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This creamy curry is made with Indian paneer cheese, loads of veggies and infused with fragrant spices.

Yield:
6
Prep time:
25
Cook time:
40
Photo of Indian Vegetable Korma

Recipe by BC Dairy

Equipment

  • large skillet
  • chef's knife
  • cutting board
  • measuring cups and spoons
  • spatula
  • whisk

Ingredients

  • 8 oz (250 g) paneer cheese, cubed
  • 3/4 tsp (4 mL) salt, divided
  • 1/2 tsp (2 mL) pepper, divided
  • 1/4 cup (60 mL) vegetable oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp (15 mL) minced fresh ginger
  • 1 large potato, diced
  • 1 large carrot, diced
  • 1 Tbsp (15 mL) garam masala
  • 1 tsp (5 mL) each ground cumin, coriander and turmeric
  • 1/4 tsp (1 mL) each chili powder and cayenne pepper
  • 1 cup (250 mL) vegetable broth
  • 1/2 cup (125 mL) milk
  • 1 tsp (5 mL) cornstarch
  • 1 1/2 cups (375 mL) chopped green beans (2-inch/5 cm pieces)
  • 1 1/2 cups (375 mL) broccoli florets
  • 1 red pepper, chopped
  • 1/2 cup (125 mL) peas
  • 1/3 cup (75 mL) 35% whipping cream
  • 1/4 cup (60 mL) golden raisins
  • 2 tsp (10 mL) lemon juice
  • 1/2 cup (125 mL) toasted cashews
  • 2 Tbsp (30 mL) finely chopped fresh cilantro

Instructions

  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. 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.

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