Vegetable Korma Indian Recipe

Vegetable Korma Indian Recipe

Ingredients

• recipe for : RestaurantStyle Navratan Korma
• 5 cups chopped vegetables (potatoes, cauliflower, carrots, green beans, peas, zucchini, red bell pepper, corn, broccoli or others)
• 2 teaspoons safflower or grapeseed oil
• seeds from 3 cardamom pods (1/4 teaspoon)
• 8 cloves
• 2 bay leaves
• 1 medium red or white onion, chopped (3/4 cup)
• 1 (2-inch) knob of ginger, chopped
• 7 cloves garlic, coarsely chopped
• 4 medium tomatoes, chopped (3 cups)
• 1/2 cup raw cashews
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon Garam Masala
• 1/4 to 1/2 teaspoon cayenne
• 1 1/2 cups water
• 3 to 4 tablespoons golden raisins or other dried fruit
• 2 tablespoons chopped pistachio or cashews or almond slivers 1 1/4 to 1 1/2 teaspoons salt
• 1/4 teaspoon raw sugar
• 2 tablespoons chopped cilantro, for garnish
• 2 tablespoons chopped nuts, for garnish

Method

1. Bring 4 quarts of water to a rolling boil in a large pot
2. Add the potatoes first, if using, and cook for 2 minutes.
3. Add rest of the vegetables and cook for 4 minutes.
4. Drain and set aside.
5. Heat the oil in a large skillet over medium heat
6. Add the cardamom seeds, cloves, and bay leaves, and cook until fragrant
7. Add the onion, ginger, and garlic and cook until translucent, about 6 minutes
8. Add the tomatoes and cashews and cook until tomatoes are saucy, 7 minutes
9. Stir in the turmeric, coriander, garam masala, and cayenne
10. Cool slightly then transfer to a blender
11. Add the water and blend into a smooth puree
12. Add the puree back to the skillet over medium heat
13. Add the blanched veggies, raisins, nuts, salt, and sugar
14. Cook over medium heat until the sauce comes to a good boil, 4 to 5 minutes
15. Taste and adjust the salt and spices, if needed
16. Check whether the larger veggies are done and cook a few minutes longer if needed to thicken the sauce to your preference
17. Serve garnished with cilantro and chopped nuts
18. Variations:

Add 1/4 cup chopped pineapple or pomegranate seeds with the raisins.

Fry the nuts and raisins in 1 teaspoon of oil until golden and then add them to the sauce at Step 3 with the vegetables.

Full List of Dinner Recipes
Full List of Korma Recipes