Vegetable Korma Recipe

About this recipe

Vegetable Korma is a classic Indian dish that combines an array of vegetables simmered in a rich, creamy, and mildly spiced gravy made with yogurt, cashews, and aromatic spices. Perfect for family dinners, this dish is cherished for its comforting warmth and exquisite flavor profile.

Ingredients

• 500 G Jack'S Cauliflower Florets
• 400G Daucy Potatoes 400G
• 300G Natco Cashews, 300G
• - Jalpur Cumin Seeds
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 100G Fresh Green Chillies - 100G
• - Amul Masti Dahi
• NaN Fresh Coriander Bunch
• 400G Trs Italian Chopped Tomatoes 400G
• 1 Kg Carrots - 1kg
• 250G Fresh Green Beans - 250G
• 400 Ml Ktc Coconut Milk 400Ml
• 1 Ltr Ktc Sunflower Oil
• - Trs Ginger Paste
• NaN Trs Haldi Powder Turmeric
• 100G Trs Dhania Powder (Indori) 100G
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 100G Trs Chilli Powder 100G
• - Tata Salt
• 50G Trs Cardamom Green

Instructions

1. 1. Wash, peel, and chop the vegetables into bite-sized pieces. Prepare cauliflower florets, dice carrots, potatoes, and beans. Set aside.
2. 2. In a blender, grind cashews into a smooth paste using 2-3 tablespoons of water. Set aside.
3. 3. Heat oil in a large pan or wok over medium heat. Add cumin seeds and let them crackle. Then sauté chopped onions until golden brown.
4. 4. Add minced garlic, ginger paste, and green chilies. Cook for 2 minutes until fragrant.
5. 5. Stir in the ground turmeric, coriander powder, garam masala, and red chili powder. Cook for 1 minute to toast the spices.
6. 6. Add chopped tomatoes and cook until they soften and blend into the spices, about 5 minutes.
7. 7. Mix in the cashew paste and plain yogurt, stirring continuously to prevent curdling. Cook for 2 minutes.
8. 8. Add the chopped vegetables and 1 cup of water. Cover and simmer for 12 minutes until the vegetables are tender.
9. 9. Adjust the seasoning with salt and garnish with fresh coriander leaves. Serve hot with naan, paratha, or steamed rice.