Vegetable Korma Recipe: Tips for Making Vegetable Korma

• 1-inch piece fresh ginger, peeled and chopped
• 3–4 cloves garlic, roughly chopped
• 1 teaspoon poppy seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon ground cardamom
• 1–2 fresh hot green chilies, stemmed and thinly sliced
• ½ cup fresh cilantro, tender stems and leaves finely chopped
• 2 tablespoons ghee or peanut oil
• 1 medium onion, diced
• 1 bay leaf
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• ¼ teaspoon Kashmiri red chili powder, or cayenne
• 4–5 large tomatoes, roughly chopped
• ¼ cup plain yogurt, heavy cream, or full-fat coconut milk (or coconut cream)
• 2 large carrots, sliced on the bias into coins
• 2 medium potatoes or 1 small sweet potato, medium diced
• 1 cup green beans, ends trimmed and halved
• Salt to taste

1. 1

   Soak the cashews in very hot water for 30 minutes. Drain well and add the nuts to the bowl of a food processor or high-speed blender.

2. 2

   To the cashews, add the ginger, garlic, poppy seeds, cumin, cardamom, chopped green chilies, cilantro, and a ½ cup of water and purée until a smooth paste forms.
   

3. 3

   Heat the ghee in a large pot or Dutch oven over medium heat. Add the onions and bay leaf, and fry until the onions are translucent and beginning to brown. Add the turmeric and garam masala to the fried onions, and stir to combine. Add the tomatoes and their juices, and stir well. Cook until the tomatoes have broken down, about 5 minutes, then add the cashew-spice mixture and season with salt.

4. 4

   Continue to cook, occasionally stirring, until the paste has thickened slightly, 5–7 more minutes.

5. 5

   Reduce the heat to low, and add the yogurt or cream. Stir well to combine.

6. 6

   Add the carrots, potatoes, and green beans to the gravy, followed by a ½ cup of water as needed. Stir to incorporate. Bring it to a boil, then reduce the heat and cover. Cook until the potatoes are tender, about 12–15 minutes.

7. 7

   Taste and adjust the seasoning as needed.

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