In addition to curry powder, I used turmeric, cumin, coriander, and cayenne pepper. I didn't have garam masala on hand, but I would have used that as well. I added some cilantro with the veggies. Instead of adding the spices later, I sautéed them with the onions, and then added more to taste after I added the cream.
For the veggies, I used zucchini, snow peas, ½ a tomato, carrots, and canned potato. Like other reviewers, I definitely recommend using canned potato if you don't want to wait around for regular potatoes to cook. If you like paneer in your korma like I do, you can cheat and add cubes of queso blanco in the last 5 minutes of cooking, it kicks the dish up a notch!
The only other thing I was missing in this dish was a more cashew-y flavor to the sauce. Instead of grinding the cashews, next time I would make them into a paste (maybe with ginger and a little bit of oil) so the nutty flavor is infused in the curry. The little bits of cashew in the sauce just didn't work for me. But this is just an idea, I haven't tried it yet. Overall expect to experiment quite a bit with this recipe, but it's good to start with!
Was this review helpful?
0 users found this review helpful
In addition to curry powder, I used turmeric, cumin, coriander, and cayenne pepper. I didn't...