Vegetable Korma - Creamy Indian Korma Recipe. No Onion Garlic

Ingredients

• 1.5 inch ginger
• 1 hot green chili or 1/4 cup green pepper
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp paprika
• 1/4 tsp each of cardamom, (clove, black pepper)
• cayenne to taste ((I use 1/3 tsp or more))
• 1/2 tsp amchoor (dry mango powder or 1/8 tsp kala namak (Indian sulphur black salt))
• 1 tsp lemon juice
• 3 tbsp water
• 1/4 cup cashews (, soaked for 15 mins or longer in hot water)
• 2 tsp flour or cornstarch
• 3/4 cup non dairy milk or water
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1 2 inch cinnamon stick
• 1 green cardamom pod (slightly opened (optional))
• 2 bay leaves
• 3 cups vegetables chopped small such as cauliflower broccoli potato sweet potato green beans carrots (peppers, peas)
• 3/4 tsp or more salt
• cilantro and pepper flakes for garnish

Steps

1. 1

   Blend the ginger, chili, spices, lemon juice and 3 tbsp or more water. Alternatively, mix the minced ginger and chili with the spices, lemon and water in a bowl. Blend cashews, flour with the non dairy milk until smooth and set aside

2. 2

   Heat oil in a skillet over medium heat. When hot add cumin seeds and let them start to change color. Add cinnamon stick, cardamom and bay leaf and mix in. Toast for half a minute. Add the blended ginger chili spice mixture. Reduce heat to medium-low and cook for 3 to 5 minutes. stir frequently to avoid burning.

3. 3

   Add blended cashew milk to the skillet and mix in well. Cook for 2 minutes. Increase heat to medium.

4. 4

   Add the vegetables that take longer to cook and salt. Cover and cook for 12 minutes.

5. 5

   Add in rest of the vegetables and mix in. Taste and adjust salt and heat. Cover and cook for another 5 to 10 minutes or until thickened to preference and all the vegetables are cooked. Adjust consistency if you wish with some coconut milk or cashew cream for creamier. Garnish liberally with cilantro and some pepper flakes and serve with lightly spiced rice or flatbread.