vegetable korma recipe, how to make veg korma | mix veg kurma recipe

vegetable korma recipe – aromatic and spiced curry made with mix vegetables.

korma or kurma is a curry dish which is popular in india as well as in central asia. the base of the  curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts-seeds paste or a combination.

in the north indian and mughlai cuisine generally yogurt and cream are added. whereas in the south indian versions, coconut is used along with some nuts-seeds. there are many many variations of making a korma. the taste and the flavor varies with the cooking technique and the ingredients that are used in the korma. one of the most famous korma from north india is navratan korma.

this recipe of veg korma is not a sweet version. it is mildly spiced and has a nice red color coming from the dry kashmiri red chilies. i have added both coconut and yogurt in this south indian korma variation. the whole recipe has been made in a pressure cooker. if you have time than you can also cook the korma in a pan.

the vegetables can be of your choice (cauliflower, carrots, corn, baby corn, peas, beans, potatoes). you can also add paneer/cottage cheese or tofu to the korma. to make a vegan version of this recipe, substitute yogurt with a vegan yogurt.

i have tried and tested a lot of korma recipes before and most of them i felt lacked flavor, depth and taste. now after making so many kormas, i have become a kind of an expert in preparing korma curries. this recipe of vegetable korma was so good that i had to blog it along with the peas and potato korma.

many times it happens that i take step by step pics and the recipe never makes an appearance on the blog. if the recipe does not come to our standards of taste testing, i do not add them. all the pics get deleted. i keep on trying the same recipe with different ingredients and their proportions. the whole process from the selection of ingredients to taking pictures to the preparation starts all over again and lastly the taste testing. in pursuit of such a perfection, i have deleted countless cakes, breads, cookies and a few curry recipes.

this veg korma is best served with chapatis, kerala parotta, parathas and pooris. the next good option is to serve korma with steamed rice, jeera rice or kashmiri pulao. you can also have the curry with bread or dinner rolls.

lets start step by step mix vegetable korma recipe:

1. take all the ingredients for the making the spice paste or masala paste in a grinder.

2. add half cup of water and grind to a smooth paste.

3. rinse, peel and dice the veggies. i added carrots, french beans, potatoes, peas and some white button mushrooms.

4. heat oil and add onions and curry leaves. saute till the onions become translucent. no need to brown the onions.

5. add chopped tomatoes and turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.

6. add the ground spice paste.

7. stir and saute till oil starts to leave the sides of the paste. about 4 to 5 minutes on a low flame. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.

8. add the diced vegetables and yogurt.

9. saute on a low flame for 3 to 4 minutes and then add water. season with salt. stir well. if using pressure cooker, cover with its lid and pressure cook for 2 to 3 whistles on medium to high flame. if using a pan, cover the pan and allow the vegetables to cook.

10. the veg korma is ready now.

11. garnish with some coriander leaves and serve the vegetable korma with chapatis, parathas or pooris.

if you are looking for more curry recipes then do check lauki curry, mushroom peas curry, vegetable stew, lauki chana dal curry and navratan korma.

mix vegetable korma recipe below:

veg korma recipe – mix vegetabe kurma

Author: dassana

Recipe type: main

Cuisine: south indian

• 5 to 6 tbsp fresh grated coconut or unsweetened desiccated coconut
• 5 to 6 whole cashews or ¾ to 1 tbsp chopped cashews
• ½ tbsp roasted chana dal/daliya
• ½ tbsp coriander seeds
• 3 to 4 medium sized garlic, chopped
• ¾ inch ginger, chopped
• 3 dry red kashmiri chilies or byadgi chilies. substitute with 1 to 2 green chilies or 1 to 2 dry red chilies of any other variety, depending on the hotness and pungency of the chilies.
• ¾ to 1 tsp fennel seeds
• 1 inch cinnamon stick
• 2 cloves
• 1 green cardamom
• 1 tsp poppy seeds (if not available then skip)
• a small piece of stone flower/dagad phool/kalpasi (skip if not available)
• ½ cup water for grinding

• 1 medium to large carrot, 80 to 90 gms
• ½ to ⅓ cup chopped french beans, 50 to 60 gms
• ½ cup peas, fresh or frozen
• 1 medium to large potato, 80 to 100 gms
• 4 to 5 white button mushrooms
• 1 medium sized onion
• 1 medium sized tomato
• ¼ tsp turmeric powder
• 2 tbsp fresh full fat yogurt/curd/dahi (avoid using low fat or sour yogurt as the yogurt curdles when cooking)
• 1.5 cups water
• 2 to 3 tbsp oil
• salt as required

1. take all the ingredients mentioned under the list "spice paste" in a grinder.
2. add ½ cup water and grind to a smooth paste. keep the ground paste aside.
3. rinse, peel and dice all the veggies.
4. heat oil in a pressure cooker or pan. add onions and curry leaves and saute till the onions become translucent.
5. add chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.
6. add the ground spice paste. stir and saute till oil starts to leave the sides of the paste. this takes about 4 to 5 mins on a low flame. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.
7. now add the diced vegetables and yogurt.
8. saute on a low flame for 3 to 4 mins and then add 1.5 cups water. season with salt. stir very well. if using pressure cooker, cover with its lid and pressure cook for 2 to 3 whistles on medium to high flame. if using a pan, cover the pan and allow the vegetables to cook. if the curry looks thick while cooking in a pan, then add some hot water.
9. once the vegetable are cooked well, then garnish with some coriander leaves and serve the vegetable korma with chapatis, parathas or pooris.

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