Aariq Skought's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
- 2Add the ground spices and mix.
- 3Chop half the nuts to a fine paste with a food processor, set aside.
- 4Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
- 5Add 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.
- 6Add nuts, nut paste, and other veggies as cooking times dictate.
- 7Reduce 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.
- 8Garnish with cilantro and serve over rice.
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Nutritional Facts for Vegetable Korma
Serving Size: 1 (104 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 143.0
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 2.1 g
- Cholesterol 5.3 mg
- Sodium 41.2 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 1.1 g
- Sugars 3.7 g
- Protein 3.0 g
The following items or measurements are not included: