Wedge feed
2 servings
90 minutes
Veg korma is a fragrant dish of Indian cuisine that embodies the harmony of spices and creamy texture. Its roots delve into traditional recipes from Northern India, where thick, rich sauces form the base for vegetable and meat curries. In this version, fresh vegetables—broccoli, cauliflower, mushrooms, and carrots—are slowly simmered in a delicate cashew sauce made with milk and cream. Spices like garam masala, cardamom, and cloves fill the dish with warm, complex notes. The taste of veg korma is a rich symphony of creamy softness, light sweetness, and subtle spiciness that creates a cozy and warming sensation. It pairs perfectly with fragrant rice or soft flatbreads to complement the traditional Indian dining experience.
1
For the chop-masala sauce, finely chop 250 g of tomatoes and onions, and 10 g of ginger and garlic. Fry in a pan until thick consistency. Add spices — cloves, black pepper, bay leaf, black and green cardamom, Kitchen King seasoning, garam masala. Salt to taste.
- Tomatoes: 250 g
- Onion: 260 g
- Ginger: 10 g
- Garlic: 10 g
- Ground cloves: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Black cardamom seeds: to taste
- Green cardamom seeds: to taste
- Garam masala: to taste
- Seasoning Kitchen king: to taste
- Salt: to taste
2
Finely chop and fry the onion. Blend cashews with milk and cream. Mix onion and cashew mixture in a pan, add salt, sugar, and 50 g of chop-masala sauce. Heat it up.
- Onion: 260 g
- Cashew: 40 g
- Milk: 30 ml
- Cream 35%: 30 ml
- Salt: to taste
- Sugar: 1 g
- Tomatoes: 250 g
3
Add cauliflower and broccoli florets, thinly sliced mushrooms, peas, diced carrots, and cheese to the prepared sauce, along with garam masala spices. Mix everything well and simmer on low heat for 30 minutes.
- Broccoli cabbage: 30 g
- Cauliflower: 30 g
- Champignons: 30 g
- Carrot: 25 g
- Frozen green peas: 15 g
- Adyghe cheese: 25 g
- Garam masala: to taste