Vegetable Korma | Dinner
Korma has many variations, depending on the region, restaurant, and other
factors. This version uses onions and cashews to make the sauce and does not
need the extra step of blanching the vegetables. The white sauce is more
traditional than the usual orange sauce that might be used in most restaurants
3 teaspoons safflower or other neutral oil, divided
Seeds from 2 to 3 cardamom pods (1/4 teaspoon seeds)
2 bay leaves
2 1/2 cups chopped red or white onion
1 (2-inch) knob of ginger, chopped
5 cloves garlic, chopped
1/2 cup raw cashews
2 1/2 cups water, divided
1 teaspoon ground coriander
1/2 teaspoon Garam Masala (here)
1/4 to 1/2 teaspoon cayenne
5 cups chopped vegetables (cauliflower, potato, carrot, green beans, pressed tofu, peas, zucchini, red
bell pepper, corn, edamame, broccoli, or eggplant)
3/4 to 1 1/4 teaspoon salt
1/4 teaspoon raw sugar
3 to 4 tablespoons golden raisins or other dried fruit, divided
3 tablespoons chopped pistachio or cashews or almond slivers, divided
1. Heat 2 teaspoons of oil in a large skillet over medium heat. Once the oil is hot,
add the cardamom seeds, cloves, and bay leaves. Cook until fragrant, about 1
minute. Add the onion, ginger, and garlic and cook for 2 minutes. Add the
cashews, then stir in 1 cup of water and bring to a rolling boil, about 5 minutes.
Cook until the cashews are slightly tender, about 2 minutes. Cool the mixture
slightly, then transfer to a blender and blend to a smooth paste. Set aside.
2. In a large skillet, add the remaining 1 teaspoon oil and heat over medium heat.
Add the ground coriander, garam masala, and cayenne and cook for a few
seconds until fragrant. Stir in the onion-cashew mixture and cook until the
mixture thickens and starts to leave the edges, 10 to 12 minutes.
3. Add the vegetables and 1 1/2 to 2 cups of water to cover most of the
vegetables. Add salt and sugar. Mix well, cover, and cook over medium heat for
15 minutes. Taste and adjust the salt, sweetness, and spices, if needed. Add 3
tablespoons of raisins and 2 tablespoons of the nuts. Cover and continue to cook
until the vegetables are tender, 10 minutes. Serve garnished with the remaining
raisins, if desired and the chopped nuts.