Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
I have made a lot of indian recipes to date and while this Korma is one of the more difficult indian recipes I made, it’s also really good. Mostly it takes it’s fair share of time and includes a lot of ingredients, but then again I oftenmake enoguh for two days so that compensates. It’s a thick and rich curry filled with vegetables, cashew nuts and coconut milk. It’s certainly worth a try. A wikipedia search to korma brought me to this description, which is very broad:
Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.
So there are many variaties of korma. Last week I featured Tofu Korma Recipe, but that’s totally different from this korma, it has different spices and different taste.
This recipe is inspired by Ambika’s Kitchen. I found her version a bit too complex, so I simplified it a bit and I usually use whatever vegetables I prefer or have at house at the moment.
Veggies and other ingredients:
- Potatoes – 4 big ones or 6 smaller ones
- Red bell pepper – 2
- Onion – 1
- Tomato – 1 (optional)
- Green Peas – 1 cup (optional)
- Lentils – 1 cup (optional)
- Water – 1 liter/ 4 cups
- Bouillon cube – 2
- Coconut milk – 1 cup
- Garlic – 7-8 cloves
- Ginger – 1 inch piece fresh/ 2 teaspoons powder
- Cashew Nuts – 1/2 cup
- Olive Oil
- Blender or hand blender
- Dried Bay Leaf – 2-3
- Turmeric powder – 3 teaspoons
- Coriander – 3 teaspoons
- Coriander powder – 2 teaspoons
- Curry powder – 2 teaspoons
- Anise powder – 2 teaspoons
- Cardamon – 2 teaspoons
- Cloves powder – 2 teaspoons
- Cinnamon – 2 teaspoons
- Garam Masala – 1 teaspoon
- Cayenne Powder – 1 teaspoon
- Mild Madras Powder – 1 teaspoon
This recipe feeds about 4-6 people. You can serve it with white rice or flat bread. You can add a tomato, but I found the taste doesn’t differ too much if you don’t have it. If you don’t have all the spices, don’t worry, just use whatever you have. In my opinion you really taste the cardamon and cloves in this recipe, so make sure to add those at least and some sort of curry/turmeric or garam masala so it at least looks like korma ;).
I usually make this korma for two days and it tastes even better the second day.
- Slice and dice the potatoes, onion, paprika, garlic and ginger. Put the garlic, ginger and onion in the pan and bake till the onion is translucent.
- Now add the potatoes and paprika, followed by the coconut milk, some water, the bouillon cubes and the bay leaves. Cook this for 20 minutes in the pan. You can also cook the potatoes in another pan first, but I prefer just using one pot and cook it in there.
- In the meantime mix the spices in a small bowl and add it to the dish.
- Now throw the cashew nuts with some water into a blender or hand blender and blend. Make sure to close your eyes as pieces of nuts might jump from the bowl. When blended into a thick paste, set aside. It the paste is too thick you can add some water or if it’s too watery add some more cashews.
- When the cooking time is almost over remove the bay leaves. Now add the nut paste.
- Add the remaining veggies that don’t have to cook as long, in this case the green peas and lentils. Stir well and cook for another 5-10 minutes.
Baking the onion, garlic and ginger
All the vegies lined up, potatoes sliced and diced: check! Paprika sliced and diced: check! Lentils and green peas accounted for: check!
Add the paprika and potatoes to the pan
Add the water, bouillon cubes and bay leaves
Cashew nuts, will they blend?
Yes it will! Blended cashew nuts!
And a close-up picture of the blended cashew nuts
Mix the spices
Add the spices to the pan
Adding the green peas and lentils
Add the blended nut pasta
Korma on plate
- Cauliflower. Like Ambika’s Kitchen does you can add cauliflower or carrots to the dish instead of lentils and paprika. She also adds french beans, which sounds like a nice addition. Just make sure to add these veggies with the potatoes in the first step.
- Vary with veggies. While I prefer adding paprika, lentils, green peas you can basically add everything to this korma. I recently made a version with 1 paprika, 1 cauliflower and potatoes and it turned out great as well. I also added a broccoli to this dish once. You can throw in whatever veggies you like, just make sure to throw long cooking veggies in early and things that don’t have too cook too long only at the end.
- Almonds. Instead of cashew nuts you can also use almond nuts or change a portion of the cashew nuts into almond nuts.
- Meat Korma. You can add meat to this korma or Tofu, make sure to add it during step 5 with the veggies.