Classic Vegetable Korma

Ingredients

• 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 0.25 cup Raw cashews (soaked in warm water)
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 cup Coconut milk
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 2 tablespoons Vegetable oil or Ghee
• 2 pieces Green chilies, slit(optional)
• 0.25 cup Fresh cilantro for garnish(optional)
• 1 teaspoon Salt

Instructions

1. 1

   Blend the soaked cashews with a little water to create a smooth, thick paste and set aside.

2. 2

   Heat oil or ghee in a large pan and sauté the chopped onions until they become translucent and soft.

3. 3

   Add the ginger-garlic paste and green chilies, frying for 2 minutes until the raw aroma disappears.

4. 4

   Stir in the turmeric, coriander powder, and salt, then add the mixed vegetables and toss to coat with spices.

5. 5

   Add half a cup of water, cover the pan, and simmer on medium heat for 10-12 minutes until vegetables are tender.

6. 6

   Lower the heat and stir in the cashew paste and coconut milk, mixing thoroughly to create a creamy base.

7. 7

   Sprinkle with garam masala and let the curry simmer gently for another 5 minutes without boiling vigorously.

8. 8

   Garnish with fresh cilantro and serve hot with naan or basmati rice.