Sabzi Korma

I bought a copy of Julie Sahni's Classic Indian Vegetarian Cookery about 2 years ago, and I only got around to trying a recipe last week. I used to be on a quest to master the dark art of cooking curry in the style of British Indian restaurants, but trying out experimental recipes with lots of oil can get out of hand. There is a great site - Curry Recipes Online, which has a lot of truly devoted curry fans, working towards perfecting home-made curries, in the British restaurant style. I've mentioned that forum before, and you can bet I'll mention it again.

Anyway, I dug out and dusted down CIVC because I was getting curry cravings. Without further ado, here's the recipe for sabzi korma (cauliflower, aubergine & potato in herb sauce). Serves 4.
And it's delicious. In fact, I'll just quote her description, because it's very mouth-watering:

Korma is the classic Moghul technique of braising vegetables in a thick, nut-rich sauce. In this process the vegetables retain their flavour & shape during cooking. Thus korma dishes are considered one of the most elegant preparations in vegetarian cookery & often occupy the centre place at the banquet table. Here the vegetables are cooked in a fennel-&-coriander-scented and almond-tomato sauce. The toasted sesame garnish adds an interesting texture as well as a nutty flavour to the dish.

Ingredients:
6 tablespoons vegetable oil
2 medium onions (chopped)
2 cloves garlic (chopped)
2 teaspoons chopped garlic
2 tablespoons grated or crushed fresh ginger root
5 tablespoons chopped fresh coriander
30g (1 oz) ground blanched almonds
1 tbsp ground coriander seeds
1/2 tsp ground fennel seeds
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tin of tomatoes, pureed (or 2 fresh tomatoes, pureed, plus 2 teaspoons tomato paste)
1 tsp paprika
350 ml (12 fl oz) water
1 medium-sized cauliflower (about 2lbs), cut into florets
1 small aubergine (about 250g/ 8 oz), cut into 4cm or 1.5 inch cubes
2 medium-sized potatoes (about 250g/ 8 oz), peeled & cut into 4cm or 1.5 inch cubes
1.5 tsps ground roasted cumin seeds (or garam masala)
2 tsps coarse salt
1 tbsp toasted sesame seeds

Method:
Get all the spices ready to go in separate piles.
Heat the oil in a heavy pan over a medium-high heat.
Add the onion & fry, stirring, 'til browned- about 10 mins.
Stir in the garlic & ginger & cook for 2 mins.
Add the coriander leaves & almonds, & cook for another 2 mins.

Stir in the ground coriander seeds, fennel, cayenne & turmeric - let the spices sizzle for a few seconds.
Add the tomatoes & paprika, reduce the heat to low, and cook for 2 mins. Keep stirring to prevent burning.

Add the water & the rest of the vegetables. Turn the heat up high, and bring to the boil.
Lower the heat & simmer (covered) for 30 mins.
Turn off the heat & stir in the cumin powder (or garam masala).
Let stand for 30 mins before serving, to let the flavours blend, & then serve sprinkled with sesame seeds.