The kitchen has become our go-to-place in these days of self-isolation and social distancing, triggered by the COVID-19 crisis. As many of us are spending more time honing our culinary skills, we are also learning about the journey of our local milk, meat, fish and produce to our plates. To help you along your epicurean adventure,Alooatta.com has partnered with the BC Dairy Association to bring you this delicious series of South Asian recipes.

Indian Vegetable Korma

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Equipment:

Large skillet

Chef’s knife

Ingredients:

• 8 oz (250 g) paneer cheese, cubed

• 3/4 tsp (4 mL) salt, divided

• 1/2 tsp (2 mL) pepper, divided

• 1/4 cup (60 mL) vegetable oil, divided

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp (15 mL) minced fresh ginger

• 1 large potato, diced

• 1 large carrot, diced

• 1 tbsp (15 mL) garam masala

• 1 tsp (5 mL) each ground cumin, coriander and turmeric

• 1/4 tsp (1 mL) each chili powder and cayenne pepper

• 1 cup (250 mL) vegetable broth

• 1/2 cup (125 mL) milk

• 1 tsp (5 mL) cornstarch

• 1 1/2 cups (375 mL) chopped green beans (2-inch/5 cm pieces)

• 1 1/2 cups (375 mL) broccoli florets

• 1 red pepper, chopped

• 1/2 cup (125 mL) peas

• 1/3 cup (75 mL) 35% whipping cream

• 1/4 cup (60 mL) golden raisins

• 2 tsp (10 mL) lemon juice

• 1/2 cup (125 mL) toasted cashews

• 2 tbsp (30 mL) finely chopped fresh cilantro

Instructions:

1. Season paneer with 1/4 tsp (1 mL) each salt and pepper. Heat half of the oil in large skillet set over medium heat; cook paneer for about 5 minutes or until golden brown all over. Transfer to plate.

2.  Add remaining oil to skillet. Cook onion, garlic, ginger, potatoes and carrots for about 5 minutes or until onion is softened. Add garam masala, cumin, coriander, turmeric, chili powder and cayenne; cook, stirring, for about 2 minutes or until vegetables are well coated.

3. Stir in broth; return paneer to pan. Whisk together milk and cornstarch until smooth; stir into pan. Bring to boil; reduce heat to medium-low. Cover and simmer for 15 to 20 minutes or until carrots and potatoes are tender-crisp.

4. Stir in green beans, broccoli, red pepper and remaining salt and pepper. Cover and cook for 7 to 8 minutes or until vegetables are tender. Stir in peas, cream, raisins and lemon juice; cook for 2 to 3 minutes or until peas are tender. Sprinkle with cashews and cilantro.

Tip: Substitute almonds for cashews if desired.