Zucchini and Green Peas Qorma - Zucchini & Peas in Tomato-Cream Sauce

This recipe comes from a Pakistani friend, who makes this qorma with chicken. She insists I pronounce it right - it is "qorma" with that "k" sound from the throat, and not korma like I'd normally say. We do have kurmas in South India and various kormas (navrathan, for example) from the North. "To-may-to" and "to-mah-to" kinda thing but there are minor variations in spices and ingredients between the three.

I've used zucchini and peas instead of chicken but the masala paste remains true to my friend's recipe. For chicken qorma, you'd just marinate the chicken in ginger-garlic, crushed pepper and lime paste and shallow fry the pieces. Once the gravy is done, slide the chicken pieces in and let cook for 10 minutes in the gravy.

Ingredients:

1-2 green chilies

Method:

In a microwave safe bowl, parcook the green peas in a little water until slightly tender, about 2-3 minutes on high. Keep aside.

In 1/2 a tsp of hot oil/ ghee, saute cinnamon, cardamom, cloves, fennel seeds and cashews for about 20 seconds, taking care not to burn. Let cool and grind to a smooth paste along with the remaining grinding ingredients.

Heat the remaining oil, add the bay leaf. Fry for a few seconds, then add turmeric and the ground paste. Fry continuously until the raw smell of the onions are gone, about 7-8 minutes.

Add diced zucchini and parcooked peas. Stir in the cream and a little water, if required, to make a slightly runny gravy. Add red chilli powder, salt and sugar. Cover and simmer for 10-12 minutes, stirring occasionally.

Check and adjust seasonings. Add garam masala powder and garnish with chopped cilantro.

Serve with rotis or rice.