Fresh vegetable cooked with creamy cashew sauce.

Soak cashews in warm water for 15 minutes. Drain and blend them into a smooth paste with a little water. Set aside.

Prepare the Cashew Paste

In a large pan, heat cooking oil over medium heat. Add cumin seeds and let them splutter. Then add the chopped onions and sauté until golden brown.

Sauté the Vegetables

Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes. Add turmeric powder and salt, and mix well.

Add Ginger-Garlic and Spices

Add the mixed vegetables to the pan. Stir well to combine. Pour in the water and cover the pan. Cook the vegetables until they are tender, about 10 minutes.

Cook the Mixed Vegetables

Once the vegetables are cooked, lower the heat and add the cashew paste and cream. Stir well to incorporate everything.

Combine Cashew Paste and Cream

Sprinkle garam masala over the korma, stir gently, and cook for an additional 5 minutes. Adjust salt if needed.

Finish with Garam Masala

Remove from heat and serve hot with naan or rice.

navaratan korma

Recipe information

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