Vegetable Korma
Ingredients
- 30 gghee (for cooking)
- 2 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 200 gCarrot (in 1cm cubes)
- 200 gPotato (in 1cm cubes)
- 300 gCauliflower (in small florets)
- 100 gGreen peas (fresh or frozen)
- 50 gRoasted salted cashews (ground into paste)
- 400 mlCoconut milk (well shaken)
- 100 gyogurt Indian (whisked)
- 4 pccardamom (whole)
- 1 pcCinnamon stick (whole)
- 3 pcClove (whole)
- 1 tspTurmeric powder
- 1 tspCumin ground
- 1 tspgaram masala
- 1 pinchGray sea salt
- 20 gFresh ginger (grated)
Method
A smooth, velvety sauce that perfectly coats the vegetables. The warm scent of cardamom and cinnamon blends with the sweetness of coconut, while the ghee beads on the surface.
- 1
Blend the roasted cashews with a little coconut milk until smooth and thick. This paste will act as a binder for the sauce.
- 2
Heat the ghee in a sauté pan. Add the cardamom, cinnamon, and cloves. When the spices are fragrant, add the sliced onions, minced garlic, and grated fresh ginger.
- 3
Add the diced carrots, potatoes, and cauliflower florets. Sprinkle with turmeric and cumin. Stir well to coat each piece with fat and spices.
- 4
Deglaze with the remaining coconut milk. Stir in the cashew paste. Let simmer over low heat until the vegetables are tender and the sauce coats the back of a spoon.
- 5
Off the heat, stir in the Indian yogurt and garam masala. Add the peas at this point to keep their bright green color.
Frequently asked questions
How do you get this dish right?
- Never boil the sauce after adding the yogurt, as it might curdle.
- The cashew paste is the secret to the creaminess; do not replace it with flour.
How long does this dish keep?
Keeps for 3 days in the refrigerator. When reheating, add a splash of water to loosen the sauce as it will have thickened.
