Korma is a classic northern Indian sauce that has many varieties. The creaminess can come from yogurt, cream, or blended nuts. Here, we use cashews to create a creaminess with much less saturated fat than its cream (malai) counterparts.

Serves 6
Ingredients
1 TB vegetable oil
1 large onion, chopped
2.5 TB ginger-garlic paste
6 ounce can of tomato paste
1 TB each:
curry powder
garam masala
1.5 tsp each:
cumin
coriander
turmeric
cardamom
Ā½ tsp each:
ground cloves
ground fennel seeds
ground fenugreek seeds
chili flakes
1 can reduced fat coconut milk
Ā½ cup cashews
2 tablespoons lemon juice
1. Add the oil and onions to a heavy bottom pan and allow to saute until soft (~5 mins).
2. While the onions are cooking add together the tomato paste and all of the listed spices.
3. Add ginger-garlic paste to the onions and cook for 2 more minutes.
4. Add the tomato-spice mixture to the onions and mix well. When the spices are fragrant and the tomato starts to caramelize (1-2 minutes) add the coconut milk, cashews, lemon juice, and 1 1/4 cups of water. Stir well and let the mixture boil for 5 minutes to soften the cashews.
5. Working in batches, blend the curry until it is smooth and then add it back to the pot. Add salt to taste - you may want to add water to the desired thickness as well.
Nutrition Facts (approx.): 1 serving
Calories: 187
Total Fat: 12.5 g
Saturated Fat: 7.8 g
Sodium: 80 mg
Total Carbohydrate: 14.8 g
Added Sugar: 0 g
Dietary Fiber: 1.9 g
Total Protein: 5.0
You can try pairing this with marinated grilled chicken or, as below, we've paired the korma with eggplant kofta and Indian-spiced basmati rice:

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