Vegetable Korma

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.

   حوالي 5 د

   ملاحظة الطاهي: Ensure the cashew paste is very smooth for a creamy korma.

2. 2

   Heat cooking oil in a large pot or Dutch oven over medium heat.

   حوالي 1 د

3. 3

   Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.

   حوالي 1 د

   ملاحظة الطاهي: Be careful not to burn the spices.

4. 4

   Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.

   حوالي 7 د

   ملاحظة الطاهي: Stir occasionally to prevent sticking.

5. 5

   Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.

   حوالي 2 د

6. 6

   Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.

   حوالي 1 د

   ملاحظة الطاهي: Add a splash of water if the spices start to stick.

7. 7

   Add the cauliflower florets, diced carrots, diced potatoes, and chopped green beans to the pot. Stir well to coat the vegetables with the spices.

   حوالي 3 د

8. 8

   Pour in water, bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until vegetables are partially cooked.

   حوالي 12 د

   ملاحظة الطاهي: The vegetables should still have a slight bite.

9. 9

   Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.

   حوالي 2 د

10. 10

    Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and vegetables are tender.

    حوالي 7 د

    ملاحظة الطاهي: If the sauce becomes too thick, add a little more water or coconut milk.

11. 11

    Stir in garam masala. Taste and adjust seasoning if needed.

    حوالي 1 د

12. 12

    Garnish with fresh chopped cilantro before serving.