Vegetable Korma Recipe
Indian · Main course · 45 min total
A rich and creamy North Indian curry made with mixed vegetables and a fragrant cashew-almond sauce, perfect for a comforting weeknight dinner.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 green chili, slit (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 cup mixed vegetables (potatoes, carrots, peas, green beans), diced
- 1/2 cup plain yogurt, whisked
- 1/4 cup cashew nuts
- 2 tablespoons almonds
- 1/2 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Soak cashews and almonds in warm water for 15 minutes. Drain and blend to a smooth paste with a little water.
- Heat ghee in a large pan over medium heat. Add onion and sauté until golden, about 5-7 minutes.
- Add ginger-garlic paste and green chili; cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, and garam masala. Cook for 30 seconds.
- Add mixed vegetables and salt. Sauté for 2 minutes.
- Reduce heat to low. Add yogurt slowly, stirring constantly to prevent curdling.
- Add nut paste and 1/2 cup water. Cover and simmer for 15-20 minutes until vegetables are tender.
- Stir in cream or coconut milk. Simmer for 2 minutes. Adjust seasoning.
- Garnish with cilantro and serve hot with rice or naan.
Tips
- For a vegan version, use coconut oil and coconut milk, and skip yogurt or use a plant-based yogurt.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Add a pinch of sugar or a squeeze of lemon to balance flavors if needed.
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