Veg Korma Recipe

Prepare vegetables

Wash and cut cauliflower into bite-sized florets. Peel and dice potato into 1/2-inch cubes. Slice carrots into 1/4-inch rounds. Trim and cut green beans into 1-inch pieces. If using fresh peas, shell them; if frozen, keep them ready.

Par-cook vegetables

Bring a medium pot of salted water to a gentle boil. Add potatoes and carrots and cook for 4 minutes. Add cauliflower and green beans and cook for an additional 2-3 minutes until vegetables are just tender but still hold shape. Drain and set aside. (Alternatively, steam 6-8 minutes.)

Prepare aromatics

Roughly chop the onion, tomato, ginger and garlic. If using green chili, slit it lengthwise.

Soak nuts

Place cashews and blanched almonds in a small bowl with 3 tbs warm water and let soak 10 minutes to soften. If using poppy or sesame seeds, add them to the bowl to soak briefly as well.

Blend paste

Add the soaked nuts and their soaking water, 1/2 of the chopped onion, ginger, garlic, and chopped tomato to a blender. Blend to a smooth paste, adding 1-2 tbs water if needed. Set the korma paste aside.

Temper whole spices

Heat 2 tbs oil or ghee in a wide heavy-bottomed pan over medium heat. When hot, add bay leaf, cinnamon stick, green cardamom pods and cloves. Sauté 30-45 seconds until fragrant.

Cook onions

Add the remaining chopped onion to the pan. Sauté 6-8 minutes until soft and lightly golden, stirring so it doesn't burn.

Add powdered spices

Stir in turmeric, ground coriander, red chili powder and 1 tsp salt. Cook 30 seconds to bloom the spices.

Add korma paste

Add the blended nut-onion-tomato paste to the pan. Cook over medium-low heat, stirring frequently, for 4-6 minutes until the paste thickens and oil starts to separate at the edges.

Add yogurt and simmer

Lower heat to medium-low. Whisk the plain yogurt until smooth and add it gradually to the pan, stirring constantly to avoid curdling. Cook for 3-4 minutes until the mixture is well combined and slightly thickened.

Add vegetables

Gently fold in the par-cooked vegetables and peas into the korma sauce. Add 1/2 cup water (or vegetable stock) to reach desired consistency. Cover and simmer on low for 6-8 minutes so the vegetables absorb flavors and finish cooking.

Finish with cream and seasonings

Stir in the heavy cream or coconut milk, garam masala, remaining 1/2 tsp salt (adjust to taste), kasuri methi (if using) and lemon juice. Simmer 2 minutes more; do not boil vigorously after adding cream.

Check seasoning and adjust salt or lemon as needed. Sprinkle chopped cilantro on top. Serve hot with steamed basmati rice, jeera rice, or warm naan.