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Vegetable Qorma
Navrattan subz qorma
Carrots (gajar), diced into
1" pieces 50 gm / 1 ¾ oz
French beans, diced 50 gm / 1 ¾ oz
Cottage cheese (paneer),
Diced into 1" pieces 100 gm / 3 ½ oz
Cashew nuts (kaju) roasted 12
Green peas (hara mutter)
Fresh or frozen 80 gm / 2 ¾ oz
Step I :
Ginger (adrak) 1 ¾ tsp
Garlic (lasan) 1 ¾ tsp
Onion 80 gm / 2 ¾ oz
Wholemilk fudge (khoya) 20 gm
Yoghurt (dahi) ½ cup
Green chillies deseeded 2
Step II :
ghee 5 tbsp
Green cardamom (choti elaichi) 2
Cinnamon (dalchini), 1" sticks 2
Salt to taste
Water 1 cup
Green cardamom powder ¾ tsp
White peeper (safed mirch) 2 tsp
Aniseed (saunf) powder 1 ¾ tsp
Cherries, fresh deseeded, halved 6
Pineapple (ananaas), fresh
Cut into 1" cubes 2
Strawberries, fresh, cut into
quarters 4
green grapes (angoor) 12
Lemon (nimbu) juice 1 tbsp
Cream ½ cup
Method :
Mix the step I ingredients together and blend to a fine paste.
Heat 3 ½ tbsp ghee (step II) in a pot and set to medium heat; add green cardamom and cinnamon sticks; stir until the cardamom changes colour. Add the blended paste and stir and roast until fat appears on the sides. Add salt and water (or vegetable stock). Increase heat to high and bring the mixture to the boil. Reduce heat and simmer for 2-3. Remove from heat.
Strain the mixture through a soup strainer. Keep the liquid and discard the pulp.
Clean the pot and heat the remaining ghee to medium hot. Add carrots, beans, cottage cheese, cashew nuts, and green peas; saute for a minute. Add the green cardamom, white pepper, and aniseed powders; mix. Add the strained liquid. Bring to the boil, and all the fruits and stir. Add lemon juice; stir well. Stir in the cream. Bring to the boil, adjust the seasoning and remove from heat. Transfer to a bowl and serve.
*Preparation time: 1 ½ hours. Serves: 4
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