Can I use almonds instead of cashews?
Yes — blanched almonds work well. Soak them for 30 minutes and blend with a splash of extra water. The sauce will be slightly less rich and a shade lighter in colour.
Indian · dinner
Vegetable Korma: Mild, Creamy, Ginger-Cardamom
#indian#vegan#vegetarian#korma#mughal
55m
Total time
4
Servings
290
kcal
easy
Difficulty
May 20, 2026
INGREDIENTS.
4
Pantry
- 60 g raw cashews, soaked in hot water 20 min
- 40 ml ghee or neutral oil
- 1.3 tsp salt
Produce
- 2 medium onion, roughly chopped
- 20 g fresh ginger, grated
- 4 garlic cloves, grated
- 1 green chili, finely chopped
- 250 g potatoes, peeled and cubed (2 cm)
- 150 g carrots, sliced (1 cm)
- 200 g cauliflower florets
- 100 g green beans, trimmed and halved
- 80 g frozen peas
- 15 g fresh coriander, for serving
Spice
- 5 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick (4 cm)
- 1 bay leaf
- 1.5 tsp ground coriander
- 0.5 tsp turmeric
- 0.8 tsp garam masala
THE METHOD.
tap to check off
0/7 done
FAQ · Things people ask
About this recipe.
What vegetables work best in a korma?
Dense vegetables that hold their shape: potato, carrot, parsnip, cauliflower, green beans, peas. Avoid watery vegetables like zucchini or tomatoes, which break down and dilute the sauce.
Is korma supposed to be this mild?
Yes. Korma is not a spicy dish — the heat comes from ginger and a small amount of green chili, not from chili powder. If you want more heat, increase the green chili. The dish should taste rich and aromatic, not sharp.
Related · You might also cook
Keep going.
No image yet
indianeasy
Kheer: Rice Pudding With Cardamom and Saffron
Kheer is a patience dish — the rice must cook slowly in milk until the milk reduces by at least half and the starch from the rice thickens what remains into a creamy, spoonable consistency. There are no shortcuts; condensed milk is a substitute, not the real thing.
70 min 4
Read 
indianmedium
Gajar Halwa: Slow-Cooked Carrot Pudding With Khoya
Gajar halwa is a North Indian winter sweet made by slow-cooking grated carrot in milk until the milk is completely absorbed, then enriching it with ghee and khoya. The red Delhi carrots (gajar) used in winter are sweeter than orange carrots — they make a noticeably better halwa.
80 min 6
Read 
indianmedium
Shahi Paneer: Mughal-Style Paneer in Cashew and Onion Cream
Shahi means royal in Urdu, and this Mughal-derived paneer dish earns it — the sauce is built from fried onions and soaked cashews blended to silk, enriched with cream and a whisper of saffron. It is richer than palak paneer and milder than kadai paneer.
50 min 4
Read No image yet
indianmedium
Malai Kofta — paneer dumplings in saffron-cream sauce
Malai kofta is a North Indian restaurant staple — fried paneer-potato dumplings in a mild, saffron-tinted cream gravy that sits firmly in the Mughal-influenced cooking of Delhi and UP.
75 min 4
Read