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Vegetable Korma

Vegetable Korma
vegetable korma Ingredients:


2 cups mixed vgetables (carrots, beans, cauliflower, potatoes, etc.), chopped
1/2 cup green peas (fresh or frozen)
1 large onion, finely chopped
1 large tomato, finely chopped
1/2 cup coconut milk (thick)
1/4 cup cashew nuts, soaked in warm water
1/4 cup yogurt
2 tablespoons ghee or vegetable oil
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1-inch cinnamon stick
3-4 green cardamom pods
4-5 cloves
1 bay leaf
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon garam masala
1/4 cup chopped cilantro leaves (coriander leaves)
Salt to taste
1/4 cup warm water

Instructions:
Step 1: Prepare the Cashew Paste
In a small bowl, soak the cashew nuts in warm water for about 15-20 minutes to soften them.
After soaking, drain the cashews and grind them into a smooth paste using a blender or food processor. You can add a splash of water if needed to achieve a creamy consistency.

Step 2: Sauté the Vegetables
In a large, heavy-bottomed pan or pot, heat the ghee or vegetable oil over medium heat.
Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf to the hot oil. Sauté for a minute until they release their aroma.
Add the finely chopped onions to the pan and sauté until they turn translucent.

Step 3: Create the Korma Base
Lower the heat and add the ginger-garlic paste to the sautéed onions. Cook for a minute until the raw smell disappears. Add the chopped tomatoes to the pan and cook until they become soft and mushy.
Stir in the turmeric powder and red chili powder, mixing well to coat the vegetables with the spices.

Step 4: Make the Vegetable Korma Sauce Add the mixed vegetables and green peas to the pan. Stir to combine them with the masala base.
Cover the pan and let the vegetables cook on medium-low heat for about 5 minutes. This will allow the flavors to meld together. Now, add the cashew paste and thick coconut milk to the pan. Mix well to create the creamy and rich Korma sauce.
Season with salt according to your taste preference.

Step 5: Simmer and Garnish Pour 1/4 cup warm water into the pan to adjust the consistency of the sauce. Stir well and let the Korma simmer for an additional 5 minutes on low heat. Sprinkle garam masala over the Korma and mix it gently.
Turn off the heat and garnish the Vegetable Korma with chopped cilantro leaves.

Step 6: Serve and Enjoy
Transfer the Vegetable Korma to a serving dish.
Serve it hot with steamed rice, naan, or any Indian bread of your choice. Indulge in the creamy and flavorful goodness of Vegetable Korma—a delightful blend of vegetables in a rich coconut-cashew sauce. This aromatic curry is perfect for a special dinner or a gathering with loved ones. Enjoy the taste of India in every spoonful of this delicious Korma!

and healthy breakfast.

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