One Pot Korma - I use butternut Squash in mine, but can be anything
You’ll need a large flat (optionally oven proof) pan, a slotted spoon, a kitchen knife and a bowl to eat out of (that you’re OK putting into the oven on a low temperature) and cutlery, but also gets used in the cooking process - I use a pasta bowl and a frying pan.
1/2 a Butternut Squash
Some Water (Or skimmed milk)
(A pinch of Salt) Optional depending on how salty your butter is
pinch of baking powder (Optional, if you don’t need your bread to be fluffy)
Your favourite Korma Sauce, or:
1/2 tsp Cumin Seeds
2 or 3 whole peppercorns
Handful of dried curry leaves (or a few fresh ones)
1 sticks cinnamon
2 whole cloves
1 cardamom pod, slightly bruised
1/2 medium onion, finely chopped (I use frozen prechopped)
1 inches fresh ginger, grated (I use frozen preChopped)
1 large clove of garlic, cut up (I use frozen, prechopped) - this may be too much garlic, I love it and tend to put too much in for people who don’t really like it
20g coriander (cilantro) - this just tastes soapy to me so I never put it in, but apparently, this is about right
1 tbsp chopped fresh mint
4 cloves garlic, chopped (See above)
juice of 1/2 a lime
1/2 tbsp sugar
0 to 3 green chilies, halved and seeds removed
Pinch of salt
1-2 tbsp water
1/2 tbsp ground cashew nuts
Pinch of turmeric
1 tinned plum tomato, chopped
1/3 cup coconut milk
First things first, cut your Butternut Squash and Paneer into bite sized cubes - smaller is better. Fry them gently in butter until they are browned to taste. Don’t let the butter brown too much, you need to save it! Turn off the heat and use the slotted spoon to put the cooked pieces into your pasta bowl, leaving as much butter in the pan as possible. Let the butter cool down a bit.
Pour a decent whack of flour (and baking powder) over the butter. get your hands in there (making sure the butter is cool) and bring the flour and butter together, adding water (or skimmed milk and salt to taste) to form a dough that prefers to stick to itself than the pan. Spread the dough out thinly and here you can either cook it on the hob, flipping the bread halfway, or put the pan in the oven. Either way, cook the bread,.
The next bit takes a small amount of dexterity - it saves you a bowl however from the washing up - judge for yourself which is easiest, the extra bowl or this. You basically need to get the bread under your butternut squash and paneer in your bowl. You can pour from pan to pan, use your cutlery, any which way!
(At this stage, if youre not up to homemade, pour your favourite Korma sauce into the pan, heat it through and skip to the last stage)
Heat the fryng pan. Remember, it’s butter in there and you don’t want to burn it, so don’t whack the heat up too high! Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
Stir in onion and cook for about 10 minutes until golden and soft.
Add ginger and garlic and cook for about 2 minutes.
(Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.)
Add turmeric and tomato, crushing it against the bottom of the pan. Bring to a boil (there may not be much liquid, add some water if necessary) and simmer for 10 minutes.
Remove and discard the hard spices and using your slotted spoon, crush the lumpy bits of the sauce against the bottom of the pan.
Add the coconut milk. Simmer for 10 minutes. While you do this, put your bowl with the bread and butternut and paneer into the oven on a low temperature to warm though.
Pour your sauce over the bread and butternut/paneer, enjoy!
(( I spent years living out of a beloved Remoska, so I have a tonne of these recipes, everything’s one pot when that’s all you have. I’ll try and dig more out ))