Vegetable Korma Recipe

   This is an easy and exotic Indian dish. It's rich, creamy, mildy spiced and extremely flavorful.

Prep time : 15 mins 

Cook time : 25 mins 

Total time : 40 mins 

Yield : 3 to 4 Servings 

Ingredients :

   For the Sauce :

• Onion - 1, peeled and halved,
• Cashews - 1/4 cup.

   For the Korma :

• Vegetable Oil - 1 1/2 tsp,
• Potatoes - 2, cubed,
• Carrots - 4, cubed,
• Tomato - 2, diced,
• Salt - 1 1/2 tsp,
• Curry Powder - 2 tsp,
• Green Peas - 1 cup,
• Capsicum - 1, chopped,
• Cream - 1 cup,
• Coriander leaves - 1 bunch, chopped,
• Turmeric powder - 1 tsp,
• Cinnamon - 1/2 tsp,
• Coriander - 1/2 tsp,
• Cardamom powder - 1/8 tsp,
• Black Pepper powder - 1/2 tsp,
• Yogurt - 3/4 cup,
• Sugar - 1 1/2 tsp,
• Green Chilli Ginger Garlic paste - 2 tsp.

Methods :

   Place the onion and cashews in the blender jar along with 1/2 cup of water. Make a fine puree.

  

   Take a pan, heat oil over medium flame. While the oil heats add puree mixture, mix until to avoid splatters. Then add green chilli ginger garlic paste, curry powder, turmeric powder, cinnamon, coriander seeds, cardamom powder, black pepper powder and salt and cook for 2-3 mins, until fragrant.

   Add the carrots, tomato, green peas, capsicum, cream, yogurt, sugar and potatoes. Stir well, cover the pan and allow to simmer on medium heat for 10 mins.

   Uncover and cook a further 5-10 mins, until the potatoes are tender. Then garnish with coriander leaves. Serve with cooked basmati rice and naan bread.