S has been asking me to make the south Indian version of Vegetable Korma for a few months now. But because of the loads of coconut which the recipe traditionally requires, I was very hesitant. I made this over the weekend with a slightly modified recipe which does not use coconut but instead relies on nuts to give it the creaminess and nuttiness which this recipe is known for.

Vegetable Korma

Ingredients:

• 2 cups chopped mixed vegetables (I used cauliflower, carrots, potatoes and peas)
• 1/2 cup frozen paneer, refreshed in hot water for 20-30 minutes to soften it
• 2 tbsp ghee or oil
• 2 large onions, chopped
• 2 medium-sized tomatoes, chopped
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 cup cashew nuts
• 2 tbsp white sesame seeds
• 1 bulb garlic, chopped
• 1.5 inches ginger, chopped
• 5-6 green chillies, chopped
• 1 cup yoghurt
• Salt to taste
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder

Method:

• Take 2 tsp of ghee in a large bottomed pan and when it warms, add the cumin seeds and then the fennel seeds, stirring for a couple of seconds before adding the other spice.
• Then add the garlic, ginger and stir for a few seconds each before adding in the cashew nuts and sesame seeds. Saute them for a while and then add the green chillies and let the chillies slightly char.
• Now add the onions and let the onions become translucent. Then add the tomatoes and a tsp of salt and let the tomatoes cook and then become mushy.
• Switch off the gas and let it cool.
•  When cool, blend to a smooth and creamy paste using a combination of water and yoghurt. You can also use the water in which the paneer had been soaked to add to the taste.
• In the same pan, add the remaining ghee and fry the chopped vegetables and let them cook for a while. Add a bit of salt and some turmeric powder and cover and cook on a low to medium heat until it’s about three quarters cooked.
• When the vegetables are done (they should be cooked, but still have a bite), add the blended paste and thin it if it’s too thick with some water, yoghurt or a combination of both until it comes to the consistency you need. Check for seasoning at this point and add more salt if needed.
• Now add the garam masala and let it simmer for a while before garnishing with coriander leaves and serve hot with any Indian flatbread or rice.

Note: This dish is very rich and creamy, so do make it when you want to impress someone special. It also thickens up when cool, so if you plan to make it in advance, thin it when you heat it up before serving.