This was a pleasant korma, very much like my usual korma recipe, which I like because its predominant flavors are cardamom and a mild nutty. I probably won't make this again, just because I like my usual recipe a little better and they are so similar, but I certainly recommend giving this one a try if you're looking for a good korma.
I was pretty worried during the cooking process. First of all, the color was horrendous - pea green. Taste was awful, like . . . vegetation of some sort. At the end had to improvise to get the brownish color of the veg korma's loved by my husband. Used 2 small potatoes, frozen mixed vegetables (about 2 cups). Added 1 large tomato, blended into a puree. Added 1/2 teaspoon turmeric and 1 teaspoon garam masala. When adding the onion puree fry for a good couple minutes, it will help get rid off the "earthy" taste. For the same reason, simmer this for at least 15-20 minutes. Had to add about a cup of water (not 1/3 cup) and it simmered down to the correct consistency. Didn't have yogurt so added about a 1/2 cup of heavy cream which I stirred in at the end. Thankful it turned out in the end. Taste was pretty good (my husband liked it) but I'm only giving it 3 stars because of the changes I had to make.
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.
This is good -my so LOVED it- but it did require a little doctoring for my taste. I added about 1/4 tsp tamarind, a squeeze of lemon and about a TBSP of Agave nectar. Also, I turned the heat off before I added the yogurt but it still separated a little -which doesn't change the taste - just makes it ugly. I read that you can put cornstarch in the yogurt and it won't separate. I'll try that next time. Thanks for the recipe!
WOW. As far as korma sauce goes, this was IT. Three major modifications I used: 1) chicken instead of vegetables, 2) one can coconut milk instead of yogurt, 3) and added 1.5 Tbsp of sugar which totally made it like my korma from my favorite Indian restaurants. I also used a mix of almonds and pine nuts and didn't add any water. I let it simmer for a while which made the sauce so thick and flavorful. My guests and I were blown away! Definite keeper.
I did not like this. Correction: I did not like this that much. Maybe it could be because I used canned vegetables. To improve the taste, I used a bit more of cumin powder, a added a bit of turmeric powder, a little bit parsley flakes, and a little curry powder. After the addition of all of the above, it tasted good. I would not risk making this again, atleast not using this recipes. Sorry.
This is a hit! I served this to the 23 women in our family on a Girls Only beach weekend and everyone loved it. I used a big assortment of vegetables: mushrooms, red, green and yellow bell peppers, broccoli, red potatoes, carrots, zucchini yellow squash, aparagus. I also used ghee. I do agree that it needs some salt.
Made this tonight using potatoes, cauliflower, green beans, peas, and zucchini. I used a small piece of cubanelle pepper for the paste and probably wouldn't do that again since the taste didn't really mesh. I parboiled the potatoes and cauliflower, but still had to fry them for quite a while to get them even close to soft - added 1/2 cup of water in two additions through the frying. I also added 3/4 tsp salt. Will make this again and try different veggies as well. Thanks!
This came out very well....thanks