Vegetable Korma

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

RATING

4.6/5(128)

TASTE SCORE

9/10

A gently spiced mixed vegetable curry with a rich, silky gravy made from onion, yogurt, coconut, and cashews. It feels festive yet familiar, and pairs beautifully with roti, naan, or a small bowl of rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

222 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prep the vegetables and soak the cashews.
1.Cube the potato and carrot, cut the beans, and break the cauliflower into small florets.
2.Keep the green peas ready.
3.Soak the cashews in warm water for 15 minutes.
TIPKeep the vegetable pieces close in size so they cook evenly and look neat in the korma.
boil · ~8 min
Cook the vegetables until just tender.
1.Bring water to a boil in a pot.
2.Add potato, carrot, beans, peas, and cauliflower.
3.Cook for 6 to 8 minutes until the vegetables are just tender but still hold their shape.
4.Drain well and set aside.
TIPDo not overcook the vegetables or they will turn mushy when simmered in the gravy.
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.When fragrant, add onion and cook until light golden.
4.Add ginger, garlic, and green chili, then cook for 1 minute.
5.Add tomato and cook until soft.
TIPUse medium heat here so the whole spices bloom without burning.
mix · ~3 min
Blend the korma paste.
Cool the onion mixture slightly, then blend it with soaked cashews and desiccated coconut to a smooth paste. Add a small splash of water if needed to help it move.
saute · ~4 min
Cook the paste with the spices.
1.Return the same pan to low heat.
2.Add the ground paste and cook for 2 to 3 minutes, stirring often.
3.Add coriander powder, turmeric powder, red chili powder, garam masala, and salt.
4.Cook until the mixture smells rich and looks glossy.
TIPStir often once the paste goes in, because nut-based gravies catch at the bottom quickly.
mix · ~2 min
Add the yogurt gently.
Lower the heat and add the whisked yogurt a little at a time, stirring well after each addition so the gravy stays smooth and does not split.
simmer · ~8 min
Simmer the korma.
Add water and bring the gravy to a gentle simmer. Add the cooked vegetables and simmer for 6 to 8 minutes until the gravy thickens slightly and coats the vegetables well.
garnish
Garnish with cilantro.
serve
Serve hot with roti, naan, or rice.

PRO TIPS

What to keep in mind.

7 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 finish cooking in the gravy without breaking apart.
2
Let the onion-tomato mixture cool slightly before blending so the cashew-coconut paste turns smoother and safer to puree.
3
If the yogurt is very cold, bring it closer to room temperature first to reduce the chance of curdling.
4
Cook the blended paste until it looks glossy and the raw onion smell disappears; this gives the korma its rich finish.
5
Keep the final simmer gentle, not a rolling boil, so the yogurt-based gravy stays silky.
6
If the korma thickens on standing, loosen it with a splash of hot water before serving.
7
This gravy tastes even better after 30 minutes of resting, when the whole spices and coconut mellow into the sauce.