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Vegetable Qorma

Name: Vegetable Qorma
Yield: 6
Ingredients: For the Qorma:; 1/2 cup (70g) whole raw cashews; 1 tablespoon white poppy seeds (khus khus) (see note); ½ cup boiling water; 4 tablespoons (60ml) ghee or neutral oil, such as grapeseed; 1 cup (230g) paneer, cut into 1/2-inch (12mm) cubes (optional); 2 large white or yellow onions (455g), finely diced; 4 garlic cloves, peeled and grated; 2-inch (5cm) piece fresh ginger root, peeled and grated; 1 teaspoon whole cumin seeds; 1 teaspoon whole fennel seeds; 1/2 teaspoon ground green cardamom; 1/2 teaspoon ground turmeric (optional); One 2-inch (5cm) piece cinnamon stick; 4 whole cloves; 1 large bay leaf; 1 black cardamom pod (optional); 1/4 to 1/2 teaspoon ground cayenne; 1 cup (240g) plain, unsweetened whole milk yogurt; 1 tablespoon tomato paste; 1 Russet potato (250g), peeled and diced into 1/2-inch (12 mm) cubes (see note); 1/2 a small head of cauliflower (250g), separated into 1-inch (2.5cm) florets (see note); 1 medium carrot (200g), peeled and diced into 1/2-inch (12 mm) cubes (see note); 1 teaspoon (6g) Diamond Crystal kosher salt, plus more to taste; if using table salt, use half as much by volume; 1/2 cup (60g) peas, fresh or frozen; Garnish; 2 tablespoons (30ml) ghee or a neutral oil like grapeseed; 2 tablespoons whole raw cashews; 2 tablespoons golden raisins; 2 tablespoons cilantro leaves, torn

This Vegetable Qorma recipe is a rich and flavorful dish made with a variety of vegetables, paneer, and a blend of aromatic spices. Topped with a garnish of cashews, raisins, and cilantro, this vegetarian qorma is a perfect addition to any meal.

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Ingredients

Servings: 6

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1/2 cup (70g) whole raw cashews

1 tablespoon white poppy seeds (khus khus) (see note)

½ cup boiling water

4 tablespoons (60ml) ghee or neutral oil, such as grapeseed

1 cup (230g) paneer, cut into 1/2-inch (12mm) cubes (optional)

2 large white or yellow onions (455g), finely diced

4 garlic cloves, peeled and grated

2-inch (5cm) piece fresh ginger root, peeled and grated

1 teaspoon whole cumin seeds

1 teaspoon whole fennel seeds

1/2 teaspoon ground green cardamom

1/2 teaspoon ground turmeric (optional)

One 2-inch (5cm) piece cinnamon stick

1 black cardamom pod (optional)

1/4 to 1/2 teaspoon ground cayenne

1 cup (240g) plain, unsweetened whole milk yogurt

1 tablespoon tomato paste

1 Russet potato (250g), peeled and diced into 1/2-inch (12 mm) cubes (see note)

1/2 a small head of cauliflower (250g), separated into 1-inch (2.5cm) florets (see note)

1 medium carrot (200g), peeled and diced into 1/2-inch (12 mm) cubes (see note)

1 teaspoon (6g) Diamond Crystal kosher salt, plus more to taste; if using table salt, use half as much by volume

1/2 cup (60g) peas, fresh or frozen

2 tablespoons (30ml) ghee or a neutral oil like grapeseed

2 tablespoons whole raw cashews

2 tablespoons golden raisins

2 tablespoons cilantro leaves, torn

1 green chile, such as jalapeno or serrano, thinly sliced

Vegetable Qorma

Ingredients

For The Qorma

Steps

Nutrition Facts

Vegetable Qorma

Ingredients

For The Qorma

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts