Creamy Indian Vegetable Korma with Cashew Sauce
Indulge in this rich and creamy Indian Vegetable Korma, a flavorful dish featuring a medley of fresh vegetables simmered in aromatic spices and a luscious cashew-based sauce. This delightful recipe combines the textures of sautéed onions, crisp green beans, and tender cauliflower, all enveloped in a nutty and buttery blend enriched with saffron and spices. It is not only a comforting main course but also gluten-free if you ensure that the stock and spices are certified gluten-free. Perfect for family dinners or entertaining guests, this korma is sure to impress and satisfy your cravings for Indian cuisine. Serves 4 and can be paired with naan or rice for a complete meal.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Raw cashew nuts
85 g (soaked in boiling water)
Boiling water
175 ml (for soaking cashews)
Saffron threads
1 pinch (pounded)
Hot milk
2 tablespoons (for soaking saffron)
Cauliflower
1 small (cut into 1 cm florets)
Green beans
115 g (cut into 2.5 cm lengths)
Carrots
115 g (cut into 2.5 cm sticks)
Olive oil
4 tablespoons (for sautéing)
Onion
1 large (finely chopped)
Fresh ginger paste
2 teaspoons (or bottled crushed ginger)
Garlic clove
1 (crushed or bottled)
Fresh green chilies
2 (chopped)
Ground coriander
2 teaspoons
Ground turmeric
1/2 teaspoon
Warm water
6 tablespoons
Vegetable stock
400 ml
Salt
1/2 teaspoon
New potatoes
250 g (boiled and halved)
Cream
2 tablespoons
Ghee or butter
2 teaspoons (for finishing)
Garam masala
1 teaspoon
Grated nutmeg
1/4 teaspoon
Instructions
1
Begin by soaking the raw cashew nuts in a heatproof bowl with boiling water for 20 minutes, allowing them to soften.
2
In a separate small bowl, soak the pounded saffron threads in hot milk for added aroma and rich color.
3
Blanch the vegetables by placing them in a pot of boiling water. Blanch the cauliflower and green beans for 3 minutes, while the carrot sticks should be blanched for 4 minutes. Drain the vegetables and immediately plunge them into cold water to stop the cooking process.
4
In a heavy-based saucepan, heat olive oil over medium heat. Add the finely chopped onion, crushed garlic, fresh ginger paste, and chopped green chilies. Sauté for 5-6 minutes, stirring frequently, until the onion becomes soft and translucent.
5
Stir in the ground coriander and turmeric, cooking for an additional minute to release their flavors.
6
Add 3 tablespoons of warm water and stir well. Cook for 2-3 minutes, then add the remaining 3 tablespoons of warm water. Cook, stirring frequently, for another 2-3 minutes until the oil separates from the spice mixture.
7
Pour in the vegetable stock, saffron-milk mixture, and salt. Bring the concoction to a boil.
8
Drain the blanched vegetables and add them along with the halved boiled potatoes to the saucepan. Bring back to a boil, then reduce the heat and let simmer for 2-3 minutes.
9
Meanwhile, transfer the soaked cashews along with their soaking water to a food processor. Blend until smooth, achieving a creamy consistency.
10
Incorporate the cashew blend into the vegetable mixture, followed by the stirring in of cream. Keep the heat on low.
11
In a small saucepan, melt ghee or butter over low heat. Add garam masala and grated nutmeg to the melted ghee, allowing it to sizzle gently for 20-25 seconds to create a fragrant base.
12
Fold the spiced ghee or butter into the korma mixture, ensuring everything is well combined.
13
Remove from heat and serve hot, garnished with fresh coriander if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Indian Vegetable Korma with Cashew Sauce?
It is a rich and creamy dish featuring a medley of fresh vegetables simmered in aromatic spices and a luscious cashew-based sauce.
Is this recipe gluten-free?
Yes, it is gluten-free as long as you ensure the vegetable stock and spices used are certified gluten-free.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
How long should I soak the raw cashew nuts?
The raw cashew nuts should be soaked in boiling water for 20 minutes to soften them.
How is the saffron prepared for this korma?
Pound the saffron threads and soak them in hot milk to release their aroma and rich color.
Which vegetables need to be blanched for this recipe?
The cauliflower florets, green beans, and carrot sticks all require blanching before being added to the sauce.
How long do I blanch the cauliflower and green beans?
Blanch the cauliflower and green beans in boiling water for 3 minutes.
What is the blanching time for the carrots?
Carrot sticks should be blanched for 4 minutes.
Why should I plunge the vegetables into cold water after blanching?
Plunging them into cold water immediately stops the cooking process, ensuring they remain crisp and tender.
What aromatics are used in the base of the sauce?
The base uses finely chopped onion, crushed garlic, fresh ginger paste, and chopped green chilies.
How long should I sauté the onions?
Sauté the onion mixture for 5-6 minutes until it becomes soft and translucent.
What spices are added to the sautéed onions?
Ground coriander and ground turmeric are added and cooked for one minute to release their flavors.
Why is warm water added to the spice mixture?
Warm water is added in two stages and cooked until the oil separates from the spice mixture, which enhances the flavor profile.
What liquids are used to build the sauce?
The sauce is built using vegetable stock and the saffron-milk mixture.
When are the potatoes added to the dish?
The boiled and halved potatoes are added along with the blanched vegetables once the stock and saffron-milk mixture come to a boil.
How do I make the cashew blend?
Transfer the soaked cashews and their soaking water to a food processor and blend until a smooth, creamy consistency is achieved.
At what point is the cream added?
The cream is stirred in after the cashew blend has been incorporated into the vegetable mixture, while keeping the heat on low.
What is the purpose of the ghee or butter at the end?
Ghee or butter is melted with garam masala and nutmeg to create a fragrant base that is folded into the korma for a final layer of flavor.
How long should the garam masala and nutmeg sizzle?
Allow the spices to sizzle in the melted ghee or butter for 20-25 seconds.
What should I serve with this korma?
This dish is best paired with naan bread or rice for a complete and satisfying meal.
Can I use bottled ginger or garlic?
Yes, you can use bottled crushed ginger and bottled crushed garlic as substitutes for fresh ingredients.
How much vegetable stock is needed?
The recipe calls for 400 ml of vegetable stock.
What type of pan is best for this recipe?
A heavy-based saucepan is recommended to ensure even heating while sautéing and simmering.
How many green chilies are included?
The recipe uses 2 chopped fresh green chilies.
Is there any salt in this recipe?
Yes, 1/2 teaspoon of salt is added along with the vegetable stock and saffron milk.
How much garam masala should I use?
Use 1 teaspoon of garam masala for the final spiced ghee mixture.
What kind of potatoes are used?
The recipe specifies 250 g of new potatoes, which should be boiled and halved.
Is nutmeg used in Indian Vegetable Korma?
Yes, 1/4 teaspoon of grated nutmeg is added to the finishing spiced ghee for extra depth.
What is the suggested garnish?
You can garnish the finished dish with fresh coriander if desired.
What is the texture of the cashew sauce?
The cashew sauce is nutty, buttery, and blended until smooth to create a creamy texture.