Hyderabadi Vegetable Korma

1. 1
   prep

   Soak cashews and prep vegetables.

   1.Soak 15 cashews in warm water for 15 minutes. Drain and blend to a smooth paste with 2 tablespoons of water.

   2.Wash and cut cauliflower into medium florets, peel and cube carrot and potato, trim and cut green beans into 1-inch pieces, cube bell pepper.

   3.Whisk yogurt in a bowl until smooth and set aside.
2. 2
   saute · ~5 min

   Sauté the vegetables.

   1.Heat 1 tablespoon oil in the heavy-bottomed pan over medium heat.

   2.Add cauliflower, carrot, beans, peas, potato, and bell pepper. Sauté for 4-5 minutes until lightly golden.

   3.Remove vegetables and set aside on a plate.

   TIPDon't overcook the vegetables now — they will finish cooking in the gravy.
3. 3
   temper · ~9 min

   Make the tempering with whole spices.

   1.Heat the remaining 1 tablespoon oil plus 1 teaspoon ghee in the same pan over medium heat.

   2.Add bay leaf, crushed cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.

   3.Add sliced onions and cook until deep golden brown, about 7-8 minutes.

   TIPCaramelizing the onions deeply is key to the korma's rich color. Stir frequently to prevent burning.
4. 4
   saute · ~8 min

   Build the aromatic base with ginger-garlic and tomatoes.

   1.Add ginger-garlic paste and slit green chilies to the caramelized onions. Sauté for 1 minute until raw aroma disappears.

   2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and mushy, about 5 minutes.

   3.Stir in the cashew paste and cook for 2 more minutes, stirring continuously.
5. 5
   simmer · ~18 min

   Simmer the korma with vegetables and yogurt.

   1.Lower the heat to the lowest setting. Add the whisked yogurt slowly, stirring constantly to prevent curdling.

   2.Add the sautéed vegetables back to the pan. Pour in 0.75 cup water and stir gently to combine.

   3.Cover and simmer on low heat for 15-18 minutes until vegetables are tender and the gravy thickens. Stir occasionally.

   TIPAlways keep the heat low after adding yogurt — high heat will split the gravy.
6. 6
   garnish · ~5 min

   Finish with garam masala and fresh herbs.

   1.Once the vegetables are cooked and the gravy has thickened, sprinkle garam masala over the top.

   2.Gently mix and turn off the heat. Let it rest covered for 5 minutes.

   3.Garnish with chopped coriander leaves and mint leaves. Serve hot.

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