Indian Vegetable Korma

Time

Prep 20 min · Cook 30 min · 50 min total

Difficulty

medium

1. 1

   Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes. Seperately, soak the pounded saffron in the hot milk.

   20 min
2. 2

   Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.

3. 3

   Using a heavy based saucepan- heat the oil over a medium heat. Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.

   6 min
4. 4

   Add the coriander and turmeric and cook for one minute. Add 3 tablespoons warm water and cook for another 2-3 minutes.

   3 min
5. 5

   Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.

   3 min
6. 6

   Add the stock, saffron and milk mixture and salt. Bring to the boil. Drain the vegetables.

7. 7

   Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.

   3 min
8. 8

   Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.

9. 9

   Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.

10. 10

    Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.

    0 min
11. 11

    Fold the spiced ghee or butter into the korma mixture. Remove from heat and serve.

Notes and swaps

Allergens

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