I could eat this creamy, cozy, spicy veggie korma for every cold-weather meal, I’d be a very happy person.
The base of this veggie korma is a boatload of comforting vegetables like potatoes, bell peppers, and green beans, but the thing that makes it feel cozy is that creamy sauce. We’re giving a gentle sauté to a careful amount of aromatic onion, garlic, ginger, cardamom, coriander, and cumin, and then adding a bit of cream and yogurt to make this the kind of recipe that lands in the perfect exciting but gentle flavor zone.
Scooped up hot over a pile of steamy jeera rice… oof.
We can survive winter with this!
Spicy Veggie Korma
Ingredients
Base sauce
- 4 tbsp unsalted butter
- 1 red onion thinly sliced
- 4 garlic cloves chopped
- 1 one inch ginger chopped
- 3 cardamon pods finely grinned
- 2 tbsp cumin coriander powder
- 1 tsp turmeric
- 1 tsp red pepper flakes
- dash ground cinnamon
Veggies
- 2 potatoes cubed
- 1 cup water
- 2 cups green beans chopped
- 2 red/green bell pepper cut into 1-inch pieces
- 2 cups paneer cubed
Creamy sauce
- 1/2 cup heavy cream
- 1/2 cup yogurt full fat
- 2 tsp salt
- 2 tsp garam masala
- 1/2 cup water
- cilantro garnish
- rice serving
Instructions
- Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened
- Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.
- 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.
- Bring the heat down to lowest setting to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.
- Season with salt and pepper, serve over rice, and top with cilantro.
