I'm back from my brief hiatus! Summer was super busy, and as some of you know, I was promoted to Executive Chef! Now that fall is here, and things are slowing down, I finally have time to, once again, share my recipes with you.
This recipe was taught to me by an Indian woman. We made four different dishes and fry bread. I was honored to also eat with her and her family the traditional way...with our hands! It was great. So here is the Nine Jewel Korma that we made. Its delicious, easy and quick to make.
4 Tbsp vegetable oil or ghee (ghee is Indian for "clarified butter")
2 Tbsp cumin seed
1 white onion, chopped
1/2 Tsp minced garlic
3 Tbsp graded ginger
1 can tomato sauce
1/2 tsp turmeric
2 Tbsp ground coriander
1 can coconut milk (or plain yogurt)
Frozen mixed vegetable mix (peas, carrots, green beans ect.)
2 medium potatoes, peeled and quartered
1 head cauliflower, chopped
1 medium zucchini, sliced into 1 inch pieces
chopped cilantro
Heat oil in heavy-bottomed pan on medium high. Add cumin seed to release aromatics. Add onions and sauté until translucent. Add garlic and ginger. Sauté for approximately 2 minutes. Add tomato sauce, coconut milk, turmeric and ground coriander. Bring to a simmer and add potatoes. Stir while it simmers to keep from burning for aprox. 8 minutes, until potatoes are almost cooked through. Add frozen vegetables, zucchini, and cauliflower. Cover and let simmer for aprox. 10 minutes. Serve with basmati rice and naan bread and garnish Korma with chopped cilantro. Traditionally, the Indian people would eat with their right hand, using the bread to scoop up the food. Delicious!
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