“From Cooking School Indian Cookbook. An easy vegetable korm. Can be gluten-free suitable if the stock and spices used are also gluten-free. Serves 4.”
4 serves

Ingredients Nutrition


  1. Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
  2. Seperately, soak the pounded saffron in the hot milk.
  3. Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.
  4. Using a heavy based saucepan- heat the oil over a medium heat.
  5. Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
  6. Add the coriander and turmeric and cook for one minute.
  7. Add 3 tablespoons warm water and cook for another 2-3 minutes.
  8. Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
  9. Add the stock, saffron and milk mixture and salt. Bring to the boil.
  10. Drain the vegetables .
  11. Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.
  12. Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
  13. Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.
  14. Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
  15. Fold the spiced ghee or butter into the korma mixture.
  16. Remove from heat and serve.

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