Vegetable Korma

This Indian vegetarian dish is rich, creamy, and extremely flavorful. The veggies are sunk in a sauce based on coconut milk and cashews.

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Vegetable Korma is the best accompaniment with indian breads like chappathi, paratha, poori or naan. But it tastes equally good with plain white rice too.

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There are a million different variations of the korma sauce throughout India. Some of them use yoghurt, or even cream.

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You can make this with any combination of veggies you like. You can even substitute the veggies with chicken. It would taste nice too.

This is one of those curries to which ‘the husband’ never says no to, even though he is not a big time veggie fan.

Hop u guys will try this out and love it.

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Recipe courtesy: Jayanthi of Sizzling veggies

1 1/2 cup vegetables (Carrot, beans, cauliflower, green peas, potato)
1 small-medium onion (finely chopped)
1/2 of medium tomato (chopped)
1-2 green chillies
1 tsp ginger-garlic paste
1 bay leaf
2 tbsp oil
1/2 tsp mustard seeds
3/4 tsp chilly powder
3/4-1 tsp coriander powder
1/2tsp garam masala
1/4 tsp turmeric powder
1/2 cup coconut milk
Salt to taste

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To Grind:

Coconut (a handful)
5-6 cashew nuts
1/4 tsp fennel seeds
1 Green chilly

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Procedure:

1. In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions, green chillies , ginger-garlic paste one by one and sauté. Onion should not turn brown in color.

2. Add the powdered ingredients (chilly powder, turmeric powder, garam masala, coriander powder) and stir for a min. Keep the heat low at this point as you wouldn’t want the spices to burn.

3. Add potatoes, carrots, and beans; sauté for 3 minutes. Add water and bring to the boil.When vegetables are half done add the cauliflower and peas along with the coconut milk ,salt, finely ground paste (refer TO GRIND ) and chopped tomato .

4. Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste.

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Notes:

✔I used frozen vegetables, so i just added a half a cup of water only because it doesn’t need to be cooked for a long time.
✔If using fresh veggies, add just the right amount of water needed for them to cook. Remember that the gravy has to be a little thick.
✔ The kurma thickens with time so switch off the heat accordingly.
✔ The frozen veggies which i used had corn in it. It tasted really good in the curry. So if you prefer you can add corn too.
✔ I made the coconut milk by mixing 5 tsp of coconut milk powder in 1/2 cup of warm water.

 

Vegetable Korma
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INGREDIENTS
  1. 1 1/2 cup vegetables (Carrot, beans, cauliflower, green peas, potato)
  2. 1 small-medium onion (finely chopped)
  3. 1/2 of medium tomato (chopped)
  4. 1-2 green chillies
  5. 1 tsp ginger-garlic paste
  6. 1 bay leaf
  7. 2 tbsp oil
  8. 1/2 tsp mustard seeds
  9. 3/4 tsp chilly powder
  10. 3/4-1 tsp coriander powder
  11. 1/2tsp garam masala
  12. 1/4 tsp turmeric powder
  13. 1/2 cup coconut milk
  14. Salt to taste
To Grind
  1. Coconut (a handful)
  2. 5-6 cashew nuts
  3. 1/4 tsp fennel seeds
  4. 1 Green chilly
DIRECTIONS
  1. In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions, green chillies , ginger-garlic paste one by one and sauté. Onion should not turn brown in color.
  2. Add the powdered ingredients (chilly powder, turmeric powder, garam masala, coriander powder) and stir for a min. Keep the heat low at this point as you wouldn’t want the spices to burn.
  3. Add potatoes, carrots, and beans; sauté for 3 minutes. Add water and bring to the boil.When vegetables are half done add the cauliflower and peas along with the coconut milk ,salt, finely ground paste (refer TO GRIND ) and chopped tomato .
  4. Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste.
Notes
  1. ✔I used frozen vegetables, so i just added a half a cup of water only because it doesn’t need to be cooked for a long time.
  2. ✔If using fresh veggies, add just the right amount of water needed for them to cook. Remember that the gravy has to be a little thick.
  3. ✔ The kurma thickens with time so switch off the heat accordingly.
  4. ✔ The frozen veggies which i used had corn in it. It tasted really good in the curry. So if you prefer you can add corn too.
  5. ✔ I made the coconut milk by mixing 5 tsp of coconut milk powder in 1/2 cup of warm water.
Savory&SweetFood https://savoryandsweetfood.com/

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15 thoughts on “Vegetable Korma

  1. Assalam Alaikum Sadia….

    Made it for dinner along with your Sweet & Spicy Chicken Fry and ‘thenga pathiri’ to go with it.Turned out great….

    My kids (my best critics) who are not veggie crazy, like many, really liked this one and had a good serving of the Korma. Chicken being their favourite in any form, was a Big Hit as well.

    Keep them coming Sadia…

    I have clicked few pics, pls inbox me your email id, I will forward it to you…

    Jazakallah Khair for the yummy recipes…

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