Veg Korma Recipe

Prepare and par-cook vegetables

Bring a medium pot of salted water to a gentle boil. Add diced potato and carrot and cook 4 minutes, then add cauliflower florets and green beans and cook 2–3 more minutes until vegetables are just tender but still hold shape. Add peas in the last 30 seconds. Drain and rinse under cool water to stop cooking. If using paneer, lightly pan-fry cubes in 1 teaspoon oil until golden on edges and set aside.

Heat 2 tbs oil or ghee in a wide, heavy-bottomed skillet or pan over medium heat. When hot, add bay leaf, cardamom pods, cinnamon stick and cloves. Sauté 30 seconds until fragrant.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the onion is soft and light golden. Reduce heat if browning too quickly.

Stir in minced garlic, ginger and slit green chili. Sauté 1–2 minutes until raw aroma disappears but not burning.

Lower heat to medium-low and add ground coriander, cumin, turmeric, red chili powder and 1 tsp salt. Toast the spices 30–45 seconds, stirring constantly to avoid burning, until they bloom and smell aromatic.

While onions are cooking (or ahead of time), drain soaked cashews and place in a blender with whisked yogurt, 2 tbs water and half of the fresh cream or coconut milk. Blend until completely smooth and creamy (about 30–45 seconds). If too thick, add up to 1 more tbs water to achieve a pourable paste.

Pour the cashew-yogurt paste into the pan with the spiced onion mixture. Increase heat to medium and simmer gently for 3–4 minutes, stirring, until the paste is integrated and begins to thicken slightly. If the mixture looks too thick, add up to 1/4 cup water to reach a saucy consistency.

Add the par-cooked vegetables (and paneer, if using) to the pan. Gently fold to coat with sauce. Add remaining cream (or coconut milk) and remaining 1/2 tsp salt (adjust to taste). Stir to combine.

Bring to a gentle simmer, cover partially, and cook over low heat 6–8 minutes so the vegetables finish cooking and absorb flavors. Stir once or twice to prevent sticking. If the sauce reduces too much, add 2–3 tbs water to loosen.

Turn off heat and sprinkle kasuri methi over the korma. Add garam masala and stir gently. Taste and adjust salt and acidity; add lemon or lime juice to brighten the dish if desired.

Garnish with chopped cilantro and a drizzle of cream if liked. Serve hot with naan, roti or steamed basmati rice.