Veg Korma
Veg Korma is a creamy curry made by simmering mixed vegetables in a spiced yogurt and coconut milk base.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Carrot (peeled and diced) | 2 | Count |
| Potato (peeled and diced) | 2 | Count |
| Green Beans (trimmed and cut into 1 inch pieces) | 100 | Grams |
| Cauliflower (cut into small florets) | 1 | Head |
| Green Peas (fresh or frozen) | 100 | Grams |
| Onion (finely chopped) | 1 | Count |
| Tomato (pureed) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Yogurt (whole milk based, whisked) | 200 | Milliliters |
| Coconut Milk (canned) | 200 | Milliliters |
| Cashew Nuts (soaked and blended into a paste) | 50 | Grams |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 2 | Tbsp |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pan over medium heat and sauté the chopped onions until golden brown.
- Add minced garlic and grated ginger, sauté for another minute.
- Stir in the pureed tomatoes and cook until the oil separates from the mixture.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
- Mix in the diced carrots, potatoes, green beans, cauliflower, and green peas. Stir well to coat the vegetables with the spices.
- Add the whisked yogurt and coconut milk, stirring continuously to prevent curdling.
- Cover and simmer on low heat for 15-20 minutes, or until the vegetables are tender.
- Stir in the cashew nut paste and garam masala. Cook for another 5 minutes.
- Garnish with chopped coriander leaves before serving.
Prep
- Soak cashew nuts in warm water for 30 minutes before blending into a paste.
Kitchen equipment
BlenderLarge Pan