One-Pot Vegetable Korma with Basmati Rice and Vegan Raita
Instant Pot Vegetable Korma (As spicy as you make it!) ONION TOMATO SAUCE 1 onion, roughly chopped 4 cloves garlic, roughly chopped 2-inch ginger, roughly chopped 1 tomato, chopped ½ Serrano pepper or green chili
CASHEW SAUCE 1 cup water ½ cup cashews ¼ cup heavy cream or full-fat coconut milk 1 T Oil ½ teaspoon cumin seeds
SPICES 2 teaspoons paprika 1 teaspoon salt 1 teaspoon coriander powder ½ teaspoon turmeric powder ½ teaspoon garam masala ¼ teaspoon cayenne, adjust to taste ¼ teaspoon ground cardamom
2 cups chopped potato (1-inch cubes) 1 cup water 5 cups chopped vegetables (peas, carrots ,green beans, bell pepper, broccoli) ½ teaspoon dried fenugreek leaves (kasoori methi) Cilantro, garnish
INSTRUCTIONS To prepare the onion tomato sauce, add the onion, garlic, ginger, tomato and Serrano pepper to a blender or food processor and puree until smooth. Set this aside. Prepare the cashew sauce by blending 1 cup water, ½ cup cashews and heavy cream until smooth. Set aside. Press the sauté button, add oil, and then add cumin seeds to the pot. Once they begin to brown, add the onion and tomato mixture and stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add all of the remaining spices along with the potatoes and mix well. Add 1 cup water, secure lid, close the pressure valve and cook for 5 minutes at high pressure. Open the valve to quick release any remaining pressure.
Add the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure.
Open the valve to quick release any remaining pressure. Stir in the cashew sauce and fenugreek leaves. Garnish with cilantro
Basmati Rice with spices 2 cups uncooked basmati rice 3 tablespoons vegetable oil 1 small onion, finely chopped 1/2 fresh hot green chile (optional) 1/2 teaspoon very finely minced garlic 1/2 teaspoon Garam Masala 1 teaspoon salt 2 2/3 cup water Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain. Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly. Pour in the water, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.
Raita from Vidya Kagan
1 grated cucumber 1 grated carrot (optional) 1 c yogurt 2 T raisins ¼ t sugar ¼ t salt ¼ t red pepper or paprika 2 T almonds or cashews for serving (opt)
Mix, taste for spices, chill until serving, then add nuts.