Shahi Korma (vegetarian variation)
from: Indian Flavour / Jeeti Gandhi, 2002
1/4 cup plain yogurt
1/4 teaspoon cardamom seeds, pounded
1-inch piece fresh root ginger
1 tablespoon chopped garlic
3 tablespoons blanched and chopped almonds
3 tablespoons vegetable oil (or ghee)
1 1/2 pounds chopped mixed vegetables (such as cauliflower, potatoes, beans and carrots)
2 onions, minced
2 bay leaves*
4 whole cloves*
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin (preferably freshly ground)
salt, to taste
1/2 cup cream, mixed with 1 1/4 cups water
1/2 teaspoon garam masala
Place the yogurt, cardamom, ginger, garlic, and almonds in a blender and blend to a smooth paste. Set aside.
In a wide-based pan (preferably cast iron) heat the oil over medium heat. Add the onions, bay leaves, cloves, and vegetables and stir-fry for 10 minutes or until the onions have browned.
Stir in yogurt/almond paste, paprika, cumin, and salt. Continue to cook and stir until all the liquid is evaporated. Stir-fry another minute. Stir in cream and water mixture. When it starts to boil, reduce the heat to low, cover and simmer (stirring to prevent sticking) for 35-40 minutes longer until you have a thick gravy. Add more liquid if too dry.
Remove from heat.
Serve hot, sprinkled with 1/2 teaspoon of garam masala. Include chapati, naan or rice and kachoomber raita. Also goes well with mashed potatoes, steamed vegetables and a side salad.