A traditional Indian delicacy, korma is a dish of meat or vegetables braised with curd, cream, coconut milk, water or stock, and mellowed in spices such as coriander and cumin to produce a thick sauce or gravy. Korma is usually served with naan/roti or rice. Try out these immunity-boosting healthy korma recipes – Parvathy Menon Vegetable korma (6 servings) Ingredients For the paste: 1 cup chopped onions 1 green chilli 1 ½ inch ginger 3 garlic cloves ¼ cup cashew nuts ½ cup water Vegetables: 1 cup diced potato 1 cup cauliflower florets ½ cup beans cut into 1 ½ inch pieces 1 cup chopped tomatoes 1 cup diced carrot ½ cup frozen or fresh peas 2 ½ cups water Other ingredients: 2 tbsp ghee ½ tsp turmeric powder ½ teaspoon garam masala 2 tsp Kashmiri chilly powder ½ tsp cinnamon powder ¼ tsp cardamom powder 1 ½ tsp salt 3 tbsp cream Coriander leaves for garnishing Preparation guide Boil the ingredients for the paste in ½ cup of water. Then, blend in a mixer. Boil the potato in 2 ½ cups of water for 3 minutes, add the carrots and green peas and boil for another 3 minutes. Now, add the cauliflower and beans and boil for another 3 minutes. Drain the vegetables and set aside. Heat ghee in a large pan. Add the prepared paste and all spices. Cook, stirring occasionally until the ghee separates (should take less than 5 minutes). Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes. Take off the heat and stir in the cream. Garnish with chopped coriander and serve hot with steamed rice or parathas. Health benefits: Cashews are low in sugar and rich in fibre and plant protein. They’re also a good source of magnesium and manganese — important nutrients for energy, brain health, and boosting immunity. Also check: Mutton korma recipe Chicken korma recipe Facebook Twitter LinkedIn WhatsApp
