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Spicy Veggie Korma

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4

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.