Korma Recipe -- My way!

I am not Indian, but I cook a lot of Indian food. I learned a few recipes from cookbooks and a lot of technique from my Indian Mother in-law (very sweet and patient woman). If you are vegetarian and need more variety, try out a few Indian recipes. Don't base you understanding of Indian cooking by the restaurants, there is a lot more to it (however, you can get the following recipe at most North Indian restaurants in the US & Canada).
Also note, if you have trouble with some of the Indian spices, cooking it yourself, puts you in control. For example, my husband gets heartburn from garam masala (mixture of spices), so I either cut it down or leave it out. When I use it, I make sure to have chai (tea) with cinnamon, cardamom and milk ready to go as we eat. I read somewhere cinnamon prevents heartburn and it seems to work.
One more point, if I may, Indian cooking, will not break you food budget or your diet. I would be skinny, if I stayed away from chocolate and cookies.


Ingredients:

• 3 tbsp - Ghee (clarified butter) or Vegetable oil
• 3-5 - Tomatoes depending tomato consistency and size**(make sure to read the note)
• 2 - Grated onions
• 1/2 inch -chopped ginger (or paste)
• 1tsp - cumin seeds
• 2 - Garlic cloves chopped
• 1 tsp - Turmeric Powder
• 1 1/2 tsp - Red chili powder
• 1 tsp - Coriander powder
• 2 tsp - Garam Masala Powder (not curry powder - you can find this online, in some natural food stores or better yet at an Indian grocery)
• 1/2-1 cup - Milk / water
• 1/2 cup - sour cream or yogurt
• 1/4 cup - grounded cashews
• Salt To Taste
• 3 cups - Boiled vegetables (mixture of 4 or more of the following vegetables -potatoes, carrots, green peas, green beans, cauliflower, green peppers, cabbage, butternut squash)
• 2 tbs -cilantro for garnish

How to make:

1. Heat ghee in a large sauce pan
2. Saute onions, ginger, cumin, turmeric, chili, coriander powder and garam masala on med-high heat until cumin is brown and onions are transparent.
3. Add tomatoes and garlic and cover with lid and stir occasionally until tomatoes are thoroughly a paste.**
4. Lower heat to med-low and gradually add about 1/2 of milk or water to make gravy. Add more if needed.
   
5. Stir in sour cream or yogurt and grounded cashews and simmer for 2 minutes
6. Add salt and boiled vegetables. Stir making sure the vegetables are covered in gravy
   
7. Simmer on low heat for 20 minutes or more with lid on. Stir occasionally.
   
8. Garnish with cilantro
   
9. Serve with rice and chapatis
   

**You will find a lot of Indian recipes have you puree the tomatoes to make a sauce or use canned tomato sauce, its much quicker, but it takes away from the flavor. If you have time then make the tomato sauce as in the above recipe. I do however, keep a 6oz can of tomato sauce on hand for just in case the gravy doesn't make enough. Or if you discover, after add the water (or milk), the tomatoes don't quite make a gravy, then add the can before adding boiled vegetables. If you use Italian (plum) tomatoes (best choice) make sure to use at least 5.

Some good resources & blogs:

1. FoodieView Blog
2. Indian Food Facts - Know Your Food Today