Vegetable Malai Korma With Elmlea Double Recipe

Whipping up this creamy veggie korma feels like a cozy hug in a bowl—perfect for those nights when your tastebuds crave a little adventure without leaving the comfort of home!

I love making intricate and flavorful dishes, and the Vegetable Malai Korma with Elmlea Double is a true delight. Combining the creaminess of Elmlea Double with the nutrition of vegetables like carrots and peas, this dish explodes with flavor from the many aromatic spices that find their way into it—cumin seeds, for example, and garam masala.

This is a heavy, hearty meal that demands your attention and is a perfect excuse to enjoy a delicious vegetarian feast.

Vegetable Malai Korma With Elmlea Double Recipe Ingredients

• Mixed Vegetables: Rich in vitamins and fiber, they add nutrition and bulk to the dish.
• Elmlea Double Cream: Provides a creamy texture and rich flavor, enhancing the korma’s richness.
• Cumin Seeds: Adds a warm, earthy aroma and aids digestion.
• Ginger-Garlic Paste: Offers a pungent, zesty flavor with anti-inflammatory benefits.
• Turmeric Powder: Adds color and a hint of bitterness; renowned for anti-inflammatory properties.
• Cashew Nuts: Adds creaminess and healthy fats; contributes to a smooth sauce.

Vegetable Malai Korma With Elmlea Double Recipe Ingredient Quantities

• 2 cups mixed vegetables (carrot, peas, green beans, and potatoes), diced
• 1 cup Elmlea Double cream
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 1/4 cup cashew nuts, soaked in water and ground to a paste
• 2 tablespoons fresh coriander leaves, chopped, for garnish

How to Make this Vegetable Malai Korma With Elmlea Double Recipe

1. In a large skillet, warm the vegetable oil over medium heat. Toss in the cumin seeds and let them pop and hiss for a few seconds until they’re highly aromatic.

2. Add the onion, chopped finely, to the pan and sauté until it is golden brown.

3. Add the ginger-garlic paste and then cook for approximately 1-2 minutes until the odor of raw paste is no longer present.

4. Add the pureed tomatoes and cook until the oil begins to separate from the mixture.

5. Combine the turmeric powder, coriander powder, red chili powder, and salt. Blend thoroughly.

6. Combine the diced mixed vegetables with the spice mix and stir well to coat the vegetables evenly. Cook for 5-7 minutes, stirring occasionally.

7. Incorporate the ground cashew paste in the pan and mix well.

8. Add the Elmlea Double cream and stir gently. Allow the korma to simmer on low heat for about 10 minutes so that the flavors can meld and the vegetables can cook through.

9. Stir the korma, and sprinkle the garam masala over it. Needed adjust salt.

10. Before serving hot, garnish with the chopped fresh coriander leaves.

Vegetable Malai Korma With Elmlea Double Recipe Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Blender or food processor (for pureeing tomatoes and making cashew paste)
7. Small bowl (for grinding cashew nuts)
8. Spoon (for stirring and serving)

FAQ

• What is Elmlea Double?Elmlea Double is a plant-based alternative to double cream that can be used in cooking and baking, like its dairy counterpart.
• Can I use different vegetables?You can use any vegetables you like or have available. Cauliflower and bell peppers are excellent additions.
• How do I ensure the vegetables cook evenly?Chop the vegetables evenly, and cook them, really tender in the sauté. I sometimes shortcut my veg by getting them nice and tender first in just a few minutes of parboiling. Then I add them to the dish to finish them off.
• Is this dish spicy?The spice level is moderate. Change the amount of red chili powder to suit your preference in heat.
• Can I make this dish ahead of time?Certainly, you can prepare it a day in advance. Keep it in the refrigerator, and heat it up again before you serve it.
• Can I use dairy cream instead?Indeed, if you don’t have Elmlea Double, or if you prefer, you can use dairy double cream instead.
• How can I make the dish richer?Increase cashew paste or add a splash of coconut milk for extra richness.

Vegetable Malai Korma With Elmlea Double Recipe Substitutions and Variations

If Elmlea Double cream isn’t available, heavy cream can be used instead. You can also use a dairy-free cream alternative, such as coconut cream.
Ghee or sunflower oil can be used as a substitute for vegetable oil.
If you lack cumin seeds, you can utilize caraway seeds or fennel seeds as substitutes.
For the paste of ginger and garlic, you may use freshly grated ginger and minced garlic in equal parts.
If you prefer, you may replace cashew nuts with blanched almonds.

Pro Tips

1. Roast the Spices To enhance flavor, lightly roast the cumin seeds along with a dash of coriander powder in the oil before adding the onions. This will help release essential oils and elevate the aroma of the dish.

2. Ensure Proper Onion Browning For a deeper flavor base, make sure the onions are browned to a rich golden color without burning them. This step is crucial for developing the richness of the korma.

3. Balance the Cashew Paste If you find the cashew paste too thick, thin it slightly with a tablespoon of water before adding it to the pan. This will help it blend seamlessly into the dish without clumping.

4. Vegetable Precooking Option Parboil the potatoes and vegetables separately for a few minutes beforehand. This ensures they are cooked thoroughly and evenly when added to the sauce, reducing overall cook time.

5. Enhanced Marinade If time permits, marinate the mixed vegetables in a little salt, turmeric, and coriander powder for about 15-20 minutes before cooking. This allows the spices to penetrate more deeply, resulting in a more flavorful dish.