KURMA
Bangladesh Vegetable Kurma
1-1/2 pound mixed vegetables (potato, cauliflower, yam, carrot)
6 tblsp Butter, ghee or vegetable oil
1 tsp Saffron, roasted and powdered
4 tblsp Milk
2 tsp Garam Masala
2-1/2 oz Yoghurt
5 oz Double Cream
2 tblsp Ground Almonds
20 Saffron strands (abt 1/10 gram)
Salt to taste
2 tblsp chopped fresh Coriander leaves
30 Almonds whole, roasted
Mix together the saffron powder and milk. Heat the ghee in a pan and quick-fry the vegetables for a few minutes, then pour in the saffron milk and stir-fry, letting the mixture cook until some of the liquid gets absorbed into the vegetables. Now add the garam masala and stir-fry for 2 more minutes. Once the vegetables are close to done, add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more. To ensure it does not stick, add milk or water as necessary. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon. Check that the veges are cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving, add the saffron and salt to taste. Garnish with the coriander and almonds, and offer.
Blackeye Dal Korma
A small bag of frozen Black eye peas, or 2 cups fresh steamed
1/2 a bunch of coriander leaves
2 Tbsps coconut powder or fresh coconut
3 green chilies
1 tsp ginger paste
1 tsp asofoetida
Whole garam masalas (cloves, cinnamon stick, cardamom pods, bay leaves)
Grind together the coriander leaves, coconut, ginger paste, and green chilies. Heat ghee and add the whole garam masalas along with the ground paste. Add a little water as needed, so the spicing can come to a little boil. Add the frozen black eye peas and cook until done.
Cucumber and Green Pea Korma
3 cups cucumber, diced
1 cup green peas, boiled
4 tbsps ghee
1 tps cumin seeds
2 pieces each of cardamom, clove and cinnamon
1/2 cup tomatoes, peeled and chopped
1/2 cup curd, beaten
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Few coriander leaves chopped
For masala paste:
4 green chillies
1/4 cup cashewnuts
1 tbsp poppy seeds
Heat ghee and add cumin seeds and all garam masala pieces. Saute for a minute. Add masala paste and saute for a few minutes till oil separates. Add tomatoes and cucumber pieces. Cover and cook on medium heat until tender. Add beaten curd, turmeric, red chillies, green peas and salt to taste. Cook until the extra water evaporates and the gravy is thick. Sprinkle coriander leaves and offer.
Mughalai Korma
1/3 cup Cubes of Carrots
1/3 cup Cubes of French Beans
1/3 cup Cubes of Capsicum
1/3 cup Peas
1/3 cup Cubed Potatoes
3 Tbsp Ghee
1 Tsp Cumin Seeds
2 Cardamom
1 inch stick of Cinnamon
1 Tsp Chopped Green Chilli
1 Tsp Chopped Ginger
3 Tsp Poppy Seeds (Khus Khus)
8 Pcs Cashewnuts made to paste with little water
¼ cup Cubes of Paneer
1 Tsp Pepper Powder
1 Tsp Salt
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Mango Powder
½ cup Well Beaten Curd
2 cup Water
1 Tsp Sugar
3 Tbsp Chopped Dry Fruits (Cashewnuts, Raisins, Almonds)
1/3 cup Cream
2 Tbsp Ghee
½ Tsp Red Chilli Powder
Chopped Coriander Leaves
Few Rose Petals
Dry Fruits
Blanch carrots, beans, capsicum, and peas. Deep fry the potatoes. In a little hot ghee fry the cumin seeds, cinnamon, and cardamom, then add ginger and green chillis and sauté well. Add the poppy seed paste to it and mix well. Add all the vegetables and paneer along with the spices and blend together. Add curd and then add water to it and mix well. Let the gravy simmer. Add dry fruits and cream and mix well. Serve hot after tempering with ghee and red chilli powder. Garnish with coriander leaves, dry fruits, rose petals and silver varak (optional) and serve.
Navaratna Korma
Potatoes :4 small
Cauliflower: ½ cup
French green beans: ½ cup
Green peas, shelled: ½ cup
Cashew nuts: 1/8 cup
Raisins: 1/8 cup
Carrots: 2 large
Paneer: 75 gms.
Cashew nut paste: ½ cup
Curd (Yogurt): ½ cup
Ginger paste: 1 tbsp.
Whole Garam Masala 1 tsp.
Asofoetida: 1-1/2 tsp.
Chopped green chilies 2 tsp.
Ghee 2 tbsp.
Turmeric : 1 tbsp
Salt to taste
Peel carrots and potatoes, cut into small cubes. Cut cauliflower into florets. String French beans and cut into small dices. Steam carrot, cauliflower, beans, potatoes and green peas till ¾ cooked, and then refresh in cold water. Drain and add salt. Cut Paneer into ½ inch cubes. Heat oil in a Kadhai and fry the whole Garam Masala. When it begins to crackle, add ginger paste and turmeric and stir well. Add chopped green chilies. Cook on a slow flame for five minutes. Add boiled vegetables. Cook for 2-3 minutes, and ¾ cup water. Add cashew nuts, raisins and paneer pieces. Stir and cook for ½ minute. Bring to a boil until nicely done, then offer.
Vegetable Kurma
2 cups Vegetables
2 Green chilies cut lengthwise
1 tsp Coriander powder
1-1/4 tsp Salt
1 tsp Turmeric powder
½ inch Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1 tsp Asofoetida
1/4 tsp powder (or 1/2" fresh) Ginger
In a little hot ghee fry the cinnamon, cloves and cardamom for 2-3 minutes. Add green chilies and fry till slightly crispy. Add ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add a cup or two of water, and let the vegetables and turmeric powder cook. Add coconut paste, khus-khus, salt and cook until done.
