Vegetable Korma (South Indian style)

Korma is characterized as a mildly spiced curry dish. It is thought to have its origins in Mughal cuisine (North Indian or Punjabi cuisine) but korma has also been adapted by the South. Punjabi kormas are often made with either yogurt or cream and usually contain nuts (cashews or almonds usually). South Indian kormas tend to be more coconut based but are equally delicious.

Serves 4

Ingredients:

2 cups of paneer cubes (about 1.5-2 inches in size)
1 medium onion, thinly sliced
1/2 a green pepper, julienned
1/2 a red pepper, julienned
1 large ripe tomato, finely chopped
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 carrot, peeled and diced (small and even sized pieces)
1/2 cup of green peas (frozen is fine)
1 cup of tomato puree
1 tsp dried fenugreek leaves (kasuri methi)/optional
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric (haldi)
1 tsp red chili powder (to taste)
1 tsp garam masala
salt and pepper to taste
1/2 cup unsalted cashews or almonds (gently toasted in dry skillet or you can use both)
1 tsp white poppy seeds (gently toasted in a dry skillet)
juice of 1/2 a lemon
3-4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

If you are using paneer cubes:

In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the paneer cubes until golden on all sides. Remove, drain well and set aside until needed.

Using a spice grinder, grind together the cashews/almonds and poppy seeds into a fine powder. Transfer into a small bowl and add just enough oil to make a thick paste. Set aside until needed.

To the same large deep skillet on medium high heat, add 2 tbsp of oil. When hot, add the onions and stir-fry until just lightly browned. Add the ginger and garlic. Stir fry and additional 1-2 minutes and add the spices (salt, pepper, ground cumin, ground coriander, red chili powder, garam masala and the dried fenugreek leaves). Stir fry for a few minutes until fragrant. Add the carrots, stir fry for just a minute or 2 and then add the bell peppers. Continue to stir fry for a few more minutes. Then stir in the cashew/poppy seed paste. Mix well to combine all of the ingredients. Keep stir frying for 1-2 more minutes and then add the tomato puree and green peas.

Add enough water (depending on your desired preference of how thick you like your korma) and let simmer on low uncovered for 10-12 minutes. Then add the lemon juice and paneer cubes. Gently mix to combine well and garnish with freshly chopped cilantro leaves. Serve hot with fresh naans, rotis or fragrant Basmati rice.

PS: I am not a big fan of Patak's sauces, I find them too "Americanized". If you have access to an Indian store, try Parampara masalas for North Indian food and MTR for South Indian foods.