Vegetable korma

Vegetable Korma

The origins of korma date back to the 16th century, during the expansion of the Mughal Empire in South Asia (now India, Pakistan and Bangladesh).

While original korma recipes often included meat (such as mutton or goat), vegetable korma was adopted quite early on. The most famous and complex vegetarian version is Navratan Korma. ‘Navratan’ means "nine jewels" and is said to take its name from the nine courtiers, or " jewels" of Emperor Akbar's court. This dish is traditionally a rich, creamy and slightly sweet vegetarian curry that includes nine different vegetables, fruits or nuts, reflecting its royal origins.

However, for this recipe, we use up to 6 vegetables and nuts, but you can add others such as bell peppers, paneer, mushrooms, corn, almonds, etc. Our recipe in this spice kit gives some tips on how to prepare vegetable korma as authentically as possible.

Our vegetable korma kit

We provide all the spices and dry ingredients needed to prepare this dish in this kit, which is freshly hand-prepared to order.

You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.

As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade. The spices we import are all certified organic by the EU.

To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!

Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.

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  Cashew nuts were not originally native to India but were introduced by the Portuguese in the 16th century. They brought the cashew tree from its native region in Eastern Brazil to Goa, India, where it was initially used for afforestation and soil binding to prevent erosion. The tree thrived in India's coastal climate and soil, and its commercial importance was recognized later, leading to its widespread cultivation. India is now one of the world's largest producers, processors, and exporters of cashews. Cashews, known as "kaju," are a versatile and integral ingredient in Indian cuisine, valued for their creamy texture and rich flavor. They are used in both sweet and savory dishes, often to add richness, body, and a nutty taste.

  Cashew nuts

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  Chickpeas have been cultivated in India for thousands of years. Chana dal is a type of split, hulled lentil made from small chickpeas. It is used to make thick, hearty dals, as well as a variety of snacks, fritters, and salads.

  Bengal Gram

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  The coconut tree is native to the coastal regions of India and Southeast Asia. Coconut, either fresh or grated, is a staple in South Indian cuisine. It is used in curries, chutneys, and desserts, providing a rich, creamy texture and a slightly sweet flavor.

  Grated coconut

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  Native to the Mediterranean, fennel has been a part of Indian culture for centuries. Fennel seeds have a sweet, licorice-like flavor. They are a common ingredient in many Indian spice blends. They are also often chewed after a meal as a natural breath freshener and digestive aid.

  Fennel

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  While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.

  Cumin

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  Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

  Cinnamon

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  The Indian bay leaf comes from a different tree than the European variety. It is native to the Himalayan region and has been a part of Indian cooking for a very long time. It imparts a mild, cinnamon-like aroma to dishes. It is most commonly used whole and added to the oil at the start of cooking to flavor rice, stews, and a variety of curries.

  Bay leaf

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  The lush, green mountains of Southern India are the native home of green cardamom. It is known as the "Queen of Spices." Cardamom has a sweet, floral, and highly aromatic flavor. Green pods are used whole in savory rice dishes like biryani and curries. The seeds are ground and used in desserts like kheer, and to flavor chai tea.

  Cardamom

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  Cloves are native to the Maluku Islands of Indonesia but have been a highly prized spice in India for centuries. Cloves have a strong, pungent, and sweet aroma. They are used whole in rice dishes and curries, and are also a key ingredient in many spice blends, including garam masala.

  Cloves

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  Native to Vietnam and Southern China, star anise has been used in Indian cooking for many years, likely arriving via trade routes. Star anise has a strong licorice flavor and is a key component of garam masala and other spice blends. It is often used whole to flavor biryani and other rich, meaty dishes.

  Star anise

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  Mace

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  Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.

  Turmeric

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  As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.

  Kashmiri red chili powder

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  Garam masala, which translates to "hot spice mix" in Hindi, is a blend of ground spices that originated in North India. The name "hot" refers to the warming effect the spices are believed to have on the body according to Ayurvedic medicine, rather than the spiciness from chili peppers. The composition of garam masala varies greatly by region, and even from one household to another. Garam masala is a versatile spice blend used to enhance the flavor and aroma of a wide variety of Indian dishes. It's often used as a finishing spice, added toward the end of cooking to preserve its potent fragrance. It can also be used in marinades or as a dry rub for meats. Garam masala differs from other Indian spice blends like curry powder. Curry powder was a blend created for British colonizers to mimic Indian flavors, and it typically contains turmeric, which gives it a yellow color. Garam masala, on the other hand, does not usually contain turmeric and is a traditional part of Indian culinary heritage.

  Garam Masala

The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.

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  Onion

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  Chillies were brought to India by the Portuguese, but green chillies have since become a fundamental part of the cuisine. Used to provide fresh heat and a sharp flavor, green chillies are a primary source of spiciness in Indian cooking. They can be sliced and added directly to curries, sauces, or fried alongside other spices in a Tadka.

  Green chili Optional

  Recommended, but it's up to your preference

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  Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).

  Ginger

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  Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.

  Garlic

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  Tomatoes

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  French beans

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  Carrots

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  Cauliflower

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  Ghee Optional

  Recommended, but it's up to your preference

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  Potatoes

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  Salt

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  Coriander leaves

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  Coconut milk