Diwali special: Vegetable Malai Korma with Elmlea Double

vegitable malai korma

This creamy, decadent Vegetable Malai Korma is a festive treat that you and your family will enjoy at Diwali and beyond. The rich texture of the dish comes from Elmlea double, which doesn’t split when cooked, lasts longer both opened and unopened than fresh cream and is lower in fat. Any left over in the carton can be added to soups, stews and even salad dressing! Keep some ready naan or flame grilled chappatis handy to mop up your Vegetable Malai Korma. Developed for you in partnership with Elmlea Double. Watch me make this over at my YouTube channel.


  • 3 tbsp/45ml Elmlea Double
  • 2 tbsp oil
  • 100gm onion, finely chopped
  • Half inch ginger, grated
  • 2 garlic cloves, grated
  • 2 medium carrots (100 gm), diced
  • Handful beans, chopped
  • 4 new potatoes, quartered
  • 2 cups hot water
  • Half tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Half tsp chilli powder
  • 5 tbsp tomato puree
  • 1 tbsp cashew butter
  • One cup frozen peas
  • Quarter tsp garam masala
  • Nutmeg and powdered seeds of 2 green cardamoms
  • Handful of cashew nuts to garnish


  1. Bring the oil to high heat in a wok or large frying pan. When it’s hot, toss in the onions, ginger and garlic and sauté for 10 minutes until golden.
  2. Now add the carrots, beans and potatoes and mix well for a minute until you see the edges of the potatoes turning translucent. Tip in the spices and mix through to coat, then stir through the tomato puree.
  3. Next pour in the hot water and leave the vegetable to bubble for about 15-20 minutes until you can insert a fork easily into a potato. In the meantime, mix the cashew butter and Elmlea Double together in a bowl.
  4. Add in the frozen peas when the vegetables are cooked and then stir through Elmlea Double and cashew mixture. Simmer for a couple of minutes as you stir through the garam masala, a grating of fresh nutmeg and the powdered cardamom. Add salt to your taste.
  5. Toast the cashew nuts with no oil in a small frying pan to garnish the Vegetable Malai Korma before serving.

Comments are closed.

AuthorRajni Rajput

Author Bio

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.