Fall is here and nothing says good healthy food like this very popular vegetarian Indian dish. This is a simple and delicious Indian recipe and a great way to put that Autumn squash you got from your local farmers’ market or CSA. Squash is very tasty and is loaded with Omega-3s and beta-carotene which are great for the immune system.
Mixed Vegetable Korma
2014-11-16 12:12:24
A wonderful vegetarian Indian recipe for the Fall season.
Ingredients
- 1 medium Autumn Squash cut into small 1 in. x 1 in. pieces (about 8 pieces)
- 1 Dicon Radish or round red radish cut into small 1 in. x 1 in. pieces (about 6 pieces)
- 1 Eggplant cut into 2 in. x 1 in. (about 4 pieces)
- 1 Potato cut into 2 in. x 1 in. (about 4 pieces)
- 2 tbsp. Vegetable oil
- 1 very finely chopped yellow onion
- 2 cloves of Garlic, minced
- 1/2 tsp. fresh ginger
- 1 medium tomato, halved
- 1 pinch of Asafetida
- 1 tsp. Five spices mix( 1/2 tsp. cumin powder, 1/2 tsp. fennel powder, 1/2 tsp. fenugreek powder, 1/2 tsp. mustard seed, 1/2 tsp. black cumin)
- 1/2 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1 Red chili pepper
- 1 Bay leaf
- 1 handful of cilantro leaves, chopped
Instructions
- 1. In a deep frying pan add oil and let it heat up over a medium flame
- 2. Add the red chili and heat until it turns black
- 3. Then add asafetida and add 1 tsp. of Five Spices Mix, bay leaf
- 4. Add the onion, garlic and ginger and fry for 2 min. Be sure to never burn your spices!
- 5. Add your vegetables and fry with salt to your taste, for 5-7min
- 6. Add the tomatoes, cumin powder, coriander powder and turmeric powder
- 7. Cover the pan and cook for another 5-7min. You will see the vegetables begin to get soft. Don’t make them too soft; they should not fall apart, but be fully cooked
- 8. Remove from the stove and add some roasted Five Spices Mix
- 9. Garnish with chopped cilantro leaves and serve
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