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Vegetable Korma
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Vegetable Korma

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$0.00
Serves:
2-3
Cooking Time:
45 minutes
Cuisine:
Indian
Special Diets:
Gluten Free, options for Vegan and Nut Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 500 grams mixed vegetables of your choice, cubed (potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas)
  • 1 tablespoon Spice Zen Korma spice blend (adjust to taste)
  • 2 medium onions pureed
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 3 tablespoon yoghurt whipped (or dairy-free yoghurt for lactose-free or vegan)
  • 2 tablespoon cashew paste (optional pepita/ poppy seed paste or omit for nut-free)
  • ½ cup water (adjust for desired consistency)
  • 3 tablespoon ghee (clarified butter), (optional oil for lactose-free or vegan)
  • 4-5 strands of saffron (optional)
  • ¼ teaspoon Garam Masala to garnish (optional)
  • Fresh coriander chopped to garnish
  • Toasted almonds chopped to garnish (omit for nut-free)
  • ¾ teaspoon Salt (adjust to taste)

 

 

  1. Heat a heavy base pan over medium heat with ghee/ oil. Add the pureed onion and sauté till they are golden, add ginger and garlic paste and sauté for 3-4 minutes. Add Spice Zen Korma spice blend and sauté.
  2. Reduce the heat to low and stir in the whipped yoghurt slowly in batches. Add cashew paste (omit for nut-free), saffron to the sauce and stir it for another 3-4 minutes.
  3. Add the vegetables to the sauce and stir it to cover the vegetables with the sauce. Add water and salt and cover the pan and cook the vegetables on a low heat for 10 minutes or till they are cooked.
  4. Adjust the water for the desired consistency and simmer the curry on a low heat for another 3-4 minutes till ghee or oil rises to the top and gives a beautiful colour to the sauce.
  5. Garnish with Garam Masala, chopped coriander and toasted almonds (omit for nut-free). Serve hot with roti, naan or rice.

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  • 500 grams mixed vegetables of your choice, cubed (potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas)
  • 1 tablespoon Spice Zen Korma spice blend (adjust to taste)
  • 2 medium onions pureed
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 3 tablespoon yoghurt whipped (or dairy-free yoghurt for lactose-free or vegan)
  • 2 tablespoon cashew paste (optional pepita/ poppy seed paste or omit for nut-free)
  • ½ cup water (adjust for desired consistency)
  • 3 tablespoon ghee (clarified butter), (optional oil for lactose-free or vegan)
  • 4-5 strands of saffron (optional)
  • ¼ teaspoon Garam Masala to garnish (optional)
  • Fresh coriander chopped to garnish
  • Toasted almonds chopped to garnish (omit for nut-free)
  • ¾ teaspoon Salt (adjust to taste)

 

 

  1. Heat a heavy base pan over medium heat with ghee/ oil. Add the pureed onion and sauté till they are golden, add ginger and garlic paste and sauté for 3-4 minutes. Add Spice Zen Korma spice blend and sauté.
  2. Reduce the heat to low and stir in the whipped yoghurt slowly in batches. Add cashew paste (omit for nut-free), saffron to the sauce and stir it for another 3-4 minutes.
  3. Add the vegetables to the sauce and stir it to cover the vegetables with the sauce. Add water and salt and cover the pan and cook the vegetables on a low heat for 10 minutes or till they are cooked.
  4. Adjust the water for the desired consistency and simmer the curry on a low heat for another 3-4 minutes till ghee or oil rises to the top and gives a beautiful colour to the sauce.
  5. Garnish with Garam Masala, chopped coriander and toasted almonds (omit for nut-free). Serve hot with roti, naan or rice.
Mail me to send Recipes: info@spicezen.com.au

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