Tonight I made a new Indian recipe – vegetable korma. My inspiration came from our recently purchased thali dish set. Unfortunately, we haven’t been able to use the dishes since we are waging a war of attrition against the poor quality stickers that won’t come off of them. I again prepared roti, but this time with salt and a blend of flours (whole wheat and all-purpose). I made some simple basmati rice with a few cumin seeds sprinkled in (even though Ambre no longer eats rice after her trip to the Philippines). It was a good excuse to use my fancy Japanese rice cooker that usually just sits on the shelf and serves as a clock.
The korma consisted of a blend of Indian spices, toasted to bring out the flavor, and bite size pieces of cauliflower, broccoli, and green beans. The recipe calls for paneer, ginger, green chile, and a few other vegetables that I didn’t incorporate this time around. All of the veggies got tied together with a milk and cornstarch “gravy.” Next time, I won’t use green beans since I didn’t think they complemented the other veggies well. And Ambre said the crushed coriander seeds were too coarse for her liking so I will try to find coriander powder or find another way of grinding the seeds. Overall, the korma was very authentic-tasting and it felt like we were eating dinner on a different continent, far removed from most American cuisine. Success!