I recently tried Pakistani food for the very first time and it was absolutely delicious! While I typically don’t like very rich foods ( and thus decided that I do not like curries) I gave it a try since after having researched Asian cuisines. I did not disappoint and was nothing like I had ever tasted. If ever you find yourself in Northern California around Concord, go to Anarkali, it is amazing!
So after some brief research, I saw that this recipe often boils the vegetables first and then uses the Korma as a sauce. However, I like to use as few pots as possible, so I got rid of that step and instead cooked everything all together.
I will admit, this wasn’t exactly what I had eaten in the restaurant but I am still going to improve upon this recipe yet!
I looked at all the spices I needed and sort of “winged” it by adding a little bit of this and a little bit of that.
- 1/4 tsp. red chili powder
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamom
- 2 tsp. ground coriander
- 1 tsp. curry powder
- pinch of cumin
- 1 cup unsweetened coconut milk + 2 tsp. starch
- 1 1/2 tsp. sweetener (either sugar or whatever you like to use, I used stevia)
- 1 head broccoli florets, chopped into bite size pieces
- 1 carrot sliced into coins
- 1 cup snow peas chopped
- handful green beans, chopped
- 2 zucchinis sliced into half-moons
- 2 onions diced
- 1″ ginger, minced
- 4 cloves garlic minced
- 1 jalapeno finely chopped
- 2 tsp. chili oil/ paste
- black pepper
- heat some oil in a pan and add in the garlic, onions, jalapeno and ginger, allowing to cook until fully transparent and almost caramelized.
- add in the spices and stir until completely incorporated and then add in the coconut milk and allow to simmer for about 1 minute
- (optional) Pulverize in the blender until a smooth and creamy consistency is reached. Then place back into the pan
- add in the carrots and greens and allow to cook for 2 minutes, then add in the zucchini, broccoli, and sweetener, cover and cook until completely tender, about 10 minutes along with salt and black pepper to taste
- add in the snow peas and chili oil and cook for another 2-3 minutes so that the snow peas also become tender.
- Check and season if necessary then serve nice and hot!
I did not blend my sauce, however if I ever re-did this recipe, I definitely would because it would provide a much better texture and taste.