📝 About This Recipe
Transport your senses to the imperial kitchens of Northern India with this luxuriously creamy and aromatic Vegetable Korma. Unlike fiery curries, this dish is celebrated for its delicate balance of sweetness and spice, featuring a velvety sauce enriched with ground cashews, coconut milk, and a hint of saffron. It is a sophisticated celebration of seasonal vegetables, offering a mild yet deeply complex flavor profile that defines true Mughlai elegance.
🥗 Ingredients
The Aromatic Base
- 1/2 cups Raw Cashews (soaked in warm water for 15 minutes)
- 2 medium Yellow Onion (roughly chopped)
- 1 inch piece Fresh Ginger (peeled and sliced)
- 4 pieces Garlic Cloves (peeled)
- 1-2 pieces Green Chilies (slit lengthwise, seeds removed for less heat)
The Vegetables
- 1 cup Carrots (peeled and diced into 1/2 inch cubes)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 1.5 cups Cauliflower (cut into small bite-sized florets)
- 1/2 cup Green Peas (fresh or frozen)
- 1 large Yukon Gold Potato (peeled and cubed small)
Spices and Sauce
- 2 tablespoons Ghee or Neutral Oil (ghee provides a more authentic, nutty flavor)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 1/4 teaspoon Ground Turmeric (for a gentle golden hue)
- 1 tablespoon Ground Coriander
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 cup Full-fat Coconut Milk (or heavy cream for a classic dairy version)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Slivered Almonds (toasted)
👨🍳 Instructions
-
1
Drain the soaked cashews and place them in a blender with the chopped onions, ginger, and garlic. Add 2-3 tablespoons of water and blend until a perfectly smooth, pale paste forms.
-
2
Heat the ghee or oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cardamom pods and cinnamon stick, allowing them to sizzle for 30 seconds until fragrant.
-
3
Pour the onion-cashew paste into the pan. Cook over medium-low heat for 8-10 minutes, stirring frequently. The paste should lose its raw smell and turn slightly translucent, but do not let it brown; Korma is traditionally a light-colored curry.
-
4
Stir in the ground coriander, turmeric, and a pinch of salt. Toast the spices with the paste for 1 minute until the oil begins to separate slightly from the edges.
-
5
Add the cubed potatoes and carrots to the pan, stirring to coat them thoroughly in the aromatic paste.
-
6
Pour in 1 cup of water (or vegetable stock). Bring to a gentle simmer, cover the pan, and cook for 8 minutes.
-
7
Add the cauliflower florets and green beans. If the sauce looks too thick, add another 1/4 cup of water. Cover and simmer for another 6-8 minutes until all vegetables are tender but not mushy.
-
8
Lower the heat to low and stir in the green peas and the coconut milk (or cream). Stir gently to combine into a silky, uniform sauce.
-
9
Sprinkle the garam masala over the top. Let the curry simmer uncovered for 2-3 minutes to allow the flavors to meld and the sauce to reach your desired consistency.
-
10
Taste and adjust seasoning with more salt if needed. Remove the whole cinnamon stick and cardamom pods if you prefer not to serve them.
-
11
Transfer to a serving bowl and garnish generously with chopped cilantro and toasted slivered almonds.
💡 Chef's Tips
To achieve the signature silky texture, ensure your cashew paste is blended until completely smooth without any grit. If you want a richer flavor, use ghee instead of oil—it adds a distinct buttery depth essential to Mughlai cuisine. Don't overcook the vegetables; they should be tender to the bite but still hold their shape to provide texture to the dish. If the sauce becomes too thick while simmering, thin it out with a splash of warm water or extra coconut milk. For an extra touch of luxury, soak a pinch of saffron threads in two tablespoons of warm milk and stir it in at the very end.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice or Jeera (cumin) rice for a complete meal. Pair with warm, buttery Garlic Naan or Laccha Paratha to scoop up the creamy sauce. A side of cooling Cucumber Raita helps balance the rich, nutty flavors of the korma. A crisp Indian onion salad with lemon and chaat masala provides a bright contrast to the dish. Enjoy with a chilled glass of Mango Lassi or a light, crisp Sauvignon Blanc.