Vegetable Korma
A rich and creamy Indian curry featuring mixed vegetables simmered in a fragrant, mildly spiced coconut and cashew-based sauce.
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Ingredients
- 500 gramsmixed vegetables (carrots, green beans, peas, potatoes, cauliflower)
- 1 mediumonion
finely chopped
- 1 tablespoonginger-garlic paste
- 1 smallgreen chili
finely chopped, optional for heat
- 25 gramscashew nuts
soaked in warm water for 15 minutes
- 200 milliliterscoconut milk
- 100 gramsyogurt
beaten
- 3 tablespoonsvegetable oil
- 1 teaspooncumin seeds
- 2 wholecardamom pods
- 3 wholecloves
- 1 smallcinnamon stick
- 1 wholebay leaf
- 0 ½ teaspoonturmeric powder
- 1 tablespooncoriander powder
- 1 teaspoongaram masala powder
- 1 teaspoonsalt
adjust to taste
- 0 ½ teaspoonsugar
- 2 tablespoonsfresh coriander leaves
chopped for garnish
- 200 milliliterswater
as needed for cooking
Instructions
Prepare the mixed vegetables by washing and cutting them into bite-sized pieces. Set aside.
Grind the soaked cashew nuts with 50 ml of coconut milk to form a smooth paste. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for about 1 minute until aromatic.
Add the finely chopped onion and sauté until translucent and golden, about 6-8 minutes.
Stir in the ginger-garlic paste and chopped green chili (if using). Cook for 2 minutes until the raw smell disappears.
Add turmeric powder and coriander powder. Mix well and cook for 1 minute.
Add the mixed vegetables and salt, stir to combine. Cook for 5 minutes, stirring occasionally.
Add the cashew-coconut paste and remaining coconut milk along with yogurt. Mix gently to combine.
Add water as needed to adjust the consistency of the gravy. Cover and simmer on low heat for 20 minutes or until the vegetables are tender.
Once cooked, sprinkle garam masala powder and sugar. Stir gently and cook for another 2 minutes.
Turn off the heat, garnish with fresh chopped coriander leaves, and cover for 5 minutes before serving.
