Sabji Dilbahar Korma Recipe
Sabji Dilbahar Korma
Mixed Vegetable Creamy ‘Curry’
Submitted By: Taz

Ingredients:

10-12 Whole Roasted/Unsalted Cashew Nuts (Kaju)
¼ Cup Ghee (Indian Clarified Butter)
2 Medium Red Onions (Pyaz) - thin sliced
3 cloves Fresh Garlic (Leh-sun) - grated into paste
1 inch piece Fresh Ginger (Adrak) - grated into paste
1 tsp Ground Cumin (Jeera)
1 Tbs Ground Coriander (Dhania Podi)
4 Green Cardamom Pods (Choti Elaichi)
3 inch Cinnamon Stick (Jungli Dalchini)
2 Bay Leaves (Tej Patta)
2 tsp Turmeric Powder (Haldi)
1 Fresh Red Chile (Lal Mirch) - seeded and minced
2 Roma Tomatoes (Tamatar) - seeded and finely chopped
½ lb Yukon Gold Potatoes (Aloo) - peeled and cut into 1 inch 'cubes'
1 Small (apx ½ lb) Eggplant (Baingan) - halved and sliced ¼ inch thick
1 Cup Cauliflower (Gobi) - separated into small florets
1 Cup Green Beans (Phalas) - cut into 1 inch lengths
¼ Cup Heavy Cream (Malai)
¾ Cup Plain Full Fat Yogurt (Dahi)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste

Preparation:
  1. Submerge the cashew nuts in water and set aside until needed
  2. Heat ghee in a large heavy bottomed pan, wok, or large kadahi over medium-high heat until shimmering
  3. Once the ghee is hot, add the onion and sauté until lightly browned (apx 7 minutes) - Add the garlic and ginger and continue to sauté for 2 minutes
  4. Add the cumin, coriander, cardamom pods, cinnamon stick, bay leaves, turmeric, and red chile - Continue to sauté for 1 minute
  5. Add the tomato, potato, eggplant, cauliflower, and ¼ Cup water - Thoroughly combine - Bring to a boil - Reduce to a simmer - Cover the pan, and allow to simmer for 15 minutes
  6. Add the green beans and continue to cook (uncovered) for 2 minutes
  7. Remove from the heat and allow to cool while working on the next steps (apx 10-15 minutes)
  8. Drain the cashew nuts and transfer to the work bowl of a small food processor, blender, clean coffee grinder, or a mortar and pestle and purée/pound into a smooth paste
  9. Add the cashew paste to the korma and thoroughly combine - Stir in the heavy cream until fully incorporated - Stir in the yogurt until fully incorporated - Season with salt and pepper to taste
  10. Return the pan to low heat and (stirring regularly) bring to a simmer - Add the garam masala and thoroughly combine - Remove and discard the bay leaves
  11. Remove from heat, transfer to serving dish(es), garnish with some chopped fresh coriander and chopped cashews or fresh grated coconut if desired - Serve hot
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