Can I substitute the heavy cream?

Yes! Canned coconut milk works well as a sub.

Could I make any spice substitutions?

The cookbook I studied up on recommended using whole spices when possible – for example, cinnamon sticks and dried red chile peppers, as this is the traditional way to build the flavor base in a lot of Indian cooking. I often don’t have cinnamon sticks or whole dried red chile peppers on hand, so I’m just sharing what I use instead which is ground cinnamon and red pepper flakes. But if you have the whole spices, go ahead and use them!

I can't find paneer. What else can I use?

Tofu can work as an alternate vegetarian protein option.

Cozy Veggie Korma Recipe

Name: Cozy Veggie Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 4 tablespoons butter; 1 small onion, thinly sliced; 2 large garlic cloves, thinly sliced; one 1-inch piece ginger, thinly sliced; 6 cardamom pods; 1 tablespoon ground coriander; 1 teaspoon each turmeric and cumin; 1/2 teaspoon red pepper flakes; 1/8 teaspoon ground cinnamon; 2 gold potatoes, peeled and cubed (about 3 cups); 1 cup water; 2 cups green beans, cut into 1-inch pieces; 1-2 red bell pepper, cut into 1-inch pieces; 2 cups cubed paneer (optional); 1/2 cup heavy cream; 1/2 cup plain full-fat yogurt; 1 1/2 teaspoons salt; 1/2 teaspoon garam masala; 1/2 cup of water (if needed); cilantro to garnish; rice for serving

Description

Cozy Veggie Korma! A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting!

Ingredients

Units Scale

The Base:

4 tablespoons butter
1 small onion, thinly sliced
2 large garlic cloves, thinly sliced
one 1-inch piece ginger, thinly sliced
6 cardamom pods
1 tablespoon ground coriander
1 teaspoon each turmeric and cumin
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cinnamon

The Veggies:

2 gold potatoes, peeled and cubed (about 3 cups)
1 cup water
2 cups green beans, cut into 1-inch pieces
1–2 red bell pepper, cut into 1-inch pieces
2 cups cubed paneer (optional)

The Sauce:

1/2 cup heavy cream
1/2 cup plain full-fat yogurt
1 1/2 teaspoons salt
1/2 teaspoon garam masala
1/2 cup of water (if needed)
cilantro to garnish
rice for serving

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Instructions

Cook aromatics: Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.
Add spices: Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.
Simmer the veggies: Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes, until all vegetables are tender. Add paneer (optional).
Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.
Prepare to feast: Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.

Equipment

Cutting Board

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Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Keywords: veggie korma, korma recipe, paneer recipe, vegetable korma