, grind to a smooth fine paste. Add a little more water if required. Remove from grinder and set aside.

to make the masala

Heat a small pan over medium heat. Add the green and black cardamom pods, the cloves, cassia, mace, and coriander seeds then toast for two minutes, or until spices darken and become aromatic. Remove from heat and allow to cool a little. Transfer to a grinder and grind to a smooth powder.
Crumble the bay leaf into ground spices and set aside.

to cook

Warm the milk, add the saffron threads, and infuse them for 30 minutes. Set aside.
Heat ghee in a deep pan on a high heat. Once hot, add the ground masala spices and fry for about one minute, or until it crackles and becomes aromatic.
Add the sliced onions and fry for three minutes and they soften slightly with golden edges.
Add the garlic and fry for three minutes or until the raw aroma of garlic goes away.
Add the shahi paste and mix well.
Reduce heat to medium, and add the yoghurt one tablespoon at a time, mixing well between each spoonful.
Add the saffron-infused milk, ginger powder and kashmiri chilli powder and mix well.
Reduce heat to low, and fry mixture for two minutes, or until it comes to a simmer, stirring continuously. Do not allow mixture to boil, or the yoghurt will split.
Add the prepared potato and carrot and mix well, ensuring every piece is well coated in the masala.
Add one cup of water and the salt and mix well.
Cover, and simmer the dish on a low heat for 20 minutes.

to make the garnish

Heat one tbsp ghee in a small pan. Once hot add blanched almonds and fry tossing continuously until they turn a pale golden brown.
Place them to the side of the pan and add the pistachios and cashews. Fry for about one minute until the cashews turn a light golden brown.
Add raisins and melon seeds and fry for 30 seconds, mixing continuously.
Add the chopped pineapple, mix well and cook for one minute.
Add the mint leaves, saffron strands and julienned ginger, mix continuously, and cook for one minute.
Remove from the heat and set aside.

to finish the dish

Once the vegetables have been cooked for 20 minutes, remove the cover and raise heat to medium.
Add the cauliflower florets, capsicum, peas, spinach and beans. Mix well, but gently.
Cook for another 15 minutes, mixing often, but gently, to avoid breaking down the vegetables. The newly added vegetables will absorb a lot of the liquid in the pan. Once the vegetables are cooked they should still have some crunch and the dish should be quite dry.
Add the cherry tomato halves and mix well.
Reduce the heat, and add the cream one tablespoon at a time, mixing well between each spoonful. Do not allow the dish to boil, as the cream will separate. Allow to come to a gentle simmer, then mix well, but gently, and remove from the heat.

to serve

Transfer the korma to a serving dish, then place the garnish over the top of the korma. Serve immediately.

notes

The melon seeds, or magaz, are available from good Indian grocers.
Use whatever vegetables are in season – choose a combination for the flavours and visual contrast and appeal.

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