Vegetable Korma Recipe

Vegetables are partially cooked and then simmered in a cream based sauce to tender

Ingredients

Prepare Vegetables

1. Potatoes medium: Peeled cut in ¼" thick half slices

2. Cauliflower florets: ½ Cup florets are cut in half

3. Frozen peas: ½ Cup thawed

Prepare Cream base

4. Almonds: 1 cup

5. Cashews: 1 Cup

6. Dahi Yogurt: 1 Cup

7. Milk: 1 Cup

8. Green cardamoms: seeds from 6 pods cracked open

9. White pepper ground: 2 teaspoons

10. Salt: to taste

11. Saffron: 4 Strands

Curry

12. Canola oil: ¼ Cup

13. Garlic: 4 Cloves, peeled crushed

14. Ginger: ½" Peeled finely chopped

15. Cinnamon powder: ¼ teaspoon

16. Nutmeg powder: Pinch

Method

Step 1: Prepare Vegetables

1. Bring water to a boil. Add potatoes and cauliflower. Cover bring to a boil. Cook 3 minutes. The potatoes and cauliflower will be half cooked. Drain water

2. Add thawed peas. Wait 5 minutes. We don't to boil peas. We just want to get them warm

3. Drain out water.

Step 2: Prepare Cream base

1. Bring water to a boil. Add almonds. Bring back to a boil. Boil for one minute. Drain water and remove skins form the almonds

2. Put almonds, cashews, cardamom seeds, white pepper, salt, saffron, Dahi and milk in an electric blender. Blend to fine paste. It should be very smooth. 

Step 3: Curry

1. Heat oil in heavy bottom pan.

2. Add ginger and garlic. Sauté about one minute

3. Add cinnamon and nutmeg. Stir

4. Add cream base. Bring to a boil. Simmer for 5 to 7 minutes

5. Add vegetables. If too sauce is too thick add some water. Simmer till vegetables are tender.