Vegetable Khorma Recipe

Prepare vegetables

Wash, peel and cut potatoes into 1-inch cubes, slice carrots, separate cauliflower into small florets, chop bell pepper and measure peas. Keep vegetables ready.

Par-cook firmer vegetables

In a medium pot, bring 1 cup water to a boil, add a pinch of salt and add potatoes and carrots. Cook 6–8 minutes until slightly tender but not falling apart. Drain and set aside. (Alternatively, steam them.)

Temper spices and sauté onion

Heat a wide skillet or saucepan over medium heat. Add vegetable oil and ghee. When hot, add cumin seeds and let them sizzle 10–15 seconds. Add the finely chopped onion and sauté 8–10 minutes until golden brown, stirring occasionally to prevent burning.

Add pastes & green chilies

Add ginger paste, garlic paste and slit green chilies to the onions. Cook 1–2 minutes until the raw aroma disappears.

Add dry spices

Lower heat slightly and add ground coriander, ground cumin, turmeric, red chili powder and salt. Stir and cook 30–45 seconds to bloom the spices, careful not to burn.

Make smooth cashew-yogurt paste

While onions are cooking (or beforehand), drain the soaked cashews and combine them with whisked yogurt and 1/2 cup water in a blender. Blend to a smooth, slightly thin paste (add a tablespoon more water if needed).

Temper yogurt-cashew mixture

Reduce the skillet heat to low. To prevent yogurt from curdling, take 2–3 tablespoons of the hot onion-spice mixture and whisk into the cashew-yogurt paste to gently warm it. Then pour the warmed paste into the skillet, stirring continuously. Cook on low-medium for 3–5 minutes until the sauce thickens slightly and oil begins to separate at edges.

Add vegetables

Add the par-cooked potatoes and carrots, cauliflower florets, peas and chopped bell pepper to the skillet. Gently fold to coat the vegetables with the khorma sauce.

Simmer to finish

Add up to 1/2 cup water if the mixture is too thick. Cover and simmer on low for 8–10 minutes until all vegetables are tender and flavors meld. Stir once halfway to prevent sticking. Taste and adjust salt and chili.

Finish with cream & spices

Stir in the fresh cream or coconut milk and garam masala. Cook uncovered 1–2 minutes to bring together, then remove from heat. Stir in lime or lemon juice and chopped cilantro.

Transfer Vegetable Khorma to a serving bowl, sprinkle with optional fried onions and extra cilantro. Serve hot with naan, roti, paratha or steamed rice.