![]() ![]() One of the easiest restaurant worthy Indian curries on table with a minimum of effort! Taste and adjust the seasonings like salt and that’s it. I like to add in a little red chili flakes to give it a mild kick, but it’s totally up to you. Then add in the veggies that cook faster like peas and green beans, along with the cream and honey and cook the korma till all the veggies are cooked to perfection. That’s the base of the korma.Ĭheck out our collection of favorite Cauliflower Recipes!Īdd in the chopped chunks of veggies like cauliflower, potatoes and carrots along with a cup and a half of water and cook for 10 minutes. I love to cook it for a longer time, as this really develops the curry flavors, as all the onion and tomatoes get to cook along with all the flavors. Add in the above korma paste and cook it for 15-20 minutes, stirring occasionally. Heat ghee in a curry pot (you can use oil in its absence, but ghee lends great flavor to korma). If hard pressed for time, you can microwave them in water for a minute and have the same result.īlend the cashews along with garlic, ginger, chopped onion, tomatoes, and spices like turmeric, Kashmiri red chili powder, coriander powder, garam masala powder, cumin and salt in a blender. Soak the cashews in water for 30 minutes to an hour so they make a smooth paste. You will see exact measurements and amounts in the recipe card below, we will quickly go through the recipe here. Then you make it creamy with cream or coconut milk. All you are doing is blending a korma sauce in your blender, cooking the sauce a bit, and then adding the veggies and cooking them with a few other flavor enhancers. For korma paste – Cashews, onion, tomatoes, ginger, garlic, turmeric, Kashmiri red chili powder (use paprika in its absence), coriander powder, garam masala powder and cumin powder.Vegetables – Today I used cauliflower, potatoes, peas, carrots and green beans.Many times, it is garnished with more nuts and dried fruits to make it more lavish and rich. Sometimes, usually in Southern India, the cream or yogurt is replaced by the creaminess of coconut milk. Vegetable korma is a fine example of an aristocratic masterpiece where common vegetables like cauliflower, green beans, peas and carrots are cooked to perfection in a creamy sauce made with ground paste with nuts, onion and tomatoes with a few earthy spices. Korma is a dish where meat or veggies are braised in velvety, spiced sauces enhanced with ground nuts like almonds or cashews, cream and butter.Ĭheck out our collection of favorite Curry Recipes!Įnd result? Kormas are rich and they are also mild, yet finger licking delicious. They brought many cooking techniques and dishes from their native land and then incorporated Indian ingredients. The Moghuls, who ruled the Indian subcontinent from the 16 th to 19 th century, were originally from Turkish Persia. Korma is believed to have originated in the lavish Moghul cuisine. It’s one of the most popular Indian dishes, where meat or vegetables are braised in cream or yogurt along with some usual common Indian spices. Chances are you already know what korma is if you frequent Indian restaurants. ![]()
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