Recipe by Aariq Skought
A creamy vegetarian Indian dish. This is also great with lamb if you don't need it to be vegetarian. Adapted from The Classic 1000 Indian Recipes.
Top Review by gretchenbrice
I love Korma from our local Indian restaurant and this came very close to that flavor. The recipe is very easy to prepare and the result is creamy and delicious. I followed the recipe exactly and was quite pleased.
- 1 onion, chopped
- 1 inch ginger, peeled
- 5 garlic cloves
- 2 green chilies (seranno)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cardamom
- 3 tablespoons oil or 3 tablespoons ghee
- assorted vegetables, such as bell pepper, asparagus, mushrooms, zucchini, potato
- 1 cup plain yogurt
- 1⁄3 cup water
- 1⁄8 cup cashew nuts
- 1⁄8 cup pine nuts (optional. you can use all cashews)
- 2 tablespoons chopped fresh cilantro
Directions See How It's Made
- Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
- Add the ground spices and mix.
- Chop half the nuts to a fine paste with a food processor, set aside.
- Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
- Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
- Add nuts, nut paste, and other veggies as cooking times dictate.
- Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
- Garnish with cilantro and serve over rice.