Korma is a dish from northern India, traditionally simmered for hours. This is a simplified, quicker version — don’t be put off by the long ingredient list! Just choose whatever seasonal vegetables you have, and add diced chicken breast if you like. The most time-consuming part is chopping the vegetables. Serve with basmati rice or naan bread.
Note: Prep time is about 10 minutes (mainly chopping). Cooking time is 20–25 minutes depending on the vegetables — harder vegetables like potatoes and carrots take slightly longer. Cut them smaller to speed things up!
Ingredients (serves 4)
Aromatics
- 2 red onions, finely sliced
- 6 garlic cloves, crushed
- 1 thumb-sized piece of fresh ginger, grated
- 2 tbsp sunflower or vegetable oil
Spices
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp chilli powder (adjust to taste)
- Salt and pepper
Vegetables (choose what’s in season)
- 2 potatoes
- 2 aubergines (eggplants)
- 1 courgette (zucchini)
- 2 carrots
- Cauliflower florets
- 200 g button mushrooms
- 3 handfuls of green beans, halved
Sauce
- 300 ml plain yogurt
- 300 ml double cream (or coconut cream for a lighter version)
- 1 x 400 g tin chopped tomatoes
- A handful of fresh coriander (cilantro)
Instructions
- Peel and chop all your vegetables into even-sized pieces.
- Heat the oil in a large pan over medium heat. Fry the onions until soft and golden (about 8 minutes).
- Add the garlic, ginger and all the spices. Stir for 1–2 minutes until fragrant.
- Add the harder vegetables first (potatoes, carrots) and cook for 5 minutes, stirring well.
- Add the remaining vegetables, then pour in the chopped tomatoes, yogurt and cream. Stir to combine.
- Cover and simmer over medium-low heat for 20–25 minutes until all the vegetables are tender.
- Season to taste and stir in fresh coriander before serving.
- Serve with basmati rice or warm naan.
बोन अप्पेतित! 🇮🇳