Korma is a delicious combination of spices, nuts and dairy (or coconut milk for vegans). The dish is popular in several countries in Southern Asia, but the Hyderabadi version is native to the Southern region of India. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.
- 1/2 cup basmati rice
- 2 medium tomatoes, cut into chunks
- 1/2 small white onion, cut into chunks
- 1 1/2 Tbs. minced fresh ginger
- 1 Tbs. vegetable oil
- 1/2 tsp. garam masala or curry powder
- 1/4 tsp. plus 1/8 tsp. ground cardamom
- 2 Tbs. golden raisins
- 2 cups mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
- 1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
- 3 Tbs. fat-free evaporated milk or heavy cream
- 1 Tbs. toasted slivered almonds, optional
- Cook rice according to package directions.
- Purée tomatoes, onion, and ginger to paste in food processor or blender.
- Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
- Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.
SUGGESTION Use Kitchens of India Hyderabadi Korma Cooking Sauce instead to simplify preparation and retain the authentic flavor.