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Cauliflower Potato & Eggplant Korma
India - Northwest - Sabzi Korma
||Cauliflower is a luxury item in India, growing only in a
few unusually cool regions - so cauliflower recipes are taken seriously. This
one is from the Moghul cuisine, so is softly and aromatically spiced. A bit of
a prep job, but so good you might not even notice it's vegetarian. It is
traditionally served with nan bread (pita will do in a pinch), but I usually
serve it with Basmati rice because I always have that on hand.
-- Spice mix
Chili powder (4)
Garam Masala (5)
PREP - (1 hr)
RUN - (1 hr 7 min)
- Break CAULIFLOWER into medium florets.
- Peel POTATO and cut into cubes about 3/4 inch. Hold in cold
water until needed.
- Split EGGPLANT lengthwise and cut crosswise into pieces about
1 inches long, leaving skin on (if small). Hold in cold water until
- Chop ONION small.
- Crush GARLIC and chop fine. Slice GINGER very thin and
chop fine. Mix.
- Peel TOMATOES and chop fine. Mix with Tomato Paste.
- Grind ALMONDS. Chop CILANTRO fine. Mix.
- Grind CORIANDER and FENNEL. Mix with Chili Powder,
Turmeric and Salt.
- Toast SESAME SEEDS for garnish.
- Heat Oil in a 3-1/2 qt sauté pan and stir in
Onions. Fry stirring until they are lightly browned,
- Stir in Garlic mix for about 2 minutes.
- Stir in Almond mix and fry stirring 2 minutes more.
- Stir in the Spice mix for just a few seconds, then the
Tomatoes. Cook stirring over low heat for about 5 minutes.
- Stir in drained Potatoes and Water. Bring to a boil and
simmer covered for about 10 minutes.
- Stir in Cauliflower, and Eggplant. Bring back to a boil,
then simmer covered for about 15 minutes, (tumbling once or twice) until
cauliflower is just barely tender. Taste for salt.
- Stir in Garam Masala, take off heat and let sit for 1/2 hour
or so to blend flavors.
- Bring back up hot and serve garnished with toasted Sesame Seeds.
Accompany with nan bread or similar, or Basmati rice.
- Cauliflower: Weight is "as purchased".
This should yield a little over 1 pound florets.
- Potatoes: Medium potatoes like White Rose
work very well. Russets can be used with somewhat different results. Avoid
"Yukon Gold" type potatoes - they become mush if cooked just a little
long. For details see our Potato Page.
- Eggplants: These should be the small egg
shaped Indian eggplants, but lacking those, use small Japanese or Italian
eggplants. Don't use white eggplants as they tend to have very tough
skins. If all you have is a large globe eggplant you'll have to peel it.
For details see our Eggplant page.
- Chili Powder: Kashmir chili (fairly mild)
is a good choice for this northern dish, or Korean (use a little less) if
you don't have Kashmir. For details see our
- Garam Masala: This is the basic spice mix
of northern India. Here's the recipe for the version I use:
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
imv_caulipotato3 080316 r 120414 civgc230 -
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