Cherry Tomato Korma

Cherry Tomato Korma


Here's a recipe for cherry tomato korma.


1 pint of cherry tomatoes, rinsed and dried

1 large onion, finely chopped;

2 cloves of garlic,

minced 1-inch piece of ginger, peeled and grated

1 teaspoon cumin seeds 1 tsp.

coriander seeds 1/2 tsp.

turmeric 1/2 tsp.

garam masala 1/2 tsp. paprika [chilly powder]

1/2 cup cashews, soaked in water for 30 minutes

1/2 cup heavy cream

Salt to taste

Chopped cilantro [kothimir], for garnish

Basmati rice, for serving.


Heat some oil in a pan over medium-high heat.

Add the cumin and coriander seeds and toast for a minute or two until fragrant.

Add the onion and cook until it turns translucent, stirring occasionally.

Then add the garlic and ginger and cook for another minute.

Add the turmeric, garam masala, and chilly powder to the pan and stir well to combine with the onion mixture.

Cook for a minute or two until the spices are fragrant.

Add the cherry tomatoes to the pan and cook for 5-7 minutes until they begin to soften and burst. While the tomatoes cook, drain the cashews and add them to a blender along with 1 cup of water.

Blend until smooth. Once the tomatoes have softened, add the cashew mixture to the pan and stir well.

Bring to a simmer and cook for 5–10 minutes until the sauce has thickened slightly.

Add the heavy cream to the pan and stir well. Cook for a few more minutes until the sauce has thickened to your desired consistency.

Season with salt to taste. Serve the korma over basmati rice and garnish with chopped cilantro [kothimir].

Enjoy your delicious cherry tomato korma.