Sabzi Korma (vegetable Korma)

Sabzi Korma is a delicious and aromatic vegetable dish from North Indian cuisine. It is made with a rich and creamy gravy, packed with the goodness of assorted vegetables and a blend of flavorful spices.

Sabzi Korma (vegetable Korma)

Ingredients

  • Assorted vegetables (potatoes, carrots, peas, cauliflower) - 2 cups, chopped
  • Onion - 1, finely chopped
  • Tomato - 2, pureed
  • Yogurt - 1/2 cup
  • Cashew nuts - 1/4 cup, soaked
  • Ginger-garlic paste - 1 tablespoon
  • Green chili - 2, slit
  • Bay leaf - 1
  • Cinnamon stick - 1 inch
  • Cloves - 3
  • Cardamom pods - 2
  • Turmeric powder - 1/2 teaspoon
  • Coriander powder - 1 teaspoon
  • Garam masala - 1 teaspoon
  • Fresh cream - 2 tablespoons
  • Oil - 3 tablespoons
  • Salt - to taste
  • Fresh cilantro leaves - for garnish

Instructions

  1. In a blender, grind the soaked cashew nuts into a smooth paste.
  2. Heat oil in a pan and add the whole spices (bay leaf, cinnamon, cloves, cardamom) and sauté for a minute.
  3. Add the chopped onions and sauté until golden brown.
  4. Stir in the ginger-garlic paste and green chilies, and cook for a couple of minutes.
  5. Now, add the tomato puree and cook until the oil separates.
  6. Next, add the assorted vegetables and cook for 5 minutes.
  7. Whisk the yogurt and add it to the pan, along with the ground cashew paste.
  8. Season with turmeric, coriander powder, garam masala, and salt. Mix well.
  9. Cover and simmer until the vegetables are tender.
  10. Finish by adding fresh cream and garnish with cilantro leaves.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
5g
Fat
15g

Supplies

Pan Blender Spatula Cooking spoon

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Sabzi Korma hot with naan or steamed rice.

Tips & tricks

For a richer flavor, you can add a tablespoon of dried fenugreek leaves (kasuri methi) while simmering the korma.

Cost

$10