Ingredients
- 2 oz butter
- 2 red onions, sliced
- 3 garlic cloves,crushed
- 1 1/2 inches fresh ginger,crushed
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 6 cardamon pods, seeds removed and lightly crushed
- 1/2 tsp ground turmeric
- 1/2 tsp Chilli powder
- 2 bay leaves
- freshly ground black pepper
- 1 potato cut into 2 cm cubes
- 1 small aubergine cut into 2 cm cubes
- 4 oz mushrooms, thickly sliced
- 3 oz green beans, cut in half
- 2 oz cashew nuts
- 5 fl oz yoghurt
- 5 fl oz double cream
- 1/2 tsp garam masala
- 1 tbsp roughly chopped fresh coriander leaves
Servings:
Instructions
- Melt the butter in a heavy bottomed pan. Add the onions and cook over a medium heat for about 6 ninutes until soft and golden.
- Add the garlic and ginger and cook for a couple of minutes before adding the spices and bay leaves. Sprinkle in some black pepper and cook for a few seconds.
- Add the vegetables- first adding the potatoes followed by the aubergines and mushrooms and finally the beans. Stir in the cashews and add 7 fl oz water. Stir together and cook for 15 minutes.
- Mix the yoghurt and cream together and stir into the korma. Simmer for 4 mins but dont allow to boil,
- Scatter over the garam masala and the coriander then serve with naan bread or some rice.
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