This Vegetable Korma is a delicious curry made with veggies cooked in a rich almond-based gravy, simmered in spices. It is Vegan, gluten-friendly, and so much better than the restaurant version!
Begin by boiling the potatoes in a large pot, along with a teaspoon of salt. Let the potatoes cook for 5 minutes on medium heat.
After 5 minutes, add the rest of the vegetables and continue to cook for 5 minutes more, until the vegetables are par-boiled. Keep the vegetables aside to cool. Ensure that you are not overcooking them, as they will cook with the sauce as well.
In a blender, blend together the onion, ginger and garlic into a paste. In a heavy-bottom pot, add some oil, and sauté the onion paste on medium heat.
As the onion-ginger-garlic paste is sautéing, add the gram masala, turmeric powder, Kashmiri chili powder, coriander powder. Continue to sauté on low heat.
Add the tomato puree and cook for a further 2 minutes until the sauce thickens. Add the vegetables and mix well.
Grind the soaked and peeled almonds to a fine paste and add the paste to the curry, along with the coconut milk. Let the korma simmer for 3-4 minutes, covered until done. Add salt if needed.
Garnish with chopped coriander and serve.
Notes
With the exception of the potatoes, you can use any combination of vegetables that have a similar cooking time. I have used cauliflower, carrots and green beans in addition to the potatoes. You could also use broccoli, bell peppers and peas.
Fresh vegetables can easily be replaced with frozen vegetables.
Cashew nuts can be used as a replacement for almonds. Soak them for up to 30 minutes before grinding.
Kashmiri chilli powder is ideal for most recipes that call for chilli powder. It has a vibrant red colour, but adds a very mild heat. Paprika would be a close substitute if you are unable to find Kashmiri red chili powder anywhere.
Garam Masala can be store bought or made at home. Making small batches of your own spice blend at home is way better than buying a mix from the store. To make a small batch of garam masala, heat the following spices on a pan on the stovetop: ½ cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2-inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated and begin releasing their aromas, grind them in a high-power blender, or coffee grinder. Store the ground spice mix in an air-tight jar and use as needed.