Vegetable Korma

Name: Vegetable Korma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp vegetable oil; 0.333 cup mixed unsalted nuts; 1 medium onion; 0.5 tsp garlic paste; 0.5 tsp ginger paste; 1 cup tomato sauce; 1 tsp cayenne pepper; 0.5 tsp ground turmeric; 2 tsp ground coriander; 1 tsp garam masala; 1 cup water; 0.25 cup raisins; 0.5 cup chopped carrot; 0.5 cup chopped green bell pepper; 0.5 cup chopped green beans; 0.5 cup green peas; 1 cup potato; 1 cup fat-free cottage cheese; 0.5 cup 1% low-fat milk; 0.25 tsp salt

Mixed nuts, coriander and raisins come together in this South Asian korma, fragrant with ginger and cayenne and simmered on the stove.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: medium

1
Heat 15 mL (1 tbsp) oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside.
2
Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.
1 min
3
Pour in water, and mix in raisins, carrots, green bell pepper, green beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
20 min
4
Add crumbled pressed cottage cheese with the vegetables. Stir-in milk, bring to a boil, and continue cooking 2 to 3 minutes. Season with 1 mL (¼ tsp) of salt.
3 min