Korma
A rich, creamy Indian curry with chickpeas, vegetables, and paneer.
Ingredients
- 1medium onion, diced
- 1 Tbpsginger & garlic paste
- 1/4 cupwater
- 1 14oz cancanned diced tomatoes
- 1 Tbpsyellow curry powder
- 1 tspgaram masala
- 1 tspkashmiri chile powder
- 1 tspsalt
- 3 Tbpsnut butter (almond, cashew)
- 1 pkg (16oz)frozen mixed vegetables
- 1 canchickpeas
- 1 blockpaneer, diced
- 3-4 Tbpscoconut cream/heavy cream/yogurt
Instructions
Sauté 1 onion along with 1 Tbsp. each minced garlic and ginger paste for 20 minutes over medium-high heat.
After this pungent trio begins to brown, add 1 Tbsp. madras curry powder and spice blend to temper, adding butter if pan is dry.
Stir in ¼ cup water, 1 small can diced tomatoes, and 2–3 Tbsp. nut butter into the pot and give it a good stir. Simmer for 5 minutes.
After the sauce has cooked for five minutes, gently fold in chickpeas and simmer for 5 minutes.
Add frozen vegetables until mostly cooked through, about 10 minutes, then add paneer and cook covered for 5 minutes.
For the unifying finale, turn off the heat and stir in 3–4 tablespoons of coconut cream, heavy cream, or yogurt, to taste.