Mix Vegetable Korma
Vegetable Korma dish is full of various vegetables tossed into a creamy delicious sauce, that comes together easily than we think. Anytime, I am not sure what to cook but I want something creamy and filling, we end up making this dish.
It has the same base that we use for lot of north Indian style cooking made with by sautéing onions, ginger, garlic and tomatoes. Is there any better combination of base that transforms to so many dishes?
I often make extra base sauce and freeze it into different container. It makes weeknight dinners a breeze to cook with. Yes, you would always find a base sauce in my freezer, incase if you ever decide to break in my house.
Ad, you would also often find these vegetables in my refrigerator. Sometimes, I make a drier version without cashews or cream. I will make it into a thali meal by adding some dal so its not so dry into eating it.
Korma has this rich sauce base, which often includes cashews, or sometimes almonds too, cream, and lot of times, because nuts are expensive back there in my country we would often substitute it with watermelon seeds (the white seeds inside black outer) and white poppy seeds. Did you know that, white poppy seeds also make a very creamy gravy?
You can read more about Korma and its roots in this link on wikipedia- Korma – Wikipedia
Watermelon seeds are good for people with allergy issues. I have tried making this with
You can add some more vegetables like zucchini, broccoli, or green beans, mushrooms and paneer to it. Its very versatile. I have shared in the recipe use of heavy cream to make it more luxurious, but you can easily opt it. Cashews would still provide ample creaminess. Altogether, to make it vegan use non-dairy creamer or coconut milk.
When I am feeling fancy, we would eat it with naan, but it is equally delicious with any paranthas or even with rice. Keep it saucier to go with rice. Do not forget to garnish it with lots of cilantro and I also had some pomegranate at home, so to add some pop of color, I added it too. If you plan on adding them, please add them at the very end only to the portion you plan to be eating.
Try out this easy and delicious creamy dreamy mix vegetables Korma dish.
Mix Vegetable Korma
Ingredients
Cashew sauce
- ½ cup cashews soaked in water
- 1 onion chopped
- 2 cloves garlic
- 1 – inch piece ginger
- 1 green chili
- 2 tomatoes chopped
Vegetable Korma
- 3 tbsp oil divided
- 1 tsp cumin seeds
- 1 onion
- ½ cup colorful bell peppers
- ½ cup cauliflower
- 1 carrot
- 2 potatoes
- 1/3 cup peas
- 1/2 cup corn kernels
- 2 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp kasuri methi
- 3 tbsp heavy cream or coconut milk
- Cilantro to garnish
Instructions
- Soak cashews in water for 10 mins.
- Meanwhile, in pan on medium heat saute roughly chopped onions, garlic, ginger in 1 tbsp oil. Once the onions turn translucent, add the tomatoes too. Saute the mix for 2 more minutes and drain the water from the cashews and add them into the tomato mix. Stir and turn off the stove.
- Once the mixture cools down, blend it into a smooth paste in a blender. Leave it aside.
- In the same pan, or a new one on medium heat, add remaining 2 tbsp oil. Once the oil warms up, add the cumin seeds.
- As soon as they splutter, add roughly chopped onions, saute for few seconds and add all the vegetables one by one – bell peppers, potatoes, carrots, cauliflower, peas, corn. Saute everything for few minutes until it turns slightly soft. Once the vegetables are almost cooked, add the blended sauce. Stir and add the spices. Stir everything and add some water to make it saucier. I added about ½ cup water.
- Once it has good consistency. At this stage you can add the heavy cream or non-dairy cream. Mix everything and taste it. Crush some kasuri methi in your palms and add that too.
- Garnish it with chopped cilantro and serve it with rice or naan.
Notes
XO, Devangi