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Vegetable Korma

A rich and flavorful vegetable curry with a creamy sauce, packed with potatoes, bell peppers, and green beans.
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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 ginger thinly sliced
  • 6 pods cardamom
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 0.5 teaspoon red pepper flakes
  • 0.125 teaspoon ground cinnamon
  • 2 cups gold potatoes peeled and cubed
  • 1 cup water
  • 2 cups green beans cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 2 cups paneer optional, cubed
  • 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 additional, if needed
  • to taste cilantro for garnish
  • for serving rice

Method
 

Preparation Steps
  1. Melt butter in a large pot over medium heat. Add sliced onions, garlic, and ginger; sauté until softened, about 5 minutes.
  2. Add cardamom, ground coriander, turmeric, cumin, red pepper flakes, and cinnamon; cook for 2 minutes until fragrant.
  3. Add potatoes and water; cover and simmer for 8 minutes. Then add green beans and bell pepper; simmer uncovered for 3 minutes until vegetables are tender. Optional: stir in paneer cubes.
  4. Reduce heat and slowly add heavy cream, yogurt, salt, and garam masala. Add more water if necessary to loosen the sauce.
  5. Garnish with chopped cilantro, serve hot over rice.

Notes

This vegetable korma is perfect for a comforting, flavorful dinner packed with vegetables and aromatic spices.