Vegetable Khorma

Name: Vegetable Khorma
Cuisine: Indian
Ingredients: 2 oz/57 g cashews; ¼ cup/18 g desiccated coconut; 3 tbsp/25 g chickpea flour; 1 cup/240 mL Bulgarian yogurt or similar yogurt; 1 cup/240 mL Bulgarian yogurt or similar yogurt; 1 tbsp/6 g sweet paprika; 1 tbsp/9 g blue poppy seeds; 1 oz/28 g Fresno chiles, seeded; 1 tbsp/9 g sliced garlic; 2 oz/57 g ghee; 12 oz/340 g sliced onions; 8 oz/227 g cherry tomatoes, halved; Salt, as needed; 8 oz/227 g green beans, halved; 1 oz/28 g ghee; 8 oz/227 g large-dice red peppers; 8 oz/227 g carrots, peeled, cut into obliques; 1 cauliflower head (1½ to 2 lb/680 to 907 g), cut into bite-size florets; 1 cauliflower head (1½ to 2 lb/680 to 907 g), cut into bite-size florets; 1 cup/48 g coarsely cut cilantro, with stems; 1 lb 8 oz/680 g large-dice red potatoes

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Khorma, occasionally spelled korma, curma, qorma, or kurmais, is an Indian meat or vegetable stew. Made with ground nuts, seeds, and dairy and/or coconut milk, a khorma is commonly creamy and mild. Bold and hot spices are generally avoided or used only in small amounts.

Ingredients

Spice Paste

12 oz/340 g sliced onions
2 oz/57

Asia
India
Stew
Gluten-free
Vegetarian

Method

For the spice paste, sweat the onions in the ghee over moderate heat until very tender and slightly caramelized, about 10 minutes.
Add the garlic, chiles, poppy seeds, and paprika and continue to sweat gently until aromatic. Combine with the yogurt, chickpea flour, coconut, cashews, and cilantro in a blender and purée to a fine paste, adding water as needed to