Vegetable Korma

1/4 cup butter
2 onions sliced
2 garlic cloves, crushed
1-inch piece fresh root ginger, grated
1 teaspoon ground cumin
1 tablespoon ground coriander
6 cardamom pods
2 inch piece of cinnamon
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 fresh red chilli, seeded and chopped
1 small eggplant, chopped
1 1/2 cups mushrooms, thickly sliced
3/4 cup water
1 cup green beans, cut into 1-inch lenghts
4 tablespoons yogurt
2/3 cup cream
1 teaspoon garam masala
salt and pepper to taste
fresh cialntro


Melt butter in a heavy pan. Add onions and cook for 5 minutes, until soft. Add garlic and ginger and cook for 2 minutes, then stir in the cumin, coriander, cardamom, cinnamon, turmeric, and chilli. Cook, stirring constantly, for 30 seconds.

Add potato cubes, eggplant, and mushrooms, and the water. Cover and bring to boil, then lower heat and simmer 15 minutes. Add beans and cook, uncovered, for 5 minutes. With a slotted spoon, remove the vegetables to a dish and keep warm.

Allow the cooking liquid to bubble up until it has reduced a little. Season with salt and pepper, then stire in the yougurt, cream, and garam masala. Garnish with cilantro to serve.
All kinds of vegetables can be used: broccoli, carrots, cauliflower, peas, beans, and chick peas.

from One Pot, Slow-pot, and Clay-pot Cooking.