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Légume Korma
Un korma de légumes crémeux aux épices indiennes, agrémenté de noix de cajou grillées et d'une sauce onctueuse au lait. Idéal pour un dîner végétarien savoureux et réconfortant.
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Cost Breakdown
Critical Success Points
- • Faire chauffer l'huile
- • Griller les noix de cajou (première moitié)
- • Préparer la pâte de cajou
- • Faire dorer les épices et le reste des cajou
- • Cuisson des légumes (première phase)
- • Finition à la cardamome
Safety Warnings
- • Attention à l'huile chaude : risque de brûlure.
- • Utiliser un couteau bien aiguisé pour éviter les glissades.
- • Ne pas laisser le lait bouillir trop longtemps pour éviter la coagulation.
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