Vegetarian Korma Recipe: A Flavourful, Creamy & Healthy Indian Dish

Vegetarian Korma is a classic Indian dish that combines the rich flavours of spices with the creaminess of yogurt or coconut milk. This dish is perfect for vegetarians or anyone who wants to enjoy a flavorful and hearty meal that is also healthy and filling. The creamy sauce of the korma is made with yogurt or coconut milk and a blend of aromatic spices, which include cumin, coriander, cardamom, and cinnamon, among others. These ingredients work together to create a sauce that is both flavorful and rich, making it a great dish for special occasions or everyday dinners.

Ingredients:

For the Paste:

• 1/2 cup cashews, soaked in hot water for 15 minutes
• 1 medium onion, roughly chopped
• 3 cloves garlic, peeled
• 1-inch ginger, peeled
• 2 green chillies (optional)

For the Curry:

• 2 tablespoons oil or ghee
• 2 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 2 medium carrots, diced
• 1 bell pepper, chopped
• 1 medium potato, cubed
• 1 cup cauliflower florets
• 1 cup green peas
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (optional)
• Salt to taste
• 1 cup plain yogurt or coconut milk
• 1/4 cup heavy cream
• 1/2 cup water
• Fresh cilantro for garnish
• 2 tablespoons butter (optional)

Instructions:

1. Blend the soaked cashews, onion, garlic, ginger, and green chillies into a smooth paste, adding water if needed.
2. Heat oil or ghee in a large pan over medium heat. Add cardamom pods, cinnamon sticks, and bay leaf. Cook until fragrant, about 30 seconds.
3. Add the cashew paste and cook for 5-7 minutes, stirring frequently, until it turns light golden and oil starts to separate.
4. Add all the vegetables except peas. Cook for 5 minutes, stirring occasionally.
5. Add all ground spices and salt. Cook for 2 minutes until fragrant.
6. Whisk yogurt or coconut milk with 1/2 cup water. Add to the pan, stirring continuously to prevent curdling.
7. Cover and simmer for 15-20 minutes until vegetables are tender, stirring occasionally.
8. Add peas and cream. Simmer for 5 minutes until heated through.
9. Finish with butter (if using) and garam masala. Adjust seasoning to taste.
10. Garnish with fresh cilantro and serve hot.

Tips:

• For extra richness, use both yogurt and coconut milk
• Soak cashews in hot water for easier blending
• Add vegetables in order of cooking time needed
• Adjust liquid for desired consistency

Serving Suggestions:

• Serve with naan bread or basmati rice
• Accompany with raita
• Garnish with additional cashews

Storage:

• Keeps in refrigerator for up to 3 days
• Reheat gently, adding water or cream if needed
• Not suitable for freezing if made with dairy

This mild and creamy curry is perfect for introducing people to Indian cuisine. The combination of vegetables and rich cashew sauce creates a satisfying meal that's both nutritious and delicious.

Note: For a vegan version, use coconut milk instead of yogurt and omit the cream and butter.