Indian Vegetable Korma

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READY IN: 50mins
SERVES: 4
YIELD: 4 serves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
  • Seperately, soak the pounded saffron in the hot milk.
  • Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.
  • Using a heavy based saucepan- heat the oil over a medium heat.
  • Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
  • Add the coriander and turmeric and cook for one minute.
  • Add 3 tablespoons warm water and cook for another 2-3 minutes.
  • Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
  • Add the stock, saffron and milk mixture and salt. Bring to the boil.
  • Drain the vegetables .
  • Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.
  • Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
  • Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.
  • Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
  • Fold the spiced ghee or butter into the korma mixture.
  • Remove from heat and serve.
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