Saffron Root Vegetable Korma

This Saffron Root Vegetable Korma is super creamy and loaded with tender veggies. It's a comforting Indian dish that'll make your kitchen smell amazing.

Ingredients

• 2 medium potatoes
• 2 medium carrots
• 1 medium sweet potato
• 0.5 cup green peas
• 1 medium onion
• 4 cloves garlic
• 1 inch fresh ginger
• 0.5 cup raw cashews
• 0.25 cup warm water (for soaking cashews)
• 0.5 cup plain yogurt
• 0.25 cup warm milk
• 0.5 teaspoon saffron threads
• 2 tablespoons ghee
• 2 bay leaves
• 4 green cardamom pods
• 2 cloves
• 0.5 inch cinnamon stick
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.75 teaspoon salt
• 0.5 cup water
• 2 tablespoons fresh cilantro leaves

Instructions

1. Peel 2 medium potatoes, 2 medium carrots, and 1 medium sweet potato. Cut all the peeled vegetables into 1 inch cubes. Set aside with 0.5 cup green peas.
2. Finely dice 1 medium onion. Finely chop 4 cloves garlic and 1 inch fresh ginger. Set aside.
3. Soak 0.5 cup raw cashews in 0.25 cup warm water for at least 15 minutes. Drain the water and grind the soaked cashews with 0.5 cup plain yogurt to a smooth paste using a blender. Set aside.
4. Soak 0.5 teaspoon saffron threads in 0.25 cup warm milk for 10 minutes. This will allow the saffron to release its color and aroma.
5. Heat 2 tablespoons ghee in a large pot or deep pan over medium heat. Add 2 bay leaves, 4 green cardamom pods, 2 cloves, and 0.5 inch cinnamon stick. Sauté for 30 seconds until fragrant.
6. Add the finely diced 1 medium onion to the pot and cook, stirring occasionally, for 5-7 minutes until it turns golden brown.
7. Add the finely chopped 4 cloves garlic and 1 inch fresh ginger to the pot. Cook for 1 minute until fragrant, stirring constantly.
8. Stir in 1 teaspoon ground coriander, 0.5 teaspoon ground cumin, 0.25 teaspoon turmeric powder, and 0.25 teaspoon red chili powder. Cook for 30 seconds, stirring consistently, until the spices are aromatic.
9. Add the cubed 2 medium potatoes, 2 medium carrots, 1 medium sweet potato, and 0.5 cup green peas to the pot. Mix well to coat the vegetables with the spices.
10. Pour in 0.5 cup water, stir well, and bring to a simmer. Cover the pot and cook for 10-12 minutes, or until the vegetables are tender but still hold their shape.
11. Reduce the heat to low. Gradually stir in the cashew-yogurt paste. Mix well and cook for 2-3 minutes, stirring constantly to prevent curdling. Do not boil after adding the yogurt.
12. Add the saffron-infused milk and 0.5 teaspoon garam masala. Stir gently to combine. Season with 0.75 teaspoon salt, or adjust to your taste.
13. Simmer for another 2-3 minutes, allowing the flavors to meld. Remove from heat.
14. Transfer the Saffron Root Vegetable Korma to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves. Serve hot with naan bread, roti, or steamed basmati rice.

View the interactive Saffron Root Vegetable Korma recipe