* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Find more of her recipes and writing in her cookbook, Indian Cuisine for the Busy Vegetarian. Varu Chilakamarri is a writer and attorney who loves creating easy recipes influenced by the cooking of her Indian immigrant parents. As every nut butter fanatic will tell you, a little separation is natural. You may never go back to ready-to-eat packets of korma again and, at the very least, you’ll enjoy a much-needed break. The nut butter may go undetected, but it is the subtle star of this dish. For the unifying finale, turn off the heat and stir in 3–4 tablespoons of coconut cream, heavy cream, or yogurt, to taste. Really anything you like in a creamy curry will taste great. My favorite version is vegetarian “chicken” korma, made with frozen meatless-chicken strips, but you can swap in almost anything: Crisped-up paneer or tofu works great, or you can make a variation of navratan korma by adding in your favorite combination of vegetables, like parboiled potatoes, peas, cauliflower, broccoli, mushrooms, carrots, or even frozen mixed vegetables. And that’s it-that’s the sauce!Īfter the sauce has cooked for five minutes, gently fold in the main ingredient of your choice and simmer until everything is cooked through. Otherwise, someone’s gonna bite into a glob-it isn’t the end of the world but it will give away your secret! If you like a smooth restaurant-texture, now’s the time to break out that immersion blender and give it a few whirls in your pot.
If your nut butter is hard and clumpy-as it tends to be at the bottom of the jar-soften it up in the microwave or with a splash of hot water, or take the time to smash it with the back of a spoon once it’s in your pot, and really mix it into your sauce as it all starts to cook together. nut butter into the pot and give it a good stir. (I wouldn't reach for one swirled with maple or chocolate.) I spoon out 2–3 Tbsp. But this korma is forgiving, so if you only find toasted, no-stir almond butter with sea salt, then go for it. Try to choose a natural, single-ingredient product where you’re only getting the nuts. Creamy almond butter will bring you closest to a classic korma, but cashew butter works great too. Quick, yes, but not nearly as satisfying as freshly made.Īnd then, when no one’s looking, I pull out the nut butter. Peel each individual almond? How demanding! Inevitably, I’d settle for those microwavable pouches of korma. Without fail, every recipe I came across contained words like “desiccated almonds” and directed me to blanch, soak, and peel the skins off each nut before grinding them into a smooth paste. There was a time when I wouldn’t have dreamt of making my own korma. This sauce tastes good with just about anything-vegetables, paneer, or even just roti to sponge it up (you know, for when you’re in a restaurant and actual plate licking is frowned upon). It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds. Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that’s seasoned with aromatic spices. That’s when I make korma, the quintessential North Indian gravy that checks every box.
Sometimes I want it all-comfort and sustenance, but with a little spark too. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.Īs with every great relationship, I’ve come to expect a lot from my plate. The only thing better than a good recipe? When something's so easy to make that you don't even need one.
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