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Creamy Vegetable Korma

Aromatic and full flavoured vegetable Korma in a rich and creamy sauce
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: indian dish, vegetable curry, vegetable korma
Servings: 4

Ingredients

  • 1 large onion
  • 2 green chillies
  • 1 tsp ginger/garlic paste
  • 10 cashews soaked in warm water
  • 1 roma tomato skin removed and blended
  • 1 tbsp butter ghee
  • 2 cups cauliflower florets
  • 2 medium potatoes chopped into small cubes
  • 3 medium carrots chopped into small cubes
  • 2 cups baby spinach chopped
  • 1 cup water
  • 3-4 tbsp fresh cream

Spices

  • 1-2 tsp kashmiri chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/4 tsp ground soomph/fennel
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cardamom/elachie

Instructions

  • Soak the cashew nuts in warm water for about 10 minutes. Add the potatoes and carrots to a pot and cover with water. Boil until potatoes and carrots are tender. Be careful not to over cook the potatoes or it will turn mushy. Add the cauliflower and boil for another 5 minutes or until tender
  • Add the chopped onion, ginger/garlic paste, chillies and cashew nuts to a blender and blend into a smooth paste
  • Heat the butter ghee or oil and add the paste. Cook for at least 2 minutes on low heat. Be careful not to let it burn
  • Add the spices, turmeric, chilli powder, cardamom, fennel, cinnamon, garam masala. Mix well and cook for 3-4 minutes. Add a little bit of water to prevent it from burning
  • Add the tomato and cook for a minute
  • Add the steamed veggies and water and simmer for 5 minutes or until veggies are tender but not mushy. You can add more water if you prefer more sauce. Add the spinach and cook just until wilted
  • Mix in the cream. Serve hot with naan bread or rice

Notes

  1. If you do not have kashmiri chilli powder you can use any chilli powder or masala if you prefer
  2. The amount of chilli powder can be adjusted according to your preference
  3.  Fresh cream can be substituted with coconut milk/cream or yogurt
  4. You can use whatever veggies you prefer, green beans and peas work well too. You can also add some chicken or paneer to the dish
  5. My large onion amounted to a cup of chopped onion. The onion seems a lot but this dish needs the extra onion