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Vegetable Korma

A comforting and flavorful vegetable korma with a creamy golden sauce, packed with tender vegetables and warming spices. Perfect for a weeknight dinner!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons butter
  • 1 small onion, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 1 inch fresh ginger, thinly sliced
  • 6 cardamom pods
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 0.5 teaspoon red pepper flakes
  • 0.125 teaspoon ground cinnamon
  • 2 gold potatoes, peeled and cubed (about 3 cups)
  • 1 cup water
  • 2 cups green beans, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 cups cubed paneer (optional)
  • 0.5 cup heavy cream
  • 0.5 cup plain full-fat yogurt
  • 1.5 teaspoons salt
  • 0.5 teaspoon garam masala
  • 0.5 cup water (if needed)
  • cilantro to garnish
  • rice for serving

Method
 

Preparation Steps
  1. Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.
  2. Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.
  3. Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes, until all vegetables are tender. Add paneer (optional).
  4. Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.
  5. Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.

Notes

This vegetable korma is incredibly versatile. Feel free to substitute vegetables based on what you have on hand. For a richer flavor, you can pan-sear the paneer before adding it.