2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend
1 onion chopped
3 cloves of garlic chopped
2 inches of ginger grated
1 cup of a can of crushed tomato’s
1 Tbs of tomato paste
1 cup of water
1 cup of heavy cream or homemade cashew milk, made by soaking cashews in water and
grinding them in a blender.
1 teaspoon of sugar or coconut sugar
salt and pepper to taste and you can add red chili pepper if you need more spice.
1 potato cut in 1 inch cubes
1 cup of peas
2 carrots chopped
1 cup of green beans chopped
1/3 head of broccoli florets
1/2 red and orange pepper
1/3 head of cauliflower cut florets
- To Make the Korma Sauce In a heavy wide 4 quart pot or saute pan over moderately high heat add 2 tbsp of canola oil and saute the onions, garlic and grated ginger stirring occasionally until golden brown approximately 10 minutes.
- Reduce the heat to moderate then stir in 2 Tbsp of Maani’s Tikka Masala Spice Blend and mix together to heat up the spices with the onion mixture. Then add the crushed tomato sauce and tomato paste and stir together for 5 minutes till everything is mixed together. Next add the water and heavy cream and let that boil until the sauce gets thick in consistency for another 10 minutes. Once thick reduce heat to low and add the sugar, salt and pepper to taste.
- In a separate pan add the cut cauliflower and potatoes with a little water to cook the veggies and cover for 8 minutes so they get a bit softer.
- When the veggies are a bit soft then combine with the korma sauce. Reduce the heat to medium low, cover, and simmer until the vegetables are desired tenderness and the sauce mixes with the veggies, now add the peas, green beans, carrots and peppers because they cook quicker then the potato and cauliflower.
- You may need to let this dish simmer with a lid so the potatoes and cauliflower are cooked through.
- Once all the veggies are desired tenderness and cooked through serve this dish over rice, quinoa, farro and garnish with cilantro or you can always serve this with a warm naan bread.
This addicting sauce can be made 3 days ahead and refrigerated in an airtight container.