Sabji Korma Recipe

Sabji Shahi Korma
Mixed Vegetables in a Mild, Creamy Sauce
Submitted By: Taz


4 Roma Tomatoes (Tamatar) – seeded and puréed
2 medium Potatoes (Aloo) – peeled and cut into ½ inch cubes
1 medium Onion (Pyaz) – diced
1 Cup Carrots (Gajar) - diced
1 Cup Green Peas (Mutter) - frozen are perfectly fine
1 Cup Cauliflower (Gobi) – cut into bite-sized florets
1 Green Bell Pepper (Simla Mirch) – seeded and cut into strips
1 Red Bell Pepper (Simla Mirch) – seeded and cut into strips
1 Cup Heavy Cream (Malai)
¾ Cup Plain Yogurt (Dahi)
4 cloves Fresh Garlic (Leh-sun) – minced
½ inch piece Fresh Ginger (Adrak) – peeled and minced
1 Fresh Green Chile (Hari Mirch) – seeded and minced
¼ Cup Roasted, Unsalted Cashew Nuts (Kaju) - halved
1 Tbs Garam Masala
1 tsp Coriander Seeds (Dhania Saabut) – roasted and ground into a fine powder
1 tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak) to taste
1 ½ Tbs Oil
½ Cup Golden Raisins (Kishmish)

  1. Heat oil in a large heavy bottomed pan, wok, or large kadahi over medium-high heat
  2. Once oil is hot, add onion and sauté until tender - Add garlic and ginger and continue to sauté for 1 minute - Add garam masala, turmeric, red chile powder, and salt to taste and continue to sauté for 1 minute
  3. Add potatoes, cauliflower, carrots, green chile, cashews, coriander powder, and tomatoes to pan and sauté for an additional 5-7 minutes or until potatoes are just tender (add a little water if necessary to prevent sticking)
  4. Add green peas, bell pepper, raisins (if using), cream and yogurt - Bring to a low simmer; reduce heat to low/medium-low (you want to keep the heat as low as possible to keep the yogurt from separating)
  5. Cover pan and allow to braise for 30 minutes or until gravy is thickened to your liking
  6. Adjust Seasoning - Serve hot along with basmati rice or your favorite Indian flatbread

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