- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 200 g
- 250 g
- 150 g
- 60 g
- 150 g
- 15 g
- 3 cloves
- 2 tbsp
- 2 tsp
- 1 tsp
- 1 ½ tsp
- ½ tsp
- ½ tsp
- 1 tsp
- 300 ml
- 15 g
Process
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Soak the cashews in 100 ml of the water for 15 minutes, then blend with the soaking water into a completely smooth paste.
Heat the vegetable oil in a wide heavy pan over medium heat. Add the chopped onion and cook for 6 to 8 minutes until soft and lightly golden.
Add the grated ginger and minced garlic and cook for 1 minute until fragrant, then stir in the ground coriander, ground cumin, ground turmeric and ground red chili and cook for 30 seconds.
Lower the heat and stir in the plain yogurt, one spoonful at a time, stirring constantly so it does not split. Cook for 2 minutes until the sauce is smooth.
Add the cauliflower florets, carrot rounds and potato cubes and turn them in the sauce for 2 minutes.
Pour in the remaining 200 ml water and the cashew paste, add the salt, and bring to a gentle simmer.
Cover and simmer on low for 15 minutes, stirring once or twice, until the potatoes and carrots are almost tender.
Add the green peas and garam masala, then simmer uncovered for 5 minutes until the vegetables are fully tender and the sauce has thickened enough to coat a spoon.
Taste and adjust the salt, then scatter over the chopped cilantro and serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is adding cold yogurt to a hot pan, which makes it curdle. Let the yogurt sit at room temperature for 20 minutes and stir it in off the heat, one spoonful at a time.
- The korma is ready when a knife slides into a potato cube with no resistance and the sauce coats the back of a spoon. If the sauce is too thin, simmer uncovered for 3 to 4 minutes; if too thick, loosen with a splash of water.
- A wide heavy pan rather than a deep narrow pot lets the vegetables cook evenly and the sauce reduce without steaming the cauliflower into mush.
- Blend the cashews for a full minute until absolutely smooth; any grit will stay gritty in the final sauce.
Substitutions
- cashews→blanched almonds or 2 tbsp sunflower seed paste for a nut-free version
- plain yogurt→coconut milk for a dairy-free version, added in the same way off the heat
- cauliflower→broccoli florets or green beans
- ground red chili→a pinch of cayenne pepper or omit for a mild korma
Storage & reheating
Cool the korma completely, then store it in an airtight container in the fridge for up to 3 days. It also freezes well for up to 2 months; thaw overnight in the fridge. Reheat gently on the stovetop over low heat with a splash of water, or in the microwave in 1-minute bursts, until piping hot. Do not boil hard, as the yogurt sauce can split.
FAQ
The questions we get asked most
Why did my korma sauce curdle or split?
The yogurt was added to a pan that was too hot or too cold yogurt hit the heat at once. Take the pan off the heat, let the yogurt come to room temperature, and whisk it in one spoonful at a time before returning the pan to low heat.
Can I make vegetable korma ahead of time?
Yes, it tastes even better the next day as the spices mellow. Cook it fully, cool it quickly, and refrigerate for up to 3 days. Reheat gently on low heat with a splash of water, as high heat can split the sauce.
How do I make this korma without cashews or dairy?
Replace the cashews with blanched almonds or 2 tbsp sunflower seed paste, and swap the yogurt for full-fat coconut milk. Add the coconut milk off the heat in the same gradual way so the sauce stays smooth.
How do I know when the vegetables are fully cooked?
A knife should slide into a potato cube and carrot round with no resistance, and the cauliflower should be tender but still hold its shape. If the sauce is still thin at that point, simmer uncovered for a few more minutes.
Can I use frozen mixed vegetables instead of fresh?
Yes, but add them later. Frozen cauliflower, carrots and peas are already blanched, so simmer them for only 8 to 10 minutes total, otherwise they turn soft and watery and thin out the sauce.
Why is my korma not creamy like the restaurant version?
Restaurant korma gets its richness from a smooth cashew or nut paste and enough fat. Blend the cashews until completely smooth, use full-fat yogurt, and do not skip the onion base, which thickens the sauce naturally.
Can I add protein to this vegetable korma?
Yes. Add pan-fried cubes of paneer or firm tofu in the last 5 minutes, or stir in cooked chickpeas with the peas. If you add raw meat, brown it first and simmer it until cooked through before adding the vegetables.
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