Print
Closeup of Vegetable Korma Curry

Vegetable Korma Curry


  • Author: Preeti Gupta
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 Servings
  • Category: Mains
  • Method: Sauteeing
  • Cuisine: Indian

Description

This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded with wholesome vegetables like potatoes, cauliflower florets, peas, french beans and even carrot – it packs in the perfect medley of crunch and vegetable goodness in every spoon. Perfect comfort food which can be served as a soup, or with a side of rice and naan bread.


Ingredients

For the Paste:

  • 1 cup chopped Onions
  • 1 Green Chilli
  • 1 1/2 inch piece of Ginger
  • 3 cloves of Garlic
  • 1/4 cup Cashew Nuts
  • 1/2 cup Water

Vegetables:

  • 1 cup Potato, diced
  • 1 cup Carrot, diced
  • 1/2 cup Green Peas, fresh or frozen
  • 1 cup Cauliflower Florets
  • 1/2 cup French Beans, cut into 1 1/2 inch pieces
  • 2 1/2 cups Water

Other Ingredients:

  • 2 tablespoon Ghee
  • 2 tablespoon Curry Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Garam Masala
  • 2 teaspoon Kashmiri Chili Powder
  • 1/2 teaspoon Cinnamon Powder
  • 1/4 teaspoon Cardamom Powder
  • 1 cup chopped Tomatoes
  • 3 tablespoon fresh Cream

Fresh Coriander for garnish


Instructions

  1. Boil the ingredients for the paste in 1/2 cup of water, cool and then make a paste
  2. Boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.
  3. Heat 2 tablespoon ghee in a large skillet or pan. Add the prepared paste and all the spices (curry powder, turmeric powder, garam masala, chilli powder, cinnamon powder, cardamom powder). Cook stirring occasionally, for 3-4 minutes or until the ghee separates. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.
  4. Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes. Take off the heat and stir in the cream. Garnish with the chopped coriander and serve hot with steamed rice or lachha parathas.

Notes

  • What is Korma? Korma is a dish with vegetables or meat cooked in a lightly spiced but fragrant, creamy gravy
  • The creaminess in a Korma might come either from yoghurt, cream or even coconut milk. Most korma dishes use cashews in their gravy paste which also accounts for  the creaminess
TOP