Creamy Vegetable Korma
A mild and creamy Indian curry packed with mixed vegetables and cashews.
Details
Ingredients
- 2 tbsp ghee or oil
- 1 onion, diced
- 1 tbsp ginger-garlic paste
- 2 cups mixed vegetables (carrots, peas, potatoes, cauliflower)
- 1/2 cup cashew nuts, soaked and blended into paste
- 1 cup heavy cream or coconut milk
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp ground coriander
- Salt to taste
- Cilantro, for garnish
Instructions
- 1
Heat ghee in a pot. Sauté onion until golden.
- 2
Add ginger-garlic paste and cook for 1 minute.
- 3
Stir in turmeric, coriander, and garam masala.
- 4
Add mixed vegetables and a splash of water. Cover and cook until veggies are tender (15 mins).
- 5
Stir in cashew paste and cream. Simmer gently for 5 minutes.
- 6
Season with salt.
- 7
Garnish with cilantro and serve with naan or rice.
About This Recipe
Hailing from the royal kitchens of the Mughal Empire, korma stands apart in the diverse tapestry of Indian cuisine. Unlike the fiery curries often associated with the subcontinent, korma is celebrated for its exquisite mildness, creamy texture, and delicate balance of aromatic spices. This Creamy Vegetable Korma exemplifies that elegance, transforming humble garden vegetables into a luxurious feast. The secret lies in the meticulous preparation: a foundational sofrito of gently caramelized onions and a potent ginger-garlic paste establishes depth, while the ground cashews, blended into a silky paste, are crucial. This cashew paste, along with a generous swirl of heavy cream or rich coconut milk, creates the dish's signature body and luscious mouthfeel. Key spices like turmeric, garam masala, and ground coriander contribute warmth and fragrance without overwhelming the palate. The slow simmering allows the vegetables to tenderize beautifully, absorbing the complex flavors of the sauce. This korma is not just a meal; it's an experience in refined Indian cooking, perfect for a comforting weeknight or an impressive dinner party. Serve it warm with fluffy basmati rice, soft naan bread, or alongside a cooling cucumber raita for a complete and utterly satisfying culinary journey.
Tips & Tricks
- • To achieve the deepest flavor, ensure you cook the diced onions until they are deeply golden brown and almost caramelized, before adding the ginger-garlic paste. This slow caramelization process builds a crucial sweet and savory base for the korma.
- • For an extra layer of richness and protein, consider adding a block of paneer (Indian cottage cheese), cut into cubes, during the last 10 minutes of simmering. Alternatively, toasted slivered almonds can replace half of the cashews for a slightly different nutty profile.
- • This korma tastes even better the next day as the flavors meld and deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop over low heat, adding a splash of water or milk if the sauce has thickened too much.
- • Serve this comforting Vegetable Korma with warm garlic naan or plain paratha to scoop up every drop of the rich sauce. A side of cooling raita (yogurt with cucumber and mint) and a simple lemon wedge for a touch of acidity will beautifully balance the richness of the curry.
Nutrition Facts
Per serving (approximate)