Korma with vegetarian balls

Korma with vegetarian balls

Korma is originally from the North of India and means stewing. Korma is delicious mild flavour, perfect for children or those who are not spicy.

Delicious with our vegetarian balls.

Serve with Basmati rice or Naan bread .

INGREDIENTS (4 personen)

15 g sesame oil
50 g onion, finely chopped
3 cardamom pods, finely ground
3 g cumin powder
3 g coriander powder
3 g turmeric powder
1 Chile, finely chopped
4 g garlic, finely chopped
4 g ginger, minced 100 g carrot, roughly chopped and blanched
100 g cauliflower, in small florets and blanched
150 g potato (firm cooking), cooked
100 g Zucchini, chopped and blanched
5 g vegetable stock in 300 ml water
80 g frozen peas
80 g yoghurt
10 g almonds, toasted
24 NHF Bouletten (Art. 6111)

Preparation time : 35 min

STEP BY STEP PREPARATION

Fry the onion, garlic, ginger and chili in the oil, add the dried herbs.

Add the blanched vegetables and peas, pour the vegetable stock and water.

Let stewing on a medium fire and add the yogurt and almonds.

Finish with finely chopped coriander.

Warm vegetarian e.g. meatballs in an oven at 170 ° c and add to the korma

BENODIGDHEDEN (20 personen)

75 g sesame oil
250 g onion, finely chopped
15 cardamom pods, finely ground
15 g cumin powder
15 g coriander powder
15 g turmeric powder
5 Chile, finely chopped
20 g garlic, finely chopped
20 g ginger, minced 100 g carrot, roughly chopped and blanched
500 g cauliflower, in small florets and blanched
750 g potato (firm cooking), cooked
500 g Zucchini, chopped and blanched
25 g vegetable stock in 300 ml water
400 g frozen peas
400 g yoghurt
50 g almonds, toasted
120 NHF Bouletten (Art. 6111)

PREPARATION GUIDELINES

Fry the onion, garlic, ginger and Chile in the oil, add the dried herbs.

Add the blanched vegetables and peas, pour the vegetable stock and water.

Let stewing on a medium fire and add the yogurt and almonds.

Finish with finely chopped coriander.

Warm vegetarian e.g. meatballs in an oven at 170 ° c and add to the korma