Today I started cooking a little late so I grabbed Kurma’s “Quick Vegetarian Dishes” for ideas. I was limited to the vegetables that were in the fridge, therefore the karhi vegetables pictured probably look a little different from what this recipe would produce. But not too different. I used sautéed tofu, fresh baby greens, and carrots. Also, as I am trying to cut down on my wheat consumption and we had rice the past two days, I got drastically different and served this recipe with rice vermicelli noodles.
Mixed Vegetables in Creamy Karhi Sauce
[Recipe by Kurma]
Serves 6
Today I started cooking a little late so I grabbed Kurma’s “Quick Vegetarian Dishes” for ideas. I was limited to the vegetables that were in the fridge, therefore the karhi vegetables pictured probably look a little different from what this recipe would produce. But not too different. I used sautéed tofu, fresh baby greens, and carrots. Also, as I am trying to cut down on my wheat consumption and we had rice the past two days, I got drastically different and served this recipe with rice vermicelli noodles.
Mixed Vegetables in Creamy Karhi Sauce
[Recipe by Kurma]
Serves 6
Karhis are smooth yogurt-based dishes served with rice. Either yogurt or buttermilk is whisked with chickpea flour and then simmered into a creamy sauce. Karhi is an excellent source of vegetarian protein–yogurt, a complete protein combines with the chickpea flour-an incomplete protein that becomes complete in conjunction with yogurt. Karhi is delicious, light, easy to digest and good for you–what more could you ask!
1 1/2 cups carrots, peeled and cut into 1.5cm (1/2-inch) chunks
1 1/2 cups green beans, cut 2 cm (3/4-inch) lengths
1 1/2 cups small cauliflower florets
1 1/2 cups green peas
2 cups plain yogurt
1/2 cup chickpea flour (besan)
600 ml (1 pint) water
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
2 tablespoons ghee
1 teaspoon brown mustard seeds
1 1/2 teaspoons cumin seeds
1 teaspoon yellow asafedtida powder
1 1/2 teaspoons salt
2 tablespoons chopped fresh coriander leaves
Steam all the vegetables until just tender, drain, cover and set aside.
Whisk together the yogurt with the chickpea flour until smooth and creamy. Add the water, chili powder, turmeric powder and coriander powder, and whisk again.
Heat the ghee in a medium-sized saucepan over moderate heat. When the ghee is fairly hot, sprinkle in the mustard seeds, and fry them until they crackle. Add the cumin, fry until it darkens a few shades, then drop in the yellow asafetida powder and sauté momentarily.
Pour in the yogurt mixture, and, stirring, bring to the boil. Reduce the heat, and simmer for 10 minutes, stirring occasionally.
Fold in the steamed vegetables, the salt and fresh coriander.
Serve hot with rice.
Quick (when needed) and happy cooking,
Pishima