Creamy Vegetable Mawa Korma

1. 1
   prep · ~15 min

   Prep the vegetables and soak cashews.

   1.Peel and cube the potato, dice the carrot and bell pepper, and cut the cauliflower into small florets.

   2.Soak 8 cashews in warm water for 15 minutes, then grind into a smooth paste with a little water.

   3.Puree the tomatoes and whisk the yogurt until smooth.
2. 2
   boil · ~10 min

   Parboil the vegetables.

   1.Bring a saucepan of water to a boil and add the potato cubes and carrot dices.

   2.After 3 minutes, add cauliflower florets, bell pepper, and green peas.

   3.Boil for another 3-4 minutes until vegetables are just fork-tender. Drain and set aside.
3. 3
   saute · ~15 min

   Sauté the aromatics and build the base.

   1.Heat ghee in a heavy bottom pan over medium heat.

   2.Add finely chopped onions and sauté until they turn deep golden brown, about 7-8 minutes.

   3.Add ginger paste and garlic paste. Sauté for 1 minute until the raw smell disappears.

   4.Add the tomato puree and cook until the ghee separates from the mixture, about 5-6 minutes.
4. 4
   saute · ~5 min

   Bloom the spices and incorporate the mawa.

   1.Lower the heat and add turmeric powder, red chili powder, coriander powder, and cumin powder.

   2.Sauté the spices for 30 seconds until fragrant, then add the slit green chilies.

   3.Add the crumbled mawa to the pan. Stir continuously for 2-3 minutes until it melts and blends into the masala completely.

   TIPKeep the heat low when adding mawa; high heat can make the mawa seize up or burn.
5. 5
   simmer · ~15 min

   Finish the gravy with yogurt and cashew paste.

   1.Take the pan off the heat and let it cool for 1 minute. Stir in the whisked yogurt vigorously to prevent curdling.

   2.Place the pan back on low heat. Add the cashew paste and 1 cup of water. Stir well.

   3.Add salt and the parboiled vegetables. Bring the gravy to a gentle simmer.

   4.Cover and cook on low heat for 10 minutes, stirring occasionally, until the gravy thickens and coats the vegetables.

   TIPAlways remove the pan from heat before adding yogurt, and ensure it is at room temperature to prevent splitting.
6. 6
   garnish · ~2 min

   Finish with kasuri methi and garam masala.

   1.Crush the kasuri methi between your palms and sprinkle it over the korma.

   2.Sprinkle garam masala on top and stir gently to combine.

   3.Simmer for 2 more minutes, then turn off the heat.
7. 7
   garnish

   Garnish with fresh coriander and serve hot.

   Transfer the Mawa Korma to a serving bowl. Garnish generously with chopped coriander leaves. Serve hot with naan, roti, or steamed rice.

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