Dish of Cauliflower Potato & Eggplant Korma
(click to enlarge)

Cauliflower, Potato, Eggplant Korma


India - Northwest   -   Sabzi Korma
Serves:
Effort:
Sched:
DoAhead:  		 4 w/bread
***
2-1/4 hrs
Yes		 Cauliflower is a luxury item in India, growing only in a few unusually cool regions - so cauliflower recipes are taken seriously.
This recipe 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. This dish 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.

1-1/2
8
6
6
2
1/2
1
1
3
3
------
1
1/2
1/2
1/4
1
------
3
1
1
------
1
#
oz
oz
oz
cl
in
#
t
T
T
---
T
t
t
t
t
---
T
c
t
---
T
Cauliflower (1)
Potatoes (2)
Eggplants (3)
Onion
Garlic
Ginger root
Tomatoes, ripe
Tomato paste
Almonds, blanched
Cilantro
-- Spice mix
Coriander seeds
Fennel seeds
Chili powder (4)
Turmeric
Salt
-----------
Oil
Water
Garam Masala (5)
-- Garnish
Sesame seeds
    toasted
PREP   -   (1 hr)
  1. Break CAULIFLOWER into medium florets.
  2. Peel POTATO and cut into cubes about 3/4 inch. Hold in cold water until needed.
  3. Split EGGPLANT lengthwise and cut crosswise into pieces about 1 inches long, leaving skin on (if small). Hold in cold water until needed.
  4. Chop ONION small.
  5. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
  6. Peel TOMATOES and chop fine. Mix with Tomato Paste.
  7. Grind ALMONDS. Chop CILANTRO fine. Mix.
  8. Grind CORIANDER and FENNEL. Mix with Chili Powder, Turmeric and Salt.
  9. Toast SESAME SEEDS for garnish.
RUN   -   (1 hr 7 min)
  1. Heat Oil in a 3-1/2 qt sauté pan and stir in Onions. Fry stirring until they are lightly browned,
  2. Stir in Garlic mix for about 2 minutes.
  3. Stir in Almond mix and fry stirring 2 minutes more.
  4. Stir in the Spice mix for just a few seconds, then the Tomatoes. Cook stirring over low heat for about 5 minutes.
  5. Stir in drained Potatoes and Water. Bring to a boil and simmer covered for about 10 minutes.
  6. 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.
  7. Stir in Garam Masala, take off heat and let sit for 1/2 hour or so to blend flavors.
  8. Bring back up hot and serve garnished with toasted Sesame Seeds. Accompany with nan bread or similar, or Basmati rice.
NOTES:

  1. Cauliflower:

      Weight is "as purchased". This should yield a little over 1 pound florets.

  2. 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.

  3. 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.

  4. 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 Chili Page.

  5. Garam Masala:

      This is the basic spice mix of northern India. Here's the recipe for the version I use: Garam Masala.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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