Prep 20 mins
Cook 40 mins
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.
- 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
- 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.
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.