As is typical for most popular Indian curries, regional and personal influences are huge, which is why you see so many variations of Korma. In the north, commonly a nut paste or yogurt is used in the curry, and southern inspired recipes use coconut milk or cream. If you want a make-ahead meal, I've included the instructions for making it in the slow cooker below. Heat one tablespoon of the butter in a frying pan with a small glug of oil. When foaming, add the mushrooms and fry over a medium heat for five minutes or until beginning to turn golden brown. Add the spring onions, pak choi and garlic and cook for three minutes.

The beauty of korma is its velvety smooth sauce which is accomplished by adding yogurt, cream or a nut paste, usually made from cashews or almonds. Into a 6-inch pan, add 1 cup rinsed and drained rice, 1 cup water, 1 tablespoon ghee, and 1 teaspoon salt. Prior to cooking, soak for 15 minutes. Soaking in room temperature water helps the rice absorb some of the liquid, therefore shortening the cooking time and preserving the flavor.If making cumin rice, rinse and soak for 15 minutes while you prepare the remaining ingredients and start the sauce. They’re all unopened - I’ve found out what it tastes like to eat a bad one and believe me it's not very nice!” he said.

Vegetable Korma: I'd actually cook the sauce and the veggies separately. Add 1/4 cup water to the sauce and cook as directed. Meanwhile, steam vegetables in the microwave or stovetop. Use a combination of cauliflower, green beans, and green peas to make an Instant Pot Vegetable Korma.This question is like asking me if my meatloaf recipe will taste just like what your mother makes. Maybe? Deep bowls of noodles are a saviour when we need a hit of comfort and are strapped on time. These noodles combine soy, butter, and mushrooms for a slurpy bowl of goodness. Any leftovers can be eaten cold or reheated the next day.