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Veg Korma Recipe

Name: AMAYA Real Indian Foods Veg Korma Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium potato, peeled and cut into 1-inch cubes; 2 medium carrot, peeled and cut into 1/2-inch coins; 2 cups cauliflower florets; 1 cup green peas (fresh or frozen); 1 cup green beans, trimmed and cut into 1-inch pieces; 3 tbs vegetable oil (or ghee); 2 whole bay leaves; 1 stick cinnamon stick; 4 pods green cardamom pods; 4 whole cloves; 1 large onion, finely chopped; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, minced; 1 whole green chili, slit (optional); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp red chili powder (adjust); 1 tsp garam masala; 1.5 tsp salt; 3 tbs raw cashews; 1 cup warm water (for soaking); 1 medium tomato, finely chopped (or 1/2 cup canned crushed); 1 cup plain yogurt (whisked, room temperature); 1 cup heavy cream or coconut milk; 2 tbs fresh cilantro, chopped; 1 tsp lemon juice; 1 tsp kasuri methi (dried fenugreek leaves), crushed (optional)

Inspired by AMAYA Real Indian Food

Time1h

Serves4

Make Veg Korma Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

2 medium potato, peeled and cut into 1-inch cubes

2 medium carrot, peeled and cut into 1/2-inch coins

2 cups Cauliflower florets

1 cup green peas (fresh or frozen)

1 cup green beans, trimmed and cut into 1-inch pieces

Korma Sauce Base

3 tbs vegetable oil (or ghee)

2 whole bay leaves

1 stick cinnamon stick

4 pods green cardamom pods

4 whole cloves

1 large Onion, finely chopped

3 cloves Garlic cloves, minced

1 tbs fresh ginger, minced

1 whole green chili, slit (optional)

Spice Mix

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp turmeric

1 tsp red chili powder (adjust)

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

Cashew-Cream (Korma Thickener)

3 tbs raw cashews

1 cup warm water (for soaking)

Tomato & Dairy

1 medium tomato, finely chopped (or 1/2 cup canned crushed)

1 cup plain yogurt (whisked, room temperature)

1 cup heavy cream or coconut milk

Finishing

2 tbs Fresh cilantro, chopped

1 tsp ReaLemon lemon juice

1 tsp kasuri methi (dried fenugreek leaves), crushed (optional)

Method

Prepare Vegetables & Cashew Cream

Soak cashews

Place raw cashews in a small bowl and cover with 1 cup warm water. Let soak for 20–30 minutes until soft. Reserve soaking water.

Prep vegetables

While cashews soak, peel and cube potatoes, slice carrots, break cauliflower into florets, trim and cut green beans, and measure peas. Keep all vegetables roughly similar in size for even cooking.

Cook Vegetables

In a large pot of boiling salted water, blanch potatoes and carrots for 4 minutes, add cauliflower and green beans and blanch an additional 2–3 minutes until vegetables are tender-crisp. Add peas for the last 1 minute if frozen. Drain and set aside. (Alternatively, steam vegetables until just tender.)

Make Korma Base

Heat 3 tbs oil or ghee in a wide heavy-bottomed pan over medium heat. Add bay leaves, cinnamon stick, cardamom pods and cloves. Fry for 30–45 seconds until fragrant, taking care not to burn the spices.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the onion is soft and lightly golden.

Stir in minced garlic, ginger and slit green chili. Sauté for 1–2 minutes until raw aroma dissipates.

Add the chopped tomato and cook 3–4 minutes until it softens and begins to break down.

Add ground coriander, ground cumin, turmeric, red chili powder and 1 tsp salt. Cook spices with the onion–tomato mixture for 1–2 minutes, stirring, to bloom the spices.

Drain the soaked cashews, reserving about 1/2 cup of the soaking water. Transfer cashews to a blender with 1/2 cup of the reserved soaking water (or plain water if needed) and blend to a smooth paste (cashew cream). If needed, add extra water 1 tbs at a time to reach a smooth, pourable consistency.

Reduce heat to low and whisk the whisked yogurt until smooth. Temper the yogurt by adding 2–3 tbs of the hot onion-tomato mixture into the yogurt, whisking constantly, then stir the tempered yogurt back into the pan. Cook on low for 2 minutes, stirring, to incorporate.

Stir in the cashew cream and 3/4 cup of the heavy cream (or coconut milk) into the pan. Mix thoroughly and simmer gently on low heat for 3–4 minutes to thicken slightly. If the sauce looks too thick, add up to 1/4 cup water or reserved cashew soaking water to reach desired consistency.

Combine Vegetables with Korma

Gently add the blanched vegetables and peas into the simmering korma sauce. Stir carefully to coat vegetables without breaking them. If needed, add another 1/4 cup cream or water to loosen the sauce so it coats evenly.

Cover and simmer on low for 5–7 minutes so the vegetables absorb the flavors. Taste and adjust salt and spice (add remaining 1/2 tsp salt if needed and a pinch more chili powder if you want heat).

Finish & Serve

Sprinkle 1 tsp garam masala and crushed kasuri methi over the curry, stir gently. Remove whole spices (bay leaf, cinnamon stick) if desired.

Stir in lemon juice and chopped cilantro and the remaining 1/4 cup cream if you prefer a richer finish. Heat off and let rest 2 minutes.

Serve hot with steamed basmati rice, jeera rice, naan or roti. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or cream.