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Vegetable Korma

2 cups vegetables cut in chunks, such as fresh peas, carrots,
cauliflower and potatoes
5 cloves of garlic
1" piece of ginger
1 large onion
1-3 jalapeno pepper(s) (or according to taste)
1 tsp fennel seeds
1/4 tsp turmeric
1 large bunch of cilantro (washed)
1 tsp black poppy seeds
4 large tomatoes
1 can coconut milk
salt to taste
1 Tbsp butter or olive oil for sauteeing
1 cup yogurt
1 tsp garam masala (available in Asian stores)

Wash, and cut the vegetables into chunks and keep aside. In a
grinder or with a mortar and pestle, grind/pulverize the fennel
seeds and poppy seeds. Keep aside. In a blender, puree the garlic,
ginger, half of the onion, half of the bunch of cilantro and the
jalapeno peppers. Keep aside. Chop the other half of the onion
finely. Chop the rest of the cilantro coarsely. Quarter the
tomatoes. Shake the can of coconut milk well before opening it.

In a large pot, heat the tablespoon of butter or olive oil and
saute the onion until golden brown. Next, pour in the pureed
ginger-garlic etc., mixture and fry until a wonderful aroma rises
from the pot. Stir the mixture continuously to avoid scorching at
the bottom of the pot. Add the turmeric and fry for about another
minute. Then add the ground fennel and poppy seed mixture. Fry
for a couple of minutes until the aroma wafts up to your nose.
Add the quartered tomatoes and let it cook until soft. Add salt
to taste. Throw in the rest of the cilantro and fry for one more
minute. If mixture starts to cling to the bottom of the pot, you
may add a couple of spoons of water. Pour in the coconut milk,
yogurt and vegetables. Cover the pot and cook the vegetables until
tender but not mushy. Add the garam masala before taking the pot
off the stove. Let the korma stand for a few minutes. Taste!
Serve over steamed rice.


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4 of 8 people found the following review helpful:
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A staple of our recipe repertoire!, February 21, 2006 - 01:53 PM
Reviewer: Mel from Huntsville, AL
If you're in a budget crunch and at least have the spices on hand (which we almost always do), this is an excellent way to stretch some late summer veggies! We use all sorts of combinations of veggies in it (the frozen "California" mixes work great, but we also like to toss in some peppers, spinach and/or zucchini or other squash). Great with a little tofu as well. 3 stars for preparation because, while none of them are difficult, there are a lot of steps (the garlic/ginger paste, which you can buy premade, but we always make it fresh and then pureeing jalapenos and cilantro with that, and grinding the other spices). If you use frozen veggies, you might want to thaw and drain them first. I usually add a bit of Garam Masala and/or store bought curry powder to blend with the dominant cilantro flavor of the dish. We love it because it's not so spicy so we can use our favorite chile paste at serving.

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