Cauliflower, Eggplant and Potato in Herb Sauce
Sabzi Korma (3 votes)
6 tablespoons light vegetable oil
1. Measure out the spices and place them right next to the stove in separate piles.
1/4 teaspoon turmeric
1/2 cup canned tomato puree
1 teaspoon paprika
1 medium cauliflower core and stem removed and cut into 1 1/2-inch florets (about 2 pounds)
1 small eggplant (about 1/2 pound) unpeeled, cut into 1 1/2-inch cubes
2 medium potatoes (about 1/2 pound) peeled and cut into 1 1/2-inch cubes
1 1/2 teaspoons cumin seeds (or garam masala) roasted and ground cumin seeds
2 teaspoons coarse salt
1 teaspoon toasted sesame seeds
1 1/2 cups minced onion
2 teaspoons minced garlic
2 tablespoons grated or crushed fresh ginger
1/4 cup minced fresh coriander
1/4 cup ground blanched almonds
1 tablespoon ground coriander
1/2 teaspoon ground fennel seed
1/2 teaspoon cayenne pepper
2. Heat the oil in a large heavy skillet over medium-high heat. Add the minced onion and fry, stirring, until browned (about 10 minutes).
3. Stir in the garlic and ginger and continue cooking for another 2 minutes.
4. Add the minced coriander and almonds, and cook for 2 more minutes.
5. Stir in the ground coriander, fennel, cayenne and turmeric, and let the spices sizzle for a few seconds.
6. Add the tomato puree and paprika, reduce the heat to low, and cook for 2 minutes, stirring constantly to prevent sticking and burning.
7. Add 1 1/2 cups water, cauliflower, eggplant and potatoes; raise the heat to high and bring to a boil.
8. Lower the heat and simmer, covered, for 30 minutes or until the cauliflower is cooked but still nicely crisp.
9. Turn off the heat and stir in the roasted cumin powder (or garam masala, if using). Let stand, covered, for 30 minutes, allowing the flavors to blend.
10. Sprinkle with toasted sesame seeds and serve.
11. Tip: Instead of canned tomato puree, substitute 2 teaspoons tomato paste and 2 medium-sized tomatoes pureed with the skin.
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