Cozy Veggie Korma

Ingredients:

The Base:

  • 4 tablespoons butter

  • 1 small onion, thinly sliced

  • 2 large garlic cloves, thinly sliced

  • one 1-inch piece ginger, thinly sliced

  • 6 cardamom pods

  • 1 tablespoon ground coriander

  • 1 teaspoon each turmeric and cumin

  • 1/2 teaspoon red pepper flakes

  • 1/8 teaspoon ground cinnamon

The Veggies:

  • 2 gold potatoes, peeled and cubed (about 3 cups)

  • 1 cup water

  • 2 cups green beans, cut into 1-inch pieces

  • 1–2 red bell pepper, cut into 1-inch pieces

  • 2 cups cubed paneer (optional)

The Sauce:

  • 1/2 cup heavy cream

  • 1/2 cup plain full-fat yogurt

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon garam masala

  • 1/2 cup of water (if needed)

  • cilantro to garnish

  • rice for serving

Instructions:

  • Cook aromatics: Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.

  • Add spices: Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.

  • Simmer the veggies: Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes until all vegetables are tender. Add paneer (optional).

  • Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.

  • Prepare to feast: Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.