Vegetable Korma Recipe
Vegetable Korma is a creamy Indian curry made with a variety of vegetables, cashews, and yogurt. Ideal for festive meals or family dinners.
Equipment
- Large saucepan
- Blender
- Spatula
Ingredients
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 cloves
- 1/4 tsp cardamom powder
- 1 onion (chopped)
- 2 tomatoes (pureed)
- 1/4 cup cashew nuts (soaked)
- 1/2 cup yogurt
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 carrots (diced)
- 1/2 cup green peas
- 1/2 cup potatoes (cubed)
- 1/2 cup green beans (chopped)
- Salt to taste
- 1/4 cup fresh cream
- Fresh coriander for garnish
Instructions
Prepare the Cashew Paste:
- Blend the soaked cashews with a little water to form a smooth paste.
Sauté the Spices:
- Heat oil or ghee in a large saucepan.
- Add cumin seeds, cloves, and cardamom powder. Sauté until fragrant.
Cook the Onions and Tomatoes:
- Add chopped onions and sauté until golden brown.
- Add pureed tomatoes and cook until the oil separates.
Add Vegetables and Spices:
- Add turmeric powder, garam masala, and salt. Stir well.
- Add the diced carrots, peas, potatoes, and green beans. Cook for 5 minutes.
Add the Cashew Paste and Yogurt:
- Slowly stir in the cashew paste and yogurt. Mix well.
- Simmer on low heat for 10-15 minutes, until the vegetables are tender.
Finish with Cream:
- Stir in fresh cream for a rich finish.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or basmati rice.
Notes
- Variation: Add paneer or tofu for extra protein.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently before serving.
- Serving Tip: Pair with garlic naan or jeera rice for a restaurant-style meal.
