Veg. Korma,Cauliflower & coconut milk curry, Nut pulao

Veg. Korma

¼ cup/50 gm butter 2 onions cut garlic opt 1” ginger grated 6 pods elaichi

1 tsp each dhania & jeera pdr 2” cinnamon stick 1 tsp haldi 1 fresh red chilli cut

1 potato peeled & cut into 1” cubes 1 small brinjal 175 ml/ ¾ cup water

4 oz/ 115 gms mushrooms thickly sliced 1 cup gr beans cut 1” lengths 4 tbsp curd

150 ml/ ¼ pint double cream 1 tsp garam masala salt & pepper dhania

melt the butter, add the onions & cook till soft. Add the garlic, ginger & cook for 2 min, then stir jeera, dhania, cardamom pods, cinnamon stick, haldi & finely cut chilli. Cook stirring constantly for 30 sec. Add the potao, brinjal, mushrooms & water, cover the pan & bring to boil, then lower the heat & simmer for 15 min. add the beans & cook uncovered for 5 min. with a slotted spoon, remove the veg. to a warmed serving dish & keep hot. Allow the liquid to bubble until it has reduced a little. Season with salt & pepper, then stir in curd, cream & garam masala. Pour the sauce over the veg. & garnish with dhania. Serve with rice.

Tip- try using canned chickpeas/ butter-lima beans to really bulk out this curry.

Cauliflower & coconut milk curry

1 cauliflower 2 med tomatoes 1 onion 1 fresh gr chilli ½ tsp haldi

2 tbsp oil 400 ml/14fl oz coconut milk 250 ml/ 1 cup water 1 tsp sugar

1 tsp tamarind pulp soaked in 3 tbsp warm water salt

trim the stalk from the cauliflower & divide into tiny florets. Peel the tomatoes if u like, then chop them into ½- 1” pieces. Grind the onion, garlic, chilli to a paste, add haldi. Heat oil, fry the spice paste without browning it till nice aroma comes. Add the florets & mix well. Stir in coconut milk, water, sugar, salt. Simmer for 5 min. add the strained tamarind juice & tomatoes & cook for 2-3 min.

Nut Pulao 1-2 tbsp oil 1 onion 1 large carrot grated 1tsp jeera
225 gm/1 cup basmati rice soaked for 20-30 min. 2 tsp dhania pdr
2 tsp mustard seeds 1 bay leaf 4 gr cardamom 450 ml/2 cups veg. stock ¾ cup walnuts & kaju salt & pepper
heat oil fry the onions, garlic, crrot for 3-4 min. drain the rice & add with the spices, cook for 2 min. stirring to coat the grains in oil. Pour in the veg. stock, add the bay leaf & season well. Bring to boil, lower the heat, cover & simmer very gently or 10-12 min. without stirring. Remove the pan from heat without lifting the lid. Leave to stand for 5 min, then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Discard the bay leaf & the cardamom pods. Stir the nuts & check for seasoning. Garnish with dhania.