Vegetable Stew From Northern India Recipes

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CREAMY INDIAN VEGETABLE KORMA RECIPE



Creamy Indian Vegetable Korma Recipe image

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 40m

Number Of Ingredients 21

1 medium yellow onion (peeled and halved)
3 cloves garlic (peeled)
1 1-inch piece ginger root, roughly chopped
1 jalapeno pepper (stemmed and seeded)
1/4 cup raw cashews
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
2 small tomatoes (diced)
1/2 cup canned (unsweetened full-fat coconut milk)
3/4 cup plain yogurt
1 1/2 teaspoons brown sugar
1 medium waxy potato (peeled and diced)
1 cup frozen peas and carrot mix
1 cup chopped fresh green beans

Steps:

  • Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  • Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  • Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  • Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  • Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 33 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 3 mg, Sodium 349 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 7 g

NORTHERN INDIAN LAMB MEATBALLS



Northern Indian Lamb Meatballs image

Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 18

2 small garlic cloves
1 piece (1 inch) peeled fresh ginger, sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
1/2 teaspoon ground turmeric
3/4 teaspoon cayenne pepper
2 tablespoons plus 1 teaspoon ground coriander
1 can (8 ounces) plain tomato sauce
1 dried bay leaf
Coarse salt
12 ounces ground lamb
1 cup fine fresh breadcrumbs
1/3 cup finely chopped fresh cilantro
1 large egg
6 prunes, quartered
1/2 teaspoon garam masala
Pickled vegetables, for serving
Indian flatbread, for serving

Steps:

  • Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
  • Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
  • Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
  • Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
  • Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.

VEGETABLE STEW FROM NORTHERN INDIA



Vegetable Stew from Northern India image

This is a very good vegetarian dish with lots of flavor. A recipe from one of my Eating Well Magazines. Enjoy it.

Provided by pink cook

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/8 teaspoon cayenne pepper
1 lb new potato, scrubbed and quartered
1 1/2 cups water
1/2 teaspoon salt
1 (19 ounce) can chickpeas, rinsed
1 (14 ounce) can crushed tomatoes, preferably fire-roasted
1 lb baby carrots
3/4 cup fresh cilantro, chopped
3/4 cup low-fat plain yogurt (optional)

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook until fragrant about 1 minute.
  • Add ground cumin, coriander, cinnamon, cardamom and cayenne. Cook stirring until fragrant, for about 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer.
  • Reduce heat to low and simmer partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender for about 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.
  • Nutrition Per serving: 264 Calories; 4 g Fat; 1 g Sat; 2 g Cholesterol; 51 g Carbohydrates; 9 g Protein; 10 g Fiber; 604 mg Sodium; 997 mg Potassium 3 Carbohydrate Serving Exchanges: 2 starch, 2 vegetable, 1 very lean meat.

Nutrition Facts : Calories 245.5, Fat 3.7, SaturatedFat 0.5, Sodium 671.6, Carbohydrate 47.7, Fiber 8.6, Sugar 7.8, Protein 7.5

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