Punjabi Vatana Korma
A punjabi take on the classic korma — same soul, different kitchen. The yellow split peas simmers until it drinks up every bit of spice. About 40 minutes from fridge to table.
Ingredients
- Yogurt4 tbsp
- Ginger Garlic Paste1 tbsp
- Garam Masala1/2 tsp
- Heavy Cream3 tbsp
- Saltto taste
- Onion1 large, finely chopped
- Tomato2, finely chopped
- Cumin Seeds1 tsp
- Ghee2 tbsp
- Turmeric Powder1/2 tsp
- Cashews3 tbsp, soaked
- Ground Coriander1 tsp
- Red Chili Powder1 tsp
- Yellow Split Peas250 g, chopped
Optional extras
- Fresh Cilantrohandful, to finish
- Green Cardamom2, crushed
Instructions
- 1
Heat the ghee in a heavy kadhai over medium heat until it shimmers.
- 2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
- 3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
- 4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
- 5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
- 6
Blend the soaked cashews to a smooth paste and stir it in with the yogurt for that signature royal richness.
- 7
Add the yellow split peas and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
- 8
Season with salt, garam masala and reduce to the consistency you like.
- 9
Take it off the heat and finish with a swirl of cream and a crush of kasuri methi between your palms.
Chef's tip
Bhunao patiently — the moment the oil separates from the masala is when the real flavour begins.
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