Reviewed: Nov. 18, 2009

A delicious and very versatile dish! I followed the recipe as written, except that I used tofu rather than paneer. I just cut the tofu into small cubes and sauteed it in a blend of turmeric and cayenne pepper, and that flavored it nicely. My husband and I both loved this, and I will be making it again soon. Next time I'd like to try it with cauliflower and okra in place of the green beans and green peppers. Chickpeas might also work well in this dish.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Nov. 1, 2009

Tasted great, but not as good as the restaurant version.

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ERIKABATEMAN

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 18, 2009

This was a tasty recipe but did not taste like a traditional Indian korma that you would get in a restaurant. I followed the directions except did not saute the paneer since I enjoy the soft texture of it. My husband also commented that he enjoyed it but did not think it had the same taste of a regular korma.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Oct. 13, 2009

awesome! I didn't have paneer, so made it without - it was delicious. it could have cooked a little longer, the potatoes weren't quite done. Great recipe!

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CINDYLOUWHO2

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Reviewed: Sep. 14, 2009

This was just ok, not sure why. I think maybe it's my fault and I should have cooked it for longer. It just didn't seem like all the flavors married and the vegetables weren't quite soft enough. I might give it another try:)

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holarosa

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Reviewed: Aug. 27, 2009

Very good, but made some modifications to suit our taste. Didn't use nuts. Used thickly sliced onion rather than grated. Used tomato puree rather than sauce & 1/2 of what was called for. Added 1 tsp curry powder. Didn't use raisins, carrots, green beans, potatoes or paneer. Instead used cauliflower, green & yellow squash, orange, yellow & red bell peper & chopped asparagus. Used coconut milk instead of plain. Served with Basmati rice, naan & raita. Was great. Nice dish that you can make with really any veggies on hand or to your preference.

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BUNDHRI

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Reviewed: May 14, 2009

This is a perfectly seasoned korma, and it's very similar to the one I used to get at my favorite authentic Indian restaurant, in New Jersey. I made a few changes: doubled the garlic and ginger (per the recipe creator's additional instructions), added a pinch of fenugreek seeds, used a cup of pureed fresh tomatoes instead of tomato sauce, subbed cauliflower for green beans, and subbed coconut milk. I also sauteed the onion in coconut oil, omitted the paneer, and toasted the nuts in a dry pan and added them toward the end. This was a bit sweet but absolutely delicious.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 23, 2009

Hi all. I made this recipe originally, but I have added a few tweaks since then that I thought I would pass along. 1. Double the amount of garlic and ginger paste. 2. Add a teaspoon of fenugreek leaves towards the end of cooking, and a tablespoon of butter when the milk and cream is added. 3. It saves a step if you sautee the onion first, then add the nuts and raisins to the onion and cook until the raisins start to puff up. That way you don't have to take the nuts out and save them while the onion is cooked. Doesn't seem to make any difference in the flavor. Also, I chose not to use cauliflour cause it seems to get mushy in the sauce, and I think carrots and potatoes really work well, but that's just my personal opinion. Anyway, thanks for all the great reviews, I'm glad everyone is enjoying the recipe!!

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LunaCity2

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Reviewed: Feb. 3, 2009

delicious! I served this with garlic naan and everyone ate way more than they were hungry for, but it's okay because it'smostly just veggies!

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Lil.Liefke

Home Town: Wheaton, Maryland, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 17, 2009

Great recipe - I skipped the paneer and may leave out the milk and cream next time.

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YMA912

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Reviewed: Dec. 29, 2008

I love this! I used curry paste instead of the spices, and I used a can of coconut milk in place of the milk/cream.

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EATYOURVEGETABLES

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 23, 2008

Very good. We left out the cayenne pepper and even our 18 month old twins ate it over rice (they are pretty good eaters though). We just added a bit of cayenne to me and hubby's plate and it was delish! We'll be adding this to our dinner rotation and the fact that it's so healthy is even that much better!

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LRMERIDETH

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Reviewed: Dec. 22, 2008

Use sultanas in place of the raisins (more customary Indian cuisine), and make your own paneer (cottage cheese); it's easy enough and makes the dish. You can buy naan at just about any major grocer.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Dec. 16, 2008

Thank you for a wonderful recipe. I made this last week with half and half instead of cream, cauliflower, potato, peas, and red pepper. I cut the potato up into small pieces and it easily cooked in about 7 minutes. I omitted the tomato, as I've never seen korma with tomato in it. I did not use paneer either. Very easy and delicious to make. I would disagree with others who say this takes a long to make -- I made it in about 30 minutes. Next time I will just use milk, as I found the half to half to be delicious, but heavy.

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thailas

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Reviewed: Dec. 14, 2008

My boyfriend is lactose intolerant, so I skipped the paneer and substituted soy milk for milk and pureed silken tofu for the cream. It tasted great, so he couldn't even tell it was nondairy.

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Theresa

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Reviewed: Nov. 25, 2008

This was a lot of work, but well worth it. Even my Indian friends were impressed! I will make this again for sure :)

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gogreen3

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Reviewed: Oct. 27, 2008

Husband gave this 5 stars! I used 1 pound of extra firm tofu instead of the paneer and the potato. I browned the tofu on all sides in a separate pan in very hot canola oil and sprinkled with salt. The only other substitution was that I used 7 ounces of greek yogurt instead of the milk and cream. I was a bit worried about the flavor when I tasted the sauce before adding the yogurt. Sure enough the yogurt made it a success! Oh I guess I should add that I used pecans instead of the nuts that were suggested b/c that is what I had - tasted great. Really really yummy! I served it with barley.

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annarborcookergirl

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Reviewed: Sep. 12, 2008

Delicious! This was my first time making an Indian dish and it was really easy and turned out really well! I used half the cayenne pepper and golden raisins as others suggested and i'm glad I did. I used mixed frozen vegetables, which was easier and turned out great. I also substituted the milk for coconut milk. Love it and will make it again for sure!

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Lisa

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Reviewed: Jul. 26, 2008

This is one of my all time favorite recipes!!! The only downside is that have a hard time enjoying Indian food from restaurants now that I can make my own.

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