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Vegetable Korma with Beancurd

A rich, yoghurt enhanced curry dish in which bean curd is used in replacement of meat.

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Serves (4 to 5)

 

As necessary

                       

Ingredients (A)

2 pieces

3 pieces

5 grams

50 grams

2 sprigs

2 sprigs

 

Ingredients (B)

6 pieces

4 pieces

 

Ingredients (C)

100 grams    

60 grams

40 grams      

 

 

Ingredients (D)

2 tablespoons

 

Ingredients (E)

2 pieces

1 piece           

3 pieces

1 piece           

 

Ingredients (F)

5 tablespoons

teaspoon

As necessary

1 cup

 

Ingredients (G)

1 teaspoon

2 tablespoons

100 ml

As necessary

 

Ingredients (H)

2 pieces (2 by 2 inches)

If necessary

 

 

 

Cooking Oil

 

 

Green Chilli

Garlic

Ginger

Grated Coconut

Mints Leaves

Coriander Leaves

 

 

Cashew nuts

Almond (soak in water and peeled)

 

 

Carrot

French Beans

Cauliflower

 

 

 

Ghee

 

 

Curry Leaves

Cinnamon

Cardamom

Star Anis

 

 

Korma Powder

Curry Powder

Salt

Water (mix with the powders above)

 

 

Sugar

Plain Yoghurt

Thick Coconut Milk

Water (add according to preferred thickness)

 

 

Tofu/Bean curd (cut into squares)

Salt
 

 

 

1. Heat 2 tablespoons cooking oil in a cooking wok and add in the Ingredients (A), fry it till cooked and leave it aside to cool.

2. Then add Ingredients (A & B) into a blender, add in a little water, and blend it into a smooth paste.

3. Wash and cut the Ingredients (C), into cubes and leave it aside.

4. Heat the cooking oil in a wok, and fry the Ingredients (H) until light golden brown, then strain it and leave it aside.

5. Heat the Ingredient (D), in a cooking pot and add in the Ingredients (E) and fry it for few seconds.

6. Then immediately add in Ingredients (F) and then reduce the flame and add in water if its necessary and fry it till fragrant and oily.

7. Once the masala is done.

8. Add in the blended paste of Ingredients (A & B), and simmer it well. Add in water if its necessary.

9. Increase the flame if necessary, and then add in the Ingredients (C) and cook the vegetables till 80 % cooked.

10. Then add in the Ingredients (G & H), water, and salt and simmer it till the vegetables are cooked.

 

* If preferred, you can add in more and other vegetables.

* Korma powder can be found in local Indian provision shops.

* Sprig: A small shoot or twig of a plant, simply, a branch of leaves of a plant.

 

 

Please Click Here And Refer To Tip A For This Particular Dish.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Vegetable Korma with Beancurd.