Vegetable Korma: a delicious and creamy Indian curry

Vegetable Korma Recipe

Ingredients:

• For the Vegetables:

  • 1 cup cauliflower florets

  • 1 cup carrots, sliced

  • 1/2 cup green peas

  • 1/2 cup potatoes, diced

  • 1/2 cup beans, chopped

  • 1/2 cup paneer (optional)

• For the Korma Paste:

  • 1/4 cup cashew nuts

  • 1/4 cup almonds (blanched)

  • 1/4 cup grated coconut (fresh or desiccated)

  • 1-2 green chilies (adjust to taste)

  • 1-inch piece ginger

  • 3-4 garlic cloves

  • 1 tablespoon poppy seeds (optional)

  • 1 tablespoon melon seeds (optional)

• For the Korma Gravy:

  • 2 tablespoons ghee or oil

  • 1 large onion, finely sliced

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon cumin seeds

  • 1 bay leaf

  • 1 cinnamon stick

  • 2-3 green cardamom pods

  • 2-3 cloves

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon cumin powder

  • 1 cup yogurt (whisked)

  • 1/2 cup fresh cream (or coconut milk for a vegan version)

  • Salt to taste

  • Fresh coriander leaves (for garnishing)

Instructions:

1. Prepare the Korma Paste:

   • In a blender, combine the cashew nuts, almonds, grated coconut, green chilies, ginger, garlic, poppy seeds, and melon seeds (if using).

   • Add a little water and blend into a smooth paste. Set it aside.

2. Cook the Vegetables:

   • In a large pot of boiling salted water, blanch the cauliflower, carrots, peas, potatoes, and beans until they are just tender but not mushy. Drain and set aside.

   • If using paneer, cube it and lightly fry it in ghee or oil until golden. Set aside.

3. Prepare the Gravy:

   • Heat ghee or oil in a deep pan or kadai over medium heat.

   • Add cumin seeds and let them splutter.

   • Add the sliced onions and sauté until they turn golden brown (about 8-10 minutes).

   • Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

4. Add Whole Spices:

   • Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Stir for about 30 seconds until fragrant.

5. Cook the Spices:

   • Add turmeric powder, coriander powder, garam masala powder, red chili powder, and cumin powder. Stir well for 1-2 minutes, allowing the spices to cook and release their aroma.

6. Add the Korma Paste:

   • Add the prepared korma paste to the pan and cook for 5-6 minutes until the oil starts to separate from the mixture.

7. Add Yogurt and Cream:

   • Lower the heat and add the whisked yogurt to the gravy, stirring gently to combine. Cook for another 5 minutes until the yogurt is well incorporated and the gravy becomes smooth.

   • Add the fresh cream or coconut milk, and stir well. Allow the gravy to simmer for 5 more minutes to thicken and develop flavor.

8. Add the Vegetables:

   • Add the blanched vegetables and fried paneer (if using) to the gravy. Stir gently to coat them with the korma sauce.

   • Add a little water if needed to reach your desired consistency. Simmer the curry on low heat for 10-15 minutes, allowing the vegetables to absorb the flavors.

9. Final Seasoning:

   • Taste and adjust salt and spice levels if necessary.

   • Garnish with freshly chopped coriander leaves.

10. Serve:

    • Serve the Vegetable Korma hot with naan, roti, or steamed rice.

Tips:

• For a richer flavor, use coconut milk instead of cream.

• You can use a variety of vegetables like peas, potatoes, bell peppers, or zucchini depending on availability.

• Adjust the amount of green chilies to suit your spice preference.

• You can prepare the korma paste in advance and store it in the refrigerator for up to 2-3 days.

Enjoy your creamy, flavorful Vegetable Korma!