Hello,
Apologies, for going missing! Was busy with some personal stuff past two weeks; but I'm back!!! (It doesn't have the Schwarzenegger zing 😏, well nevertheless homage from a fan)
Amid all the 'beat the heat' remedies and routines doing the rounds; one routine I ardently switch too as the mercury rises is; increase in our intake of vegetables & fruits in our diet. In summer, our vegetable box is always brimming with myriad colours of the vegetable kingdom.
I love the natural earthy flavours of any vegetable; but what sends my toes curling in gastronomic delight is when a medley of veggies are cooked to perfection into a symphony of flavours.
My Mum makes this amazing "Mix-Vegetable Korma", which has veggies (of course) + bonus fried Paneer (Cottage Cheese). The gravy is very minimal & hence what shines the most is the flavour of all the veggies.
For some time I struggled with getting this dish the way Mom makes it - each veggie cooked to perfection, despite their different texture (and thus cook times)😞
Mum put me out of misery in my last visit home; I'd specifically requested her to make this dish for me. Then happily tagged her in the kitchen, watching her every-step (and munching on some carrot😁); hey I helped her cut the veggies!! Anyway so I learned her absolute golden thumb rule; the efforts put in preparation before cooking determines the destiny of it's taste in the end (deep huh!! lol)
RECIPE:
Time taken: 50-60mins
Serves: 4
Method:
1) Step one; soak all the cut/diced veggies (about a bowlful of them) in salt water for about an half hour prior to cooking (mom's rule).
2) Finely chop - 2 small onions, 1 medium tomato, 2-3 green chiles.
3) Heat oil in a pan, add half tsp of jeera/cumin seeds and a few curry leaves (optional).
4) Add the chopped ingredients & a tsp of ginger-garlic paste. Cook till raw flavour goes away.
5) Add a splash of water to prevent the mixture from burning (esp the onions brown fast) & continue cooking on low flame.
6) Then add the following - pinch of turmeric, 1tsp chili pd (optional), pinch of sugar. Saute for 1 min.
7) Drain the water from the veggies. Add them to the pan with the onion mixture. Mix well.
8) Cover & cook on low flame. The veggies will release quite a bit of moisture & the resultant steam will almost cook them (say about 5-7 mins). But keep checking at intervals, if you feel the juices have evaporated & the veggies will start to catch the bottom of the pan; just add 1/4 cup of water. Cover & cook, till all veggies are completely cooked.
9) While the veggies are cooking, dice about 100 gms of paneer. And sear them in a frying pan or 'tava' minus any oil or butter.
10) Once the veggies have cooked, shut the flame. Add the paneer cubes. Mix well.
11) Adjust salt as needed, & add a tsp of garam masala. Stir well, cover & keep for atleast 5 mins. This helps the paneer to absorb some moisture (soften) & soak the masalas as well.
12) Final garnish, chopped fresh coriander. Serve with chapati or plain paratha.
My Mom's toe curling Mix-Veggie Korma is simple, rustic yet overloaded with flavours.
Hope to hear your comments or suggestions!!
Cheers!!!
Apologies, for going missing! Was busy with some personal stuff past two weeks; but I'm back!!! (It doesn't have the Schwarzenegger zing 😏, well nevertheless homage from a fan)
Amid all the 'beat the heat' remedies and routines doing the rounds; one routine I ardently switch too as the mercury rises is; increase in our intake of vegetables & fruits in our diet. In summer, our vegetable box is always brimming with myriad colours of the vegetable kingdom.
I love the natural earthy flavours of any vegetable; but what sends my toes curling in gastronomic delight is when a medley of veggies are cooked to perfection into a symphony of flavours.
My Mum makes this amazing "Mix-Vegetable Korma", which has veggies (of course) + bonus fried Paneer (Cottage Cheese). The gravy is very minimal & hence what shines the most is the flavour of all the veggies.
Mum put me out of misery in my last visit home; I'd specifically requested her to make this dish for me. Then happily tagged her in the kitchen, watching her every-step (and munching on some carrot😁); hey I helped her cut the veggies!! Anyway so I learned her absolute golden thumb rule; the efforts put in preparation before cooking determines the destiny of it's taste in the end (deep huh!! lol)
RECIPE:
Time taken: 50-60mins
Serves: 4
Method:
1) Step one; soak all the cut/diced veggies (about a bowlful of them) in salt water for about an half hour prior to cooking (mom's rule).
2) Finely chop - 2 small onions, 1 medium tomato, 2-3 green chiles.
3) Heat oil in a pan, add half tsp of jeera/cumin seeds and a few curry leaves (optional).
4) Add the chopped ingredients & a tsp of ginger-garlic paste. Cook till raw flavour goes away.
5) Add a splash of water to prevent the mixture from burning (esp the onions brown fast) & continue cooking on low flame.
6) Then add the following - pinch of turmeric, 1tsp chili pd (optional), pinch of sugar. Saute for 1 min.
7) Drain the water from the veggies. Add them to the pan with the onion mixture. Mix well.
8) Cover & cook on low flame. The veggies will release quite a bit of moisture & the resultant steam will almost cook them (say about 5-7 mins). But keep checking at intervals, if you feel the juices have evaporated & the veggies will start to catch the bottom of the pan; just add 1/4 cup of water. Cover & cook, till all veggies are completely cooked.
9) While the veggies are cooking, dice about 100 gms of paneer. And sear them in a frying pan or 'tava' minus any oil or butter.
10) Once the veggies have cooked, shut the flame. Add the paneer cubes. Mix well.
11) Adjust salt as needed, & add a tsp of garam masala. Stir well, cover & keep for atleast 5 mins. This helps the paneer to absorb some moisture (soften) & soak the masalas as well.
12) Final garnish, chopped fresh coriander. Serve with chapati or plain paratha.
My Mom's toe curling Mix-Veggie Korma is simple, rustic yet overloaded with flavours.
Hope to hear your comments or suggestions!!
Cheers!!!
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