Korma
korma
Made Easy Using KO-RMA Masala Packs This is an easy and exotic curry dish. This authentic korma curry is rich, creamy, mildly spiced and extremely flavorful. Quick and easy vegetable korma gets its creaminess from cashews and coconut milk. This dish is mildly spiced, loaded with vegetables, and packs in the perfect medley crunch with vegetable goodness in every spoonful.
This recipe is NON-DAIRY, VEGETARIAN, VEGAN FRIENDLY AND SPICES HAVE NO ADDED GLUTEN.
NOTES: If you have a cashew allergy, you can omit the cashews. The sauce won’t be as creamy and rich, but still very delicious. Make sure to use full fat coconut milk for the best results if you omit the cashews. One can make this recipe NON-VEG by adding cooked boneless meat or boneless fish/seafood of your choice!! Another option, one can add tofu or paneer along with the vegetables. This recipe makes quite a bit, so feel free to freeze leftovers. The KORMA spice masala pack can be stored in the freezer for up to 12 months.
PREP TIME: 15 mins
COOK TIME: 30 mins
TOTAL TIME: 45 mins
YIELD: 8-10 servings
ingredients
1/2 cups cooking oil or coconut oil
1 ½ cups onions, chopped
4 cloves garlic, chopped
1 ½ inch ginger, cut up
¼ cup unsalted raw cashews or (Nut-free use unsalted raw sunflower seeds)
2 cans full fat canned coconut milk 400 ml each
½ pack (40 grams) Ashi’s Rasoi Korma authentic masala blend
4 cups firmly cooked mix vegetables or 4 cups cooked meat or 4 cups raw seafood
¼-1 tsp cayenne/red chili powder or crushed green chili (optional)
instructions
Soak cashews or sunflower seeds in ½ cup hot water and set aside. Heat ¼ cup of oil in a large heavy bottomed skillet or pan. Add garlic and onions, sauté on medium heat stirring occasionally for about 5-10 minutes until transparent. Once cooked, remove from heat. Transfer to the blender (or food processor) cooked onions, garlic and soaked cashews along with water. Add ginger and blend until smooth paste is formed.
Heat ¼ cup of oil in the same pan. Add all of the prepared paste and fry for 1 minute stirring continuously. Add half the Ashi’s Rasoi Korma Authentic Masala Blend spice pack (40 grams) and mix well into the paste by stirring continuously for about 30 seconds. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan, add both cans of coconut milk and mix well, bring it to boil on medium/high heat stirring occasionally. Reduce heat to medium/low.
For vegetable Korma add 4 cups mixed vegetables and mix well, (for meat Korma add 4 cups bite size chunks of cooked boneless meat. For seafood Korma add raw boneless skinless Fish/seafood) cover and cook for about 3-4 minutes, or until cooked through.
Serving Recommendations
Serve hot, accompanied with steamed rice or with your favorite Indian flatbread (roti, Ashi’s Rasoi Naan Bread, Puri, etc)
