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Mixed Vegetables Korma
🇮🇳 Indian Vegetarian

Mixed Vegetables Korma

🇮🇳 Indian

Tender mixed vegetables folded into a glossy, aromatic gravy — the kind of indian home cooking that gets requested again and again. 32 minutes of mostly hands-off cooking.

Prep 12 min Cook 20 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
  • Mixed Vegetables500 g, diced
  • Cashews50 g

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.

  2. 2

    Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

  3. 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. 4

    Add the mixed vegetables, turning every piece through the spice base so it's fully coated, and sear lightly.

  5. 5

    Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the mixed vegetables is tender.

  6. 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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