Vegetable korma

Name: Vegetable korma
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 ml/½ tsp sugar; 120 ml/4 fl oz/½ cup double (heavy) cream; 2.5 ml/½ tsp chilli powder; 5 ml/1 tsp salt, or to taste; Plain Boiled Rice, to serve; 60 ml/4 tbsp sunflower oil or light olive oil; 2 medium onions, finely chopped; 50 g/2 oz blanched almonds, soaked in 150 ml/5 fl oz/⅔ cup boiling water for 20 minutes; 60 ml/4 tbsp sunflower oil or light olive oil; 15 ml/1 tbsp ground coriander; 1.25 ml/¼ tsp ground turmeric; 2 green chillies, deseeded; 10 ml/2 tsp ginger purée; 115 g/4 oz fine green beans, cut into 5cm/2in pieces; 115 g/4 oz carrots, cut into batons; 375 g/13 oz cauliflower, divided into 1cm/½ in florets; 50 g/2 oz blanched almonds, soaked in 150 ml/5 fl oz/⅔ cup boiling water for 20 minutes; 375 g/13 oz potatoes, boiled in their jackets and cooled

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Korma-style cooking was originally used only for meat and poultry dishes, but it proved so popular that vegetarian and fish recipes were created later. Hard to resist, this colourful vegetarian dish, Subziyon Ka Korma, is a combination of vegetables coated in almond sauce, spiced with coriander.

Ingredients

115 g/4 oz fine green beans, cut into 5cm/2in pieces
375 g/13 <

Asia
India
Main course
Vegan
Gluten-free

Method

Blanch all of the vegetables separately: the beans for 3 minutes, the cauliflower for 3 minutes and the carrots for 5 minutes.
Plunge them immediately into cold water to stop the cooking. Cut the cooked potatoes into 2.5cm/1in cubes.</