🇮🇳 Indian Vegetarian

Lentils Korma

Name: Lentils Korma
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 g Yogurt; 1 tsp Garam Masala; 400 g Tomato Puree; 100 ml Heavy Cream; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 tsp Ground Cumin; 250 g Lentils; 50 g Cashews

🇮🇳 Indian

Tender lentils folded into a glossy, aromatic gravy — the kind of indian home cooking that gets requested again and again. About 45 minutes from fridge to table.

Prep 12 min Cook 33 min Serves 4 Medium

Ingredients

Yogurt150 g
Garam Masala1 tsp
Tomato Puree400 g
Heavy Cream100 ml
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Ghee2 tbsp
Turmeric Powder1/2 tsp
Ground Cumin1 tsp
Lentils250 g
Cashews50 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the garam masala, ground cumin and turmeric powder; toast for about a minute until the kitchen smells incredible.
4
Add the lentils, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the lentils is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: MIXED LENTIL KORMA | Easy Spicy Side Dish! · on YouTube