Indian Vegetable Korma

Ingredients

  • 8 oz (25 g) paneer cheese, cubed
  • ¾ tsp (4 mL) salt, divided
  • ½ tsp (2 mL) pepper, divided
  • ¼ cup (60 mL) vegetable oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp (15 mL) fresh ginger, minced
  • 1 large potato, diced
  • 1 large carrot, diced
  • 1 Tbsp (15 mL) garam masala
  • 1 tsp (5 mL) each ground cumin, coriander and turmeric
  • ¼ tsp (1 mL) each chili powder and cayenne pepper
  • 1 cup (250 mL) vegetable broth
  • ½ cup (125 mL) milk
  • 1 tsp (5 mL) cornstarch
  • 1 ½ cups (375 mL) green beans, chopped into 2-inch (5 cm) pieces
  • 1 ½ cups (375 mL) broccoli florets
  • 1 red pepper, chopped
  • ½ cup (125 mL) peas
  • ⅓ cup (75 mL) 35% whupping cream
  • ¼ cup (60 mL) golden raisins
  • 2 tsp (10 mL) lemon juice
  • ½ cup (125 mL) toasted cashews
  • 2 Tbsp (30 mL) fresh cilantro, finely chopped

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • large skillet with cover
  • wooden spoon
  • small bowl
  • whisk

Prep time:

25

Yields:

40

Cook time:

6

Recipe submitted by:

BC Dairy Association

  1. Season paneer with 1/4 tsp (1 mL) each salt and pepper. Heat half of the oil in large skillet set over medium heat; cook paneer for about 5 minutes or until golden brown all over. Transfer to plate.
  2. Add remaining oil to skillet. Cook onion, garlic, ginger, potatoes and carrots for about 5 minutes or until onion is softened. Add garam masala, cumin, coriander, turmeric, chili powder and cayenne; cook, stirring, for about 2 minutes or until vegetables are well coated.
  3. Stir in broth; return paneer to pan. In a small bowl, whisk together milk and cornstarch until smooth; stir into pan. Bring to boil; reduce heat to medium-low. Cover and simmer for 15 to 20 minutes or until carrots and potatoes are tender-crisp.
  4. Stir in green beans, broccoli, red pepper and remaining salt and pepper. Cover and cook for 7 to 8 minutes or until vegetables are tender. Stir in peas, cream, raisins and lemon juice; cook for 2 to 3 minutes or until peas are tender. Sprinkle with cashews and cilantro.

Tip

Substitute almonds for cashews if desired.