vegitable-qorma

🥘 Ingredients

• whole raw cashews
  1/2 cup
• white poppy seeds (khus khus)
  1 tbsp
• boiling water
  1/2 cup
• ghee or neutral oil, such as grapeseed
  4 tbsp
• paneer, cut into 1/2-inch (12mm) cubes
  1 cup
• large white or yellow onions, finely diced
  2
• garlic cloves, peeled and grated
  4
• fresh ginger root, peeled and grated
  2-inch (5cm) piece
• whole cumin seeds
  1 tsp
• whole fennel seeds
  1 tsp
• ground green cardamom
  1/2 tsp
• ground turmeric
  1/2 tsp
• cinnamon stick
  One 2-inch (5cm) piece
• whole cloves
  4
• bay leaf
  1
• black cardamom pod
  1
• ground cayenne
  1/4 to 1/2 tsp
• plain, unsweetened whole milk yogurt
  1 cup
• tomato paste
  1 tbsp
• Russet potato, peeled and diced into 1/2-inch (12 mm) cubes
  1
• small head of cauliflower, separated into 1-inch (2.5cm) florets
  1/2 a head
• medium carrot, peeled and diced into 1/2-inch (12 mm) cubes
  1
• Diamond Crystal kosher salt
  1 tsp
• water
  1/2 cup
• peas, fresh or frozen
  1/2 cup
• ghee or a neutral oil like grapeseed
  2 tbsp
• whole raw cashews
  2 tbsp
• golden raisins
  2 tbsp
• cilantro leaves, torn
  2 tbsp
• green chile, such as jalapeno or serrano, thinly sliced
  1

🍳 Cookware

• Dutch oven
• Dutch oven
• pot
• pot
• small saucepan

1. 1

   Combine whole raw cashews (70g), white poppy seeds (khus khus) , and boiling water in a high-speed blender and blend until completely smooth and milky. Transfer to a small mixing bowl and set aside.

   whole raw cashews: 1/2 cup, white poppy seeds (khus khus): 1 tbsp, boiling water: 1/2 cup
2. 2

   Add ghee or neutral oil, such as grapeseed (60ml) to Dutch oven and heat over medium heat until shimmering. Add paneer, cut into 1/2-inch (12mm) cubes (230g) and cook, turning once or twice, until they turn golden brown all over, 4 to 5 minutes. Remove the paneer with a slotted spoon and transfer to a paper towel-lined plate. Alternatively, you can skip frying the paneer and add the cubes later along with the vegetables.

   ghee or neutral oil, such as grapeseed: 4 tbsp, paneer, cut into 1/2-inch (12mm) cubes: 1 cup
3. 3

   Add large white or yellow onions, finely diced , to Dutch oven , stir, cover pot with a lid, reduce heat to low, and cook, stirring occasionally, until the onions become translucent and soft, about 10 minutes. There is no need to brown them.

   large white or yellow onions, finely diced: 2
4. 4

   Stir in the garlic cloves, peeled and grated , fresh ginger root, peeled and grated , whole cumin seeds , whole fennel seeds , ground green cardamom , ground turmeric (optional), cinnamon stick , whole cloves , bay leaf , black cardamom pod (optional), and ground cayenne , and cook until the spices become fragrant, 30 to 45 seconds.

   garlic cloves, peeled and grated: 4, fresh ginger root, peeled and grated: 2-inch (5cm) piece, whole cumin seeds: 1 tsp, whole fennel seeds: 1 tsp, ground green cardamom: 1/2 tsp, ground turmeric: 1/2 tsp, cinnamon stick: One 2-inch (5cm) piece, whole cloves: 4, bay leaf: 1, black cardamom pod: 1, ground cayenne: 1/4 to 1/2 tsp
5. 5

   Increase heat to medium-high. Add plain, unsweetened whole milk yogurt (240g) and cook until water in yogurt evaporates and it takes on a grainy consistency and fat separates. Repeat with remaining yogurt; the process should take about 8 to 10 minutes.

   plain, unsweetened whole milk yogurt: 1 cup
6. 6

   Stir in the tomato paste and reduce heat to low. Stir cashew-poppy seed mixture thoroughly and fold it into the yogurt-spice mixture. From this point forward, you'll want to watch the contents of the pot and stir it frequently, as the ground nuts can stick to the bottom of the saucepan and scorch.

   tomato paste: 1 tbsp
7. 7

   Add Russet potato, peeled and diced into 1/2-inch (12 mm) cubes (250g), small head of cauliflower, separated into 1-inch (2.5cm) florets (250g), medium carrot, peeled and diced into 1/2-inch (12 mm) cubes (200g), paneer, Diamond Crystal kosher salt (6g), plus more to taste; if using table salt, use half as much by volume, and water (120ml) and stir to combine. Increase heat to medium-high, bring contents of pot to a boil, cover with a lid, reduce heat to low, and cook until the vegetables are cooked through and just tender, between 20 to 30 minutes, depending on the vegetables used.

   Russet potato, peeled and diced into 1/2-inch (12 mm) cubes: 1, small head of cauliflower, separated into 1-inch (2.5cm) florets: 1/2 a head, medium carrot, peeled and diced into 1/2-inch (12 mm) cubes: 1, Diamond Crystal kosher salt: 1 tsp, water: 1/2 cup
8. 8

   Add peas, fresh or frozen (60g), and cook until peas are just cooked, about 5 minutes. The sauce should be thick; if it isn’t, increase heat to medium and cook, uncovered, stirring constantly, until the liquid reduces. Taste and season with salt. Transfer qorma to a serving dish.

   peas, fresh or frozen: 1/2 cup
9. 9

   To Make the Garnish: Heat the ghee or a neutral oil like grapeseed (30ml) in a small saucepan over medium heat until shimmering. Add whole raw cashews and cook until they turn golden brown on all sides, 3 to 4 minutes. Add golden raisins and cook until they plump up, about 30 to 45 seconds. Pour mixture over qorma. Garnish with cilantro leaves, torn and green chile, such as jalapeno or serrano, thinly sliced , and serve hot or warm with rice or flatbread.

   ghee or a neutral oil like grapeseed: 2 tbsp, whole raw cashews: 2 tbsp, golden raisins: 2 tbsp, cilantro leaves, torn: 2 tbsp, green chile, such as jalapeno or serrano, thinly sliced: 1