Veggie Korma Recipe

Prepare vegetables

Trim cauliflower and broccoli into bite-sized florets; peel and slice carrots. Rinse and set aside. Measure peas and keep refrigerated until ready.

Blanch vegetables (optional, recommended)

Bring a large pot of salted water to a boil. Add cauliflower and carrots first and blanch 2 minutes, then add broccoli and blanch 1 minute more so all are just tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside.

Make cashew cream

Drain the soaked cashews and place in a blender with 1 cup warm water. Blend until completely smooth and creamy (about 1 minute). Set aside. If using store-bought cashew cream, measure 1 cup.

Heat a large wide skillet or heavy-bottomed saucepan over medium heat. Add the oil and butter. When the butter melts and foams, add cumin seeds, crushed cardamom, cinnamon stick and bay leaf. Sauté for 30–45 seconds until fragrant.

Add the finely chopped onion and a pinch of salt. Cook over medium heat, stirring occasionally, until the onion is golden brown and softened, about 8–10 minutes. Reduce heat if onions brown too quickly.

Stir in minced garlic and grated ginger and cook 1 minute until aromatic, taking care not to burn.

Add the tomato puree and cook, stirring occasionally, 4–5 minutes to remove raw tomato flavor and reduce slightly.

Add ground coriander, ground cumin, turmeric, mild chili powder (or paprika), and 1 tsp salt. Cook spices with the tomato-onion mixture for 1–2 minutes to bloom their flavors.

Lower heat to medium-low. Stir in the beaten yogurt a few tablespoons at a time, stirring constantly so the yogurt doesn't curdle. If you prefer dairy-free, use coconut yogurt and keep temperature gentle.

Add the blended cashew cream and 1 tablespoon heavy cream (or coconut cream). Stir until the sauce becomes smooth and creamy. If the sauce is too thick, add up to 1/4 cup warm water to reach a saucy consistency.

Taste and adjust salt and chili. Add the blanched vegetables and frozen peas to the pan. Gently fold to coat vegetables with the sauce. Simmer on low, uncovered, for 5–7 minutes so vegetables finish cooking and absorb flavors. Stir occasionally to prevent sticking.

Sprinkle garam masala and crushed kasuri methi over the curry and stir gently. Cook 1 more minute.

Turn off heat. Stir in lemon juice, chopped cilantro and freshly cracked black pepper. Adjust seasoning to taste.

Discard the cinnamon stick and bay leaf if visible. Spoon the Veggie Korma into a serving dish and drizzle the remaining 1 teaspoon heavy cream if desired for a glossy finish.

Serve hot with steamed basmati rice or warm naan.