Ingredients
For the Vegetable Korma
- 1 cup mixed vegetables (carrot, peas, beans, potatoes, etc.), chopped
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup yogurt
- 1/4 cup cream or coconut milk
- 1/4 cup cashew nuts (soaked in water for 10-15 minutes)
- 1/4 cup grated fresh coconut (optional)
- 2 tablespoons ghee or oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1/2 teaspoon cinnamon powder
- Salt to taste
- Fresh coriander leaves for garnish
For the Korma Paste
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds (optional)
- 3 green cardamom pods
- 1-inch cinnamon stick
- 1/4 teaspoon cloves
- 1 dried bay leaf
- 1/2 teaspoon chili powder (optional for heat)
Directions
Steps
1 Done | Prepare the Korma Paste• Heat a pan and dry roast the cumin seeds, fennel seeds, cardamom pods, cinnamon stick, cloves, and bay leaf for 2-3 minutes until aromatic. • Let the roasted spices cool down and then grind them into a fine powder. • In a blender, add the ground spices along with the ginger-garlic paste, chili powder, and a little water to make a smooth paste. |
2 Done | Cook the Vegetables• Heat ghee or oil in a large pan. Add the finely chopped onion and sauté until golden brown. • Add the prepared korma paste and sauté for 2-3 minutes until the oil separates from the paste. • Add the chopped vegetables and stir well, letting them cook for 5 minutes. |
3 Done | Make the Gravy• Add the pureed tomatoes, turmeric powder, coriander powder, cumin powder, and garam masala. Cook for another 5-7 minutes until the tomatoes soften and the spices are cooked. • Add the yogurt, stirring continuously to avoid curdling, and cook for another 5 minutes. • Add the cream or coconut milk and mix well. If the gravy looks too thick, you can add a little water to adjust the consistency. |
4 Done | Simmer the Korma• Once everything is well combined, cover and let it simmer for 10-15 minutes until the vegetables are tender and the flavors meld together. |
5 Done | Finish and Serve• Add the soaked cashews and grated coconut (if using) to the korma and cook for another 5 minutes. This will make the sauce rich and creamy. • Garnish with fresh coriander leaves. Serve your Vegetable Korma with steamed rice or naan for a complete meal! |
