Veg Korma Recipe
Seasonal fresh vegetables cooked in a sauce of cashew nuts & saffron
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Ingredients
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Vegetables
Sauce
Method
Preparation
- 1
Soak Cashews
Soak the cashew nuts in warm water for at least 30 minutes to soften.
- 2
Prepare Saffron
In a small bowl, soak saffron strands in 2 tablespoons of warm water or milk for about 15 minutes to release flavor and color.
Cooking
- 3
Cook Vegetables
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced carrots, green beans, potatoes, cauliflower, and peas. Sauté for about 5-7 minutes until slightly tender. Remove the vegetables from the pan and set aside.
- 4
Make the Sauce
In the same pan, add the remaining tablespoon of vegetable oil. Add the chopped onion and sauté until golden brown, about 5 minutes.
- 5
- 6
Spice It Up
Stir in coriander powder, garam masala, turmeric powder, and salt. Cook for another minute.
- 7
Blend Cashews
Drain the soaked cashew nuts and blend them with 1 cup of coconut milk until smooth. Add this mixture to the pan.
- 8
Combine and Simmer
Return the cooked vegetables to the pan and add the saffron mixture. Stir well to combine, cover, and let it simmer for about 10-15 minutes on low heat until the vegetables are fully cooked and the sauce has thickened.
Serving
- 9
Serve
Serve the Veg Korma hot, garnished with fresh cilantro, alongside naan or rice.
