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