Indian Vegetable Korma

Instructions

1. Prepare the vegetables
   Wash and chop all the vegetables according to the ingredient list. Soak the cashews in warm water for 15 minutes, then blend into a smooth paste with 2 tablespoons of water.
2. Sauté the aromatics
   Heat oil or ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the ginger paste, garlic paste, and green chili if using. Cook for another 1-2 minutes until fragrant.
3. Cook the vegetables
   Add the potatoes and carrots to the pan and stir-fry for 3-4 minutes. Then add the cauliflower, green peas, and green beans. Mix well and cook for another 2-3 minutes.
4. Add spices and liquids
   Stir in the korma curry paste or powder and mix well to coat all the vegetables. Cook for 1-2 minutes until the spices become aromatic. Add 1/2 cup of water, cover the pan, and simmer for 10-12 minutes until the vegetables are tender but not mushy.
5. Create the creamy sauce
   Pour in the coconut milk and add the cashew paste. Stir well to combine and create a creamy sauce. Simmer on low heat for 5-7 minutes until the sauce thickens slightly.
6. Finish the korma
   Add the garam masala, stir well, and cook for another 1-2 minutes. Taste and adjust seasoning with salt if needed. If the korma is too thick, add a little water to achieve your desired consistency.
7. Serve
   Remove from heat and let it rest for 2-3 minutes. Garnish with fresh cilantro leaves and serve hot with basmati rice, naan bread, or roti.