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Ingredients
Korma Paste
- 1 Large Onion chopped
- 2 Green Chillies slit
- 1 1/2 inch Ginger chopped
- 4 cloves Garlic chopped
- 25-30 Cashew Nuts
Korma Vegetables
- 1 cup Potato diced
- 1 cup Carrot diced
- 3/4 cup Green Peas fresh or frozen
- 1 cup Cauliflower Florets
- 3/4 cup French Beans cut into 1 1/2 inch pieces
- 3 cups Water
Korma Gravy
- 2 tablespoon ghee
- 1/2 teaspoon turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 2 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon powder
- 5 tbsp tomato purée
- 4 tablespoon heavy cream
- Fresh coriander for garnish
Instructions
- In a pan, add 1 tbsp butter & 1 tbsp oil. Then add the korma paste ingredients (onion, ginger, garlic, green chillies, cashews) & fry on medium flame for 2-3 minutes. Remove from heat & set aside to cool. Grind to a thick paste adding water as needed.
- In a medium sized pot, bring 3 cups of water to a boil & add 1/2 tsp salt. First add potatoes. After 2 minutes, add the carrots. After 1 minute add cauliflower, beans & green peas. Boil everything for 2 minutes. Drain the vegetables and save the drained vegetable water for the gravy later.
- Heat 2 tablespoon ghee in a large skillet or pan. Add 1 inch Cinnamon stick, 2 green Cardamons, 1 bay leaf.
- After 5-10 seconds, add the prepared korma paste, turmeric powder, coriander powder, cumin powder & Kashmiri red chilli powder. Fry nicely for 2-3 minutes on low flame & then add tomato purée. Cook on medium flame, stirring for 3-4 minutes or until the ghee separates.
- Add the boiled vegetables & mix. Then add the drained water from the boiled vegetables & if required add more water to get medium-consistency gravy (gravy should not be very thick nor very thin).
- Add garam masala, cinnamon powder & salt to taste. Cover the pot & cook on medium flame for 3-4 minutes.
- Take off heat & stir in the cream. Garnish with the chopped coriander & serve hot with steamed rice or parathas.
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