Vegetable Korma Recipe
Vegetables cooked in spices, herbs and light cream. Served with rice.
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Ingredients
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Korma Base
Vegetables
Spices & Aromatics
Cream & Nuts
To Serve
Method
Korma Base
- 1
Soak and make cashew paste
Place the cashew nuts in a small bowl with 1/4 cup warm water and let soak for 15 minutes. Drain, reserve the soaking water, then blend the cashews with 2-3 tbs of the reserved water (or plain water) until smooth to make a thick cashew paste. Set aside.
- 2
Prepare onions and aromatics
Heat the vegetable oil and ghee in a wide, heavy-bottomed pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods and cloves. Sizzle for 30 seconds until fragrant, then add the sliced onion. Cook, stirring occasionally, until the onion is soft and turning golden brown (8–10 minutes).
- 3
Add ginger, garlic and tomato
Add the minced garlic and ginger to the onions and sauté 1–2 minutes until aromatic. Stir in the tomato puree and cook, stirring occasionally, until the tomato reduces and the oil begins to separate from the mixture (about 6–8 minutes).
- 4
Spice the base
Lower the heat and add turmeric, coriander powder, red chili powder and about half of the salt. Stir well and cook the spices for 1 minute to bloom their flavors.
Vegetables
- 5
Par-cook starchy vegetables
While the base is cooking, bring a pot of water to a boil. Add the diced potatoes and cauliflower florets and blanch for 4–5 minutes until just beginning to become tender but not falling apart. Drain and set aside. (This speeds overall cooking and keeps vegetables from becoming mushy.)
- 6
- 7
Simmer until vegetables are tender
Add 1 cup of water to the pan (adjust as needed for desired sauce consistency). Cover and simmer over medium-low heat for 10–12 minutes, stirring once or twice, until all vegetables are tender and cooked through. If the mixture becomes too dry, add another 1/4 cup water as needed.
Cream & Nuts
- 8
Finish with cashew paste and cream
Once the vegetables are tender, reduce heat to low and stir in the prepared cashew paste until fully incorporated. Then add the light cream and yogurt (if using) and gently simmer 3–4 minutes to heat through and thicken the sauce. Taste and adjust salt.
- 9
Final seasoning
Stir in the garam masala and crumble the kasuri methi between your palms as you add it to the pan. Finish with the lemon juice and most of the chopped cilantro, reserving a little for garnish. Remove the whole spices (bay leaf and cinnamon stick) before serving, if desired.
To Serve
- 10
Cook the basmati rice
Rinse the basmati rice under cold water until water runs clear. Soak rice 15–20 minutes if time allows, then drain. In a saucepan bring 3 cups water to a boil, add 1/2 tsp salt and the drained rice. Reduce heat to low, cover and simmer 12–15 minutes until rice is tender and water is absorbed. Let rest 5 minutes, then fluff with a fork.
- 11
Plate and garnish
Spoon the Vegetable Korma over or alongside the hot basmati rice. Garnish with the remaining chopped cilantro. Serve immediately.
