Vegetable Korma

🛒 Ingredients

• Vegetable Oil 30 g · 265 kcal
• Onion 150 g · 60 kcal
• Ginger-Garlic Paste 30 g · 40 kcal
• Mixed Vegetables (e.g., potato, carrot, peas, green beans, cauliflower) 600 g · 306 kcal
• Cashews (raw, unsalted) 50 g · 280 kcal
• Full-Fat Plain Yogurt 150 g · 90 kcal
• Coconut Milk (full-fat) 100 g · 170 kcal
• Water 200 g · 0 kcal
• Whole Spices (cardamom pods, cinnamon stick, cloves, bay leaf) 5 g · 15 kcal
• Ground Spices (coriander powder, cumin powder, turmeric powder, garam masala) 5 g · 15 kcal

👨‍🍳 Instructions

1. Soak cashews in hot water for 15-20 minutes, then drain and blend into a smooth paste with a little fresh water; set aside.
2. Heat oil in a large pot or Dutch oven over medium heat. Add whole spices and sauté until fragrant, about 30 seconds.
3. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in ginger-garlic paste and cook for another minute until fragrant.
4. Stir in ground spices (coriander, cumin, turmeric, garam masala) and cook for 30 seconds, stirring constantly to prevent burning.
5. Add mixed vegetables, water, salt, and sugar. Bring to a simmer, then cover and cook for 15-20 minutes, or until vegetables are tender.
6. Stir in the cashew paste, yogurt, and coconut milk. Simmer for another 5-7 minutes, stirring occasionally, until the sauce thickens and flavors meld.
7. Garnish with fresh cilantro and serve hot with naan bread, roti, or steamed basmati rice.