Vegetable Korma
This is a dish of patience and layering. By sweating the onions slowly before introducing the aromatics, you build the foundation that supports the richness of the nut paste.
Texture is everything in a korma.
Do not skip soaking the cashews; they need to be soft enough to blend into a completely smooth cream, or the sauce will be gritty.
- Heavy-bottomed Dutch oven
- High-speed blender
- Fine-mesh sieve
- Chef's knife
What goes in.
- 1/2 cupraw cashews, soaked in hot water for 30 minutes
- 3 tbspghee or neutral oil
- 2medium onions, finely diced
- 1 tbspginger-garlic paste
- 1 tspground coriander
- 1/2 tspground turmeric
- 1/2 tspground cumin
- 1/4 tspcayenne pepper
- 2 cupsmixed vegetables (cauliflower florets, carrots, peas, green beans), cut into uniform bite-sized pieces
- 1/2 cupfull-fat plain yogurt, whisked smooth
- 1/2 cupwater or light vegetable stock
- 1/2 tspgaram masala
Creating the velvety base
The hallmark of a korma is its thick, opaque sauce. Blend the soaked cashews with a splash of water until it resembles heavy cream before adding it to the pot.
The method.
Sauté the onions
Heat the ghee in the Dutch oven over medium heat. Add onions and cook for 10-12 minutes until they turn a soft, translucent amber. Do not rush this; they should be jammy, not crispy.
Aromatics
Add the ginger-garlic paste and cook for 60 seconds until the raw smell dissipates. Stir in the coriander, turmeric, cumin, and cayenne, cooking for another 30 seconds.
Vegetable base
Toss in the vegetables and stir to coat them in the spice mixture. Pour in just enough water to barely cover the base of the pot.
Simmer
Cover the pot and simmer on low heat for 10-15 minutes. Check the vegetables; they should be tender but still hold their shape.
Finish the sauce
Lower the heat to the minimum setting. Stir in the whisked yogurt and the cashew cream. Cook for 3-5 minutes, stirring constantly to prevent the yogurt from curdling.
Final seasoning
Stir in the garam masala and turn off the heat immediately. Let the dish rest for 5 minutes before serving.
Other turns to take.
Royal Korma
Add a tablespoon of rose water and a handful of toasted slivered almonds at the very end.
Paneer Korma
Replace one cup of vegetables with cubes of pan-seared paneer added in the final step.
When it doesn't go to plan.
Keep the heat low when adding the yogurt; high heat will cause the sauce to separate into solids and whey.
Cut your vegetables to the same size to ensure they cook evenly.
If the sauce thickens too much while resting, add a tablespoon of hot water to loosen it before serving.
The ones that keep coming up.
Can I use coconut milk instead of yogurt?
Yes, but the flavor profile will shift significantly. The yogurt provides a tang that balances the sweetness of the cashews; coconut milk makes it much richer and sweeter.
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