Potato Korma Recipe

Easy Vegetable Korma Nora Cooks

WEBFeb 16, 2022 · Pour the cashew/coconut mixture into the pan with the tomato puree. Add the frozen peas, stir and cook for a minute. Now add …

1. Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling. (You can also boil the cashews for 5 minutes in a small pot)
2. Boil the vegetables: Add the carrots, potatoes and cauliflower to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.
3. While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.
4. Transfer the puree to a large saucepan (big enough to hold all the vegetables when they're done cooking!) with 2-3 tablespoons of olive oil, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently. Now add all the spices (garam masala, curry powder, coriander and turmeric) and stir, cooking for 2-3 minutes until fragrant.

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Vegetable Korma The Last Food Blog

WEBFeb 9, 2018 · Cook for a minute or two. Step 4: Add the green bell pepper to the pan then stir in the cashew paste to the pan. Step 5: Add the …

1. Before you start, soak the cashews in a small bowl with 5 or 6 tbsp of warm water for 30 minutes. After 30 minutes, blend the cashews in the water they were soaking in. Blend until smooth.Blanch the potatoes in salted water until almost tender.
2. Heat the oil in a large saute pan. Use a pan with a tight-fitting lid.Add the cardamom pods and cinnamon sticks, cook until the pods pop open. Reduce the heat to low heat and add the onion and a small pinch of salt. Cook the onion until it is golden brown and soft, making sure to stir often so the onion doesn't burn. At least 20 minutes if you can.
3. As soon as the onion is golden and soft add the spices. Add 1 teaspoon of cumin, 1 teaspoon of garam masala and ½ a teaspoon of turmeric then add the chopped chilli, ginger and garlic and cook for about 1 minute, until they release their fragrance.
4. Now turn down the heat to low then stir in the cashew paste, add the cauliflower and stir well.Slowly pour in the coconut milk stirring all the time then add the potatoes. Season with salt and black pepper.Stir the sauce then cover the pan with the lid and simmer for about 20 minutes. Stir occasionally so that the sauce doesn't stick to the bottom of the pan.

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