Vegetable korma with boiled potatoes in a bag

Ingredients for 3 servings:

• 500 g flour
• 1 tsp salt
• 1 tsp sugar
• 5 egg whites
• 150 ml water
• 6 m.-sized potatoes, peeled
• Salt
• 1 cup chopped onion(s)
• 2 garlic cloves, squeezed
• 2 cm ginger, grated
• 2 cardamom pods, whole
• 1 tsp, heaped coriander powder
• 1 tsp, leveled caraway powder
• 1 tsp, leveled turmeric, ground
• 1 tbsp lemon juice
• 200 ml vegetable stock, maybe a little more
• ½ head of cauliflower
• ½ head of broccoli
• 2 carrots, thinly sliced
• ½ zucchini, diced
• 1 sprig of celery, diced
• 1 red bell pepper(s)
• 150 ml cream
• salt and pepper
• 200 g chicken breast, if desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours

For the battered potatoes, mix the flour, salt, and sugar with the egg whites, gradually adding water until a dough forms. Knead the dough for about 5 minutes and chill for 2 hours. Then roll out the dough until it is about half a centimeter thick. Rub the potatoes, while still wet, with salt, place them in the center of the dough, then gather the dough over the potatoes and tie with kitchen string. Bake at 170°C for about 1 1/2 – 2 hours, until the potatoes are tender. For the korma, fry the onions in a pot or deep frying pan with oil until translucent. Add the garlic and ginger and continue frying. Then add all the spices (cardamom, coriander, cumin, turmeric) and continue frying over low heat. Stir in the lemon juice. Slowly stir in the vegetable stock, stirring constantly to avoid lumps. Bring to a boil. Then add the vegetables and simmer over low heat, covered, for about 20 minutes, until the vegetables are tender. If the vegetable stock boils away, add more. Finally, slowly stir in the cream and season with salt and pepper. To serve, divide the korma among serving plates and pass the sack of boiled potatoes with it, which is then broken open at the table. For non-vegetarians, the korma can be prepared with chicken. The chicken is fried with spices for 2-3 minutes and then prepared as directed.