India has got a tradition of vegetarian cuisine that is as rich and varied as its people and regions. The varied vegetables, lentils and spices found across the length and breadth of the country ensures that vegetarian food is as different as one travels from region to region as the languages spoken.
After the Mughals came, some vegetarian recipes had to be invented for them to suit their predominantly non-vegetarian palates.
Navratan Korma
Navratan means nine gems. Traditionally nine types of vegetables and nuts are used to make this mild creamy dish which is rich and slightly sweet. Though the name suggests Hindu origins, it was first created by chefs of the Mughal court. But like all “court” recipes, this one is really elaborate.
Ingredients
2 cups peas, boiled; 1 large carrot, chopped and boiled;
½ cup tomato sauce; ¼ cup yoghurt; ¼ cup cream; 3 tbsps butter;1 sweet lime, cut into small pieces; 1 small apple, chopped; 1 banana, finely chopped; 2 pineapple slices, chopped; 12 cashewnuts; 20 raisins; 1 tbsp coriander leaves chopped;1 tbsp ghee.
For the dry masala:
1 tsp cumin seeds;
2 tsps poppy seeds; 1 tsp cardamom.
For the wet masala:
1 onion; ¼ cup shredded coconut; 3 green chillies
Method
Grind the dry and wet masala separately. Fry the cashewnuts in ghee and keep aside. Add the butter to ghee. When it foams, add the wet masalas and fry for around two minutes before adding the dry masalas. Add the salt, carrots and peas to the masala. Whisk the yoghurt and cream together and add to the frying masala. Bring the heat down to medium-low. When the gravy thickens a bit, add the chopped fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with coriander leaves and serve hot with naan or roti.
Nargisi Kofta
Traditional Nargisi Kofta is boiled egg covered with mince, but there is an excellent vegetarian variation. You can either use the egg or make the koftas with only vegetables.
Ingredients
For the koftas:
2 cups boiled and mashed vegetables (carrot, green peas, potato, cauliflower)
1 tsp ginger paste
½ tsp black pepper powder
2 tbsps maida
8 tbsps oil
Salt to taste
For the gravy:
1 cup grated onions
1 cup tomatoes, finely chopped
3 bay leaves; 2 tsp ginger-garlic paste; ½ tsp green chilli paste (or 1 green chilli chopped fine)
1 tsp coriander powder; 1 tsp red chilli powder; 1 tsp turmeric powder; 1 tsp garam masala powder; 4 tbsps cream; Salt to taste; 4 tbsps oil.
Method
Mix the ginger paste, maida and salt with the mashed boiled vegetables. Shape in round kofta balls around 2 inches in diameter. Heat the oil in a pan and fry the koftas on medium heat till they are golden-brown in colour (around 3-4 mins). Keep aside.
For the gravy: Heat the oil and fry the bay leaves for 30 seconds. Add grated onions, ginger-garlic paste and the green chillies and fry on medium heat till the oil separates. Add all the masalas and salt to the mixture and cook for another 3-4 minutes. Add 1 ½ cups of water to make a thick gravy. Cover and cook on low heat for 5 minutes. Add the cream and stir gently.
Just before serving, heat the gravy, gently add the kofta balls and cook for around 3 minutes. Serve with roti or naan.