Ingredients with Measurements:
- 2 cups fresh spinach leaves
- 1 cup chopped onion
- 1 cup chopped tomatoes
- 1/2 cup cashews
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
- Large skillet or wok
Step-by-step instructions:
1. Wash the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes. Drain and rinse with cold water. Blend the spinach leaves with cashews and coconut milk to make a smooth paste. Set aside.
2. Heat oil in a large skillet or wok over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger and garlic paste and sauté for a minute.
5. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
6. Add the spinach-cashew-coconut milk paste to the skillet and mix well. Add water as needed to adjust the consistency.
7. Cover the skillet and let the korma simmer for 10-15 minutes on low heat.
8. Taste and adjust the seasoning as needed.
9. Serve hot with rice or naan.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 15g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- You can use almond milk instead of coconut milk.
- You can use cashews or almonds interchangeably.
- You can use frozen spinach instead of fresh spinach.
Variations:
- You can add paneer or tofu to the korma for extra protein.
- You can add other vegetables like potatoes, carrots, or peas to the korma.
- You can make a non-vegetarian version of this korma by adding chicken or lamb.
Tips and tricks:
- Blanching the spinach leaves helps to retain their bright green color.
- Use a non-stick skillet to avoid sticking.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover korma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the korma in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the korma in a bowl with rice or naan on the side.
- Garnish with chopped cilantro or sliced almonds.
Pairings:
- Serve with rice, naan, or roti.
Suggested side dishes:
- Cucumber raita or yogurt dip
- Roasted vegetables
- Papad or crispy lentil wafers
Troubleshooting advice:
- If the korma is too thick, add more water to adjust the consistency.
- If the korma is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the spinach leaves thoroughly before using them.
- Store the leftover korma in the refrigerator and consume within 3 days.
Food history:
- Korma is a popular Indian dish that originated in the Mughal era. It is a creamy, mildly spiced dish that is usually made with meat or vegetables.
Flavor profiles:
- Creamy, nutty, mildly spiced
Serving suggestions:
- Serve hot with rice or naan.
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Region: Indian