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.
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
- 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
- 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
- Boil the ingredients for the paste in 1/2 cup of water, cool and then make a paste
- 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.
- 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.
- 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.
- 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