Mrs Balbir Singh's | Cashew Nut & Vegetable Korma

Mrs Balbir Singh's Cashew Nut & Vegetable Korma

Kaju Korma

Cashew Nut & Vegetable Korma

Category: Indian Vegetarian Cookery 

Recipe: 249


  • 230g (8oz) Cashew Nuts & 300ml (1/2 pt) water to soak them in
  • 3 tsp Poppy Seeds
  • 1 tsp Coriander Seeds
  • 30g (1oz) Fresh Ginger
  • 70-85g Ghee (or preferred oil)
  • 85g (3oz) Onions, grated
  • 6 Large Garlic Cloves, finely chopped
  • 1 tsp Salt, or to taste
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder (or Ground Turmeric)
  • 115g (4oz) Natural or Greek-Style Yoghurt
  • 115g (4oz) Tomatoes, chopped 
  • Mixed Vegetables, roughly cut (e.g. New/Baby Potatoes, Carrots, Cauliflower as pictured, or what you have on hand)
  • 115g (4oz) Dried Fresh Whole Milk (Khoa) or Whole Milk Power or Fresh Double Cream 
  • 300ml (1/2pt) Hot Water
  • 1/2 tsp Garam Masala
  • 1 tbsp Fresh Coriander Leaves, chopped (for garnishing)
  • A few toasted sliced/flaked Almonds or Cashews (optional garnish) 

    Step 1: prepare the cashew, and paste

    Heat the water and add the cashew nuts; leave covered to soak for 15 minutes then remove the cashew nuts from the water, and discard the water. Separately from this. grind the poppy seeds, coriander seeds and ginger. 

    Step 2:  fry the onions paste, and add the tomatoes

    Heat the ghee, and fry the onions for 2 minutes and then add the garlic until golden brown in colour. Add the paste that you made with the poppy seeds, coriander seeds and ginger. Continue frying for a few minutes, adding a tablespoon of hot water 2 or 3 times. Then add the salt, red chilli powder, turmeric and yoghurt. Fry until the liquid is absorbed and the ghee separates from the mixture. Add the chopped tomatoes and fry for another few minutes.

    Step 3: add the cashews & vegetables

    Then add the cashew nuts and khoa or whole milk powder, the vegetables and the 300ml (1/2 pt) of hot water; cover and simmer for 15-20 minutes or until the ghee separates from the masala mixture. Add the garam masala and cook for two minutes until mixed in.

    PLEASE NOTE: if you are using fresh double cream instead of the khoa or milk powder, wait to add this until 5-6 minutes before the end of the cooking process. 

    Step 4: serve

    Served garnished with chopped coriander leaves. Enjoy with steamed basmati rice or your favourite Indian bread, and mango chutney. 


    Mrs Balbir Singh 
    Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)