What can I substitute for turmeric in an Indian dish?

Question

I'm making vegetable korma, which calls for turmeric, but the store didn't have any. Can I substitute hot Madras curry or saffron instead?

Also, can I substitute ground cardamom for fresh cardamom pods?

Answer 1

turmeric  is  basically a yellow ginger.You can subtitute it with fresh ginger. some korma called  for ginger, not even turmeric.

Answer 2

There is no sub for turmeric but use the Madras Curry powder in a pinch (probably has turmeric).  There are lots of variations to Veg Korma so recipes will differ.  I am sure it will be delicious, happy cooking!

Answer 3

You can use curry powder, BUT it would be best if you were to use saffron instead.  The next best option would be ginger.  But I would definitely use the saffron.

As far as the cardamom goes, 10 pods equals 1½ teaspoons of ground cardamom.  I am not sure how much you need, but that is the general ratio.

Hope that helps :)

Answer 4

saffron

Answer 5

You have a very unusual recipe. Normally, it is the saffron that is used in the Vegetable Korma and not Turmeric powder. I do not see why you can not substitute cardomom seeds with Cardamom powder. I am giving you the recipe from a North Indian website. Did you know that Vegetable Korma was the favorite dish of Indra Gandhi, the Lioness of India?

http://www.indiacurry.com/vegcurry/veget...

Vegetable Korma Recipe

Vegetables are partially cooked and then simmered in a cream based sauce to tender

Ingredients

Prepare Vegetables

1. Potatoes medium: Peeled cut in ¼" thick half slices

2. Cauliflower florets: ½ Cup florets are cut in half

3. Frozen peas: ½ Cup thawed

Prepare Cream base

4. Almonds: 1 cup

5. Cashews: 1 Cup

6. Dahi Yogurt: 1 Cup

7. Milk: 1 Cup

8. Green cardamoms: seeds from 6 pods cracked open

9. White pepper ground: 2 teaspoons

10. Salt: to taste

11. Saffron: 4 Strands

Curry

12. Canola oil: ¼ Cup

13. Garlic: 4 Cloves, peeled crushed

14. Ginger: ½" Peeled finely chopped

15. Cinnamon powder: ¼ teaspoon

16. Nutmeg powder: Pinch

Method

Step 1: Prepare Vegetables

1. Bring water to a boil. Add potatoes and cauliflower. Cover bring to a boil. Cook 3 minutes. The potatoes and cauliflower will be half cooked. Drain water

2. Add thawed peas. Wait 5 minutes. We don't to boil peas. We just want to get them warm

3. Drain out water.

Step 2: Prepare Cream base

1. Bring water to a boil. Add almonds. Bring back to a boil. Boil for one minute. Drain water and remove skins form the almonds

2. Put almonds, cashews, cardamom seeds, white pepper, salt, saffron, Dahi and milk in an electric blender. Blend to fine paste. It should be very smooth.  

Step 3: Curry

1. Heat oil in heavy bottom pan.

2. Add ginger and garlic. Sauté about one minute

3. Add cinnamon and nutmeg. Stir

4. Add cream base. Bring to a boil. Simmer for 5 to 7 minutes

5. Add vegetables. If too sauce is too thick add some water. Simmer till vegetables are tender.

Answer 6

Turmeric is basically a colouring to give that yellow colour.

Because saffron is so expensive I wouldn't use that.

I use what ever I have so no 2 curries are the same in this house.

Experiment buddy.

Answer 7

Saffron, though it is very expensive.  You could put a few strands in boiling water.

Ground cardomon - fresh cardomom - definitely.  Just toast them before you grind for a good flavour.