Cozy Veggie Korma

• butter↗4 tablespoon
• small onion, thinly sliced↗1
• large garlic cloves, thinly sliced↗2
• one 1-inch piece ginger, thinly sliced1
• cardamom pods↗6
• ground coriander↗1 tablespoon
• each turmeric and cumin1 teaspoon
• red pepper flakes↗0.5 teaspoon
• ground cinnamon↗0.125 teaspoon
• old potatoes, peeled and cubed (about 3 cups)2
• water↗1 cup
• green beans, cut into 1-inch pieces↗2 cup
• red bell pepper, cut into 1-inch pieces↗1
• cubed paneer2 cup
• heavy cream↗0.5 cup
• plain full-fat yogurt↗0.5 cup
• salt↗1.5 teaspoon
• garam masala↗0.5 teaspoon
• of water (if needed)0.5 cup
• cilantro to garnish
• rice for serving↗

Step-by-step instructions

1. 1

   Cook aromatics: Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5‑7 minutes until softened.

2. 2

   Add spices: Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2‑3 minutes until fragrant.

3. 3

   Simmer the veggies: Add potatoes and water; cover and simmer for 8‑10 minutes. Add green beans and bell peppers; simmer uncovered for 3‑5 minutes, until all vegetables are tender. Add paneer (optional).

4. 4

   Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.

5. 5

   Prepare to feast: Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.