Emerald Cashew Korma
Emerald Cashew Korma is a creamy Indian curry that's super rich from ground cashews and green from spinach. It's special enough for guests but easy enough for a weeknight.
Ingredients
- 150 grams raw cashews
- 0.75 cup hot water
- 2 tablespoons ghee
- 2 bay leaves
- 4 green cardamom pods
- 2 medium onions
- 240 grams spinach
- 2 large green chilies
- 1 tablespoon grated ginger
- 0.5 tablespoon finely chopped garlic
- 0.5 cup plain yogurt
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.25 teaspoon garam masala
- 300 grams mixed vegetables
- 0.5 cup water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper powder
- 2 tablespoons fresh cream
- 2 tablespoons fresh cilantro leaves
- 4 thin slices fresh ginger
Instructions
- Place 150 grams raw cashews in a small bowl and pour 0.75 cup hot water over them. Let them soak for at least 20 minutes to soften. This will help create a smooth paste.
- While cashews are soaking, peel and finely dice 2 medium onions. Wash 240 grams spinach thoroughly and chop it roughly. Wash and thinly slice 2 large green chilies. Prepare 1 tablespoon grated ginger and 0.5 tablespoon finely chopped garlic. Cut 300 grams mixed vegetables (such as carrots, peas, potatoes, green beans, or cauliflower florets) into bite-sized pieces.
- Once the cashews are soft, drain them and transfer to a blender. Add the roughly chopped 240 grams spinach and the thinly sliced 2 large green chilies to the blender. Blend until you have a very smooth, bright green paste. Set aside.
- In a heavy-bottomed pan or kadai, melt 2 tablespoons ghee over medium heat. Add 2 bay leaves and 4 green cardamom pods. Sauté for 30 seconds until fragrant.
- Add the finely diced 2 medium onions to the pan. Cook, stirring occasionally, until the onions turn light golden brown, which should take about 8-10 minutes.
- Add 1 tablespoon grated ginger and 0.5 tablespoon finely chopped garlic to the pan. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Reduce the heat to low. Add 0.5 cup plain yogurt, 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, and 0.5 teaspoon cumin powder. Mix well and cook for 2-3 minutes, stirring continuously to prevent the yogurt from curdling, until the spices are well combined with the onion mixture.
- Pour the smooth green cashew-spinach-chili paste from the blender into the pan. Stir well and cook for 5 minutes over low-medium heat, allowing the raw flavors of the spinach to cook out and the mixture to thicken. Stir occasionally to prevent sticking.
- Add the bite-sized 300 grams mixed vegetables to the pan along with 0.5 cup water. Stir to combine. Cover the pan and let the vegetables cook for 10-12 minutes, or until tender. Check occasionally and stir to ensure even cooking.
- Stir in 0.5 teaspoon salt, 0.5 teaspoon black pepper powder, and 0.25 teaspoon garam masala. Mix well and cook for another 2 minutes.
- Remove from heat and stir in 2 tablespoons fresh cream. Mix gently until fully incorporated, giving the korma a rich, smooth finish.
- Transfer the Emerald Cashew Korma to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves for a burst of freshness and 4 thin slices fresh ginger for a delicate aroma and slight bite. Serve hot with naan, roti, or steamed basmati rice.