Easy Veg Korma Recipe

Ingredients

• 200 g Green Beans (trimmed and cut into 1‑inch pieces)
• 2 medium Carrots (peeled and cubed)
• 150 g Cauliflower (cut into small florets, stems discarded)
• 80 g Green Peas (fresh or frozen)
• 3 tbsp Unsalted Butter (divided: 2 tbsp for veg fry, 1 tbsp for gravy)
• 3 tbsp Vegetable Oil (for shallow frying and gravy)
• 1.5 tsp Salt (divided: ½ tsp for veg fry, 1 tsp for gravy)
• 3 large Onions (thinly sliced)
• 30 g Cashews (12‑15 whole pieces, lightly fried)
• 100 g Plain Yogurt (full‑fat, not overly sour)
• 3 cup Water (divided for paste and gravy)
• 2 medium Tomatoes (blended into puree)
• 1 piece Bay Leaf (whole)
• 1 small piece Mace (Javitri) (optional, for aroma)
• 1 small pod Green Cardamom (cracked)
• 1 pod Large Cardamom (cracked)
• 2 whole Cloves
• 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (for color, not heat)
• 0.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 100 g Paneer (cubed, optional)
• 1 tsp Kasuri Methi (crushed)
• 0.5 tsp Garam Masala Powder
• 2 tbsp Fresh Cream (heavy cream)

Instructions

1. Prepare Vegetables

   Wash, trim and cut green beans, carrots, cauliflower florets and peas into bite‑size cubes (about 1‑inch).

   Time: PT10M

2. Shallow Fry Vegetables

   Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium‑high heat. Add the cut vegetables, sprinkle ½ tsp salt, and stir‑fry for 4‑5 minutes until they are lightly colored but still firm.

   Time: PT5M

   Temperature: Medium-High

3. Set Aside Fried Veg

   Transfer the shallow‑fried vegetables to a plate and set aside.

   Time: PT1M

4. Slice Onions

   Thinly slice the three large onions (as thin as possible).

   Time: PT5M

5. Fry Onions to Golden Brown

   In the same skillet add 1 tbsp oil (use the leftover oil from veg fry). Heat over medium‑high and add the sliced onions. Fry, stirring occasionally, until they turn light golden brown, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium-High

6. Fry Cashews

   Add the 30 g cashews to the pan with the onions, keep the flame low and fry for 2 minutes until lightly toasted.

   Time: PT2M

   Temperature: Low

7. Blend Onion‑Cashew‑Yogurt Paste

   Transfer the fried onions, cashews, 100 g plain yogurt and 1 cup water to a blender. Blend until a smooth, fine paste forms.

   Time: PT2M

8. Prepare Tomato Puree

   Blend the two medium tomatoes into a smooth puree.

   Time: PT2M

9. Bloom Whole Spices

   In the skillet (cleaned if needed) add 1 tbsp oil, then add bay leaf, mace piece, green and large cardamom pods, and cloves. Fry for 30 seconds on medium heat.

   Time: PT1M

   Temperature: Medium

10. Sauté Aromatics and Dry Spices

    Add 1 tsp butter and 1 tsp ginger‑garlic paste. Stir for 1 minute, then add turmeric, Kashmiri red chili, coriander and cumin powders. Fry for another 30 seconds, keeping the flame low.

    Time: PT2M

    Temperature: Low

11. Cook Tomato Puree

    Stir in the tomato puree, increase heat to medium‑high and cook, stirring occasionally, until the oil separates from the masala (about 5 minutes).

    Time: PT5M

    Temperature: Medium-High

12. Add Onion‑Cashew‑Yogurt Paste

    Pour the blended paste into the tomato gravy, mix well and bring to a gentle boil.

    Time: PT5M

    Temperature: Medium

13. Combine Fried Vegetables

    Add the shallow‑fried vegetables to the boiling gravy, stir, and simmer for 5 minutes on medium‑high.

    Time: PT5M

    Temperature: Medium-High

14. Adjust Consistency

    If the gravy is too thick, add ½ cup water (or more as needed) and continue to simmer for 3 minutes until desired consistency is reached.

    Time: PT3M

    Temperature: Medium

15. Finish with Paneer and Herbs

    Stir in cubed paneer, 1 tsp kasuri methi, ½ tsp garam masala and 2 tbsp fresh cream. Cook on low heat for 3 minutes, allowing flavors to meld.

    Time: PT3M

    Temperature: Low

16. Serve

    Transfer the hot vegetable korma to a serving bowl. Garnish with a drizzle of cream or chopped cilantro if desired. Serve with steamed rice, roti or paratha.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g