Subz Korma

Name: Subz Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 150 g cauliflower (cut into small florets); 120 g carrot (peeled and cubed); 100 g green beans (trimmed and cut into 1 inch pieces); 80 g green peas (fresh or frozen); 150 g potato (peeled and cubed); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 3 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small piece); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water (for cooking the curry); 2 tbsp cilantro (chopped)

RATING

4.6/5(125)

TASTE SCORE

9/10

A gently spiced mixed vegetable curry with a rich onion, yogurt, and cashew gravy. This North Indian favorite feels festive but is easy enough for a family meal, especially with roti, naan, or a small bowl of pulao.

PREP

20m

COOK

30m

SERVES

1 KATORI

223 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Soak the cashews and prepare the vegetables.
1.Soak the cashews in warm water for 15 minutes.
2.Cut the cauliflower, carrot, beans, and potato into small even pieces.
3.Slice the onions and chop the tomatoes, ginger, and garlic.
TIPKeep the vegetable pieces small and similar in size so they cook evenly and look neat in the gravy.
boil · ~8 min
Boil the mixed vegetables until just tender.
1.Bring 3 cups water to a boil in a pot.
2.Add cauliflower, carrot, beans, potato, and green peas.
3.Cook for 6 to 8 minutes until just tender but not mushy.
4.Drain the vegetables and keep them aside.
TIPDo not overcook the vegetables here; they will simmer again in the korma.
saute · ~10 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.
3.Once fragrant, add onions and cook until light golden.
4.Add ginger, garlic, and green chili and cook for 1 minute.
5.Add tomatoes and cook until soft.
mix · ~3 min
Blend the korma masala.
Cool the onion mixture slightly. Drain the cashews and blend them with the cooked onion mixture and a little water into a smooth paste.
saute · ~4 min
Cook the gravy paste with spices.
1.Return the same pan to low heat and add the blended paste.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook for 3 to 4 minutes, stirring often, until the paste thickens and smells rich.
TIPUse low heat once the paste is back in the pan so it does not catch at the bottom.
mix · ~2 min
Add the yogurt.
Lower the heat and stir in the whisked yogurt a little at a time, mixing well after each addition so the gravy stays smooth.
TIPMake sure the heat is low before adding yogurt to prevent curdling.
simmer · ~10 min
Simmer the vegetables in the korma gravy.
1.Add the boiled vegetables to the pan.
2.Pour in 1.5 cups water and mix gently.
3.Bring to a gentle simmer and cook for 8 to 10 minutes.
4.Finish with garam masala and stir once.
garnish
Garnish with cilantro.
serve
Serve hot with roti, naan, or pulao.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the vegetables only until just tender; they should hold their shape for the final simmer.
2
Cool the onion-tomato mixture slightly before blending so the cashew paste turns smooth and safe to blend.
3
Blend the soaked cashews very finely, or the korma gravy will taste gritty instead of silky.
4
Add the whisked yogurt on low heat, a little at a time, to keep the gravy from splitting.
5
If the gravy thickens too much after simmering, loosen it with a splash of hot water, not cold.
6
Let the korma rest for 5 to 10 minutes before serving so the whole spices and garam masala settle into the gravy.

RECIPE VARIATIONS