Saffron-Infused Vegetable Korma with Almond Cream
Ingredients
- 1 cup mixed vegetables (carrots, peas, and green beans), diced
- 1 potato, peeled and diced
- 1/2 cup cauliflower florets
- 1/2 cup broccoli florets
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup coconut milk
- 1/4 cup almond cream (blend soaked almonds with a little water to create a smooth paste)
- 1/4 cup yogurt
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1-inch piece of ginger, grated
- 3 cloves garlic, minced
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder
- A pinch of saffron threads, soaked in 2 tablespoons warm milk
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions
1. In a large pot, heat ghee or oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds until aromatic.
2. Add the chopped onions and sauté until they turn golden brown. Stir in the ginger and garlic, and sauté for another minute.
3. Mix in the pureed tomatoes and cook until the oil begins to separate from the mixture.
4. Add turmeric, coriander powder, garam masala, and red chili powder. Stir well to combine the spices.
5. Incorporate the diced potatoes, cauliflower, broccoli, and mixed vegetables. Stir them into the spice mixture.
6. Pour in the coconut milk and almond cream. Stir well, ensuring all vegetables are coated with the creamy sauce.
7. Cover the pot and let the vegetables simmer over low heat for about 15-20 minutes, or until they are tender.
8. Stir in the yogurt and season with salt. Allow the korma to cook for an additional 5 minutes.
9. Add the saffron-infused milk, stirring it gently into the korma.
10. Garnish with fresh coriander leaves before serving.
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