Photograph of the finished Vegetable korma

India · Cà ri rau củ sốt hạt điều dừa Korma

Vegetable korma

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carrot Carrot 2
  • Photograph of Long beans Long beans 7.1 oz
  • Photograph of White cauliflower White cauliflower 8.5 oz
  • Photograph of Potato Potato 8.5 oz
  • Photograph of Cashews Cashews 3.5 oz
  • Photograph of Shredded coconut Shredded coconut 4.2 oz
  • Photograph of Poppy seeds Poppy seeds 0.7 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.2 oz
  • Photograph of Cardamom Cardamom 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak cashews and poppy seeds in hot water for 15 minutes, then blend them with grated coconut to make a smooth white sauce.
  2. 2 Blanch diced vegetables in salt water for 5 minutes, then remove and rinse with cold water to preserve their color.
  3. 3 Sauté crushed cardamom pods in oil for 30 seconds, then add white sauce and fry for 8 minutes over low heat.
  4. 4 Lower the heat and whisk in the yogurt spoonful by spoonful; the korma should not boil vigorously because the nut sauce will separate the oil.
  5. 5 Add the vegetables and cook for 8 minutes, then season with salt — the dish should be off-white, not turmeric yellow.

With an appliance

  • Oven 45 min

    Replace step 5: Place the vegetables and cashew yogurt sauce in a covered bowl and bake on the middle rack of the oven at 150 degrees for 10 minutes; the low heat will keep the sauce simmering, prevent oil separation, and maintain its off-white color.

Start cooking