Meat korma is familiar enough; this one is made with vegetables, a way to get them into family members who usually refuse them. The recipe, published on Prothom Alo's lifestyle pages, is by Tapasi Das, known on social media as Puchir Ma.
You need two cups of mixed vegetables in all: yardlong beans, sweet pumpkin, pointed gourd, aubergine, potato, carrot and cauliflower. For the sauce: cinnamon, bay leaf, ginger paste, cashew paste, green chilli paste, tomato paste, salt, red chilli powder, ground black pepper, whole green chillies, whisked sour yoghurt, milk powder, ghee and garam masala powder.
Heat oil in a large frying pan, add the vegetables one by one, fry until lightly browned and set aside. In the same oil add the cinnamon, bay leaf and ginger paste, then the cashew paste, green chilli paste, tomato paste, salt, chilli powder, pepper and whole green chillies.
Add half a cup of hot water, cover and let the spices cook down for a while. Then stir in the whisked yoghurt and milk powder and cook a little longer.
When the oil rises to the top, add the fried vegetables, check the salt and add the rest of the hot water. Cover and cook for 5 to 10 minutes. Before taking it off the heat, sprinkle a spoonful of ghee and some garam masala over the top.
Photo: Ibrahim Husain Meraj / Wikimedia Commons (CC BY-SA 3.0)
Source: Prothom Alo
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