My mom’s recipe & the best…
When I think of veggie korma, none of the restaurant kormas come to my mind. The only korma that always flashes to my mind is my mom’s veggie korma. Hands down the most delicious korma I’ve ever tasted and one of my favorite vegetarian dishes. This was one of the top recipes I requested from my mom. Even my hardcore non-vegetarian hubby loves this.
This veggie korma tastes really delicious & can be along with chapati, poori, bhatura, or paratha. You could use a medley of your favorite veggies: carrot, cauliflower, beans, potato, peas, etc. This korma has a mesmerizing aroma imparted by the added spices and the sauteed ingredients along with the rich & creamy coconut milk; make this dish so rave-worthy.
Vegetable Korma
Ingredients:
For cooking veggies
- Carrot, diced- 1
- Potato, diced- 1
- Cauliflower florets- 1 cup
- Beans, cut 1-inch slice- 1 cup
- Peas- 1 cup
- Chili powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Water- 1/2 cup
- Salt- 1 tsp
To grind
- Coconut, grated- 1 cup
- Whole Cinnamon- 2-inch slice
- Fennel powder- 1 1/2 tsp
- Water- 1/2 cup
For sauteing
- Coconut oil- 3 tbsp
- Garlic, minced- 2 tsp
- Ginger, minced- 2 tsp
- Green chili, chopped- 2
- Onion, chopped small- 1
- Salt- 1 tsp
- Tomato, chopped- 2
- Cilantro, chopped- 1/4 cup
- Curry leaves- 8 leaves
Other ingredients:
- Coconut milk, thick- 1 cup
Instruction
- Place a large saucepan over medium heat, add the veggies along with chili powder, turmeric powder, salt, and water.
- Cook covered till the veggies have turned soft. Don’t overcook the veggies.
- In a blender, grind the above-mentioned ingredients “to grind” to a smooth paste.
- Add the ground coconut to the cooked veggies, combine well & cook for a few minutes till the raw smell of coconut goes away.
- In the meantime, place another pan over medium heat, and add oil.
- Add minced garlic, ginger, and green chilies to the oil, saute till everything turns golden in color and aromatic.
- Add onion, season with salt, and saute till onions turn light golden in color.
- Add tomatoes and let cook for a few minutes.
- Now, add cilantro and curry leaves, and saute for a few minutes.
- Add this to the veggie & coconut mixture.
- Gently combine everything well, cook for a few minutes.
- Now, add the coconut milk, combine well, and let the gravy come to a slight boil.
- Taste and add more salt if needed.
- This is a thick curry, if you prefer more gravy add some water or thin coconut milk to thin it down.
- Serve in a bowl.
- Enjoy with poori, bhatura, chapati or paratha.
Mixed Vegetable Korma
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Curry
Cuisine: Indian
Serves: 5 people
Ingredients
For cooking veggies
- Carrot, diced- 1
- Potatoes, diced- 1
- Cauliflower florets- 1 cup
- Beans, cut 1-inch slice- 1 cup
- Peas- 1 cup
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Water- ½ cup
- Salt- 1 tsp
To grind
- Coconut, grated- 1 cup
- Whole Cinnamon- 2-inch slice
- Fennel powder- 1½ tsp
- Water- ½ cup
To saute
- Coconut oil- 3 tbsp
- Garlic, minced- 2 tsp
- Ginger, minced- 2 tsp
- Green chili, chopped- 2
- Onion, chopped small- 1
- Salt- 1 tsp
- Tomato, chopped- 2
- Cilantro, chopped- ¼ cup
- Curry leaves- 8 leaves
Other ingredient
- Coconut milk, thick- 1 cup
Instructions
- Place a large saucepan over medium heat, add the veggies along with chili powder, turmeric powder, salt, and water.
- Cook covered till the veggies have turned soft. Avoid overcooking the veggies.
- In a blender, grind the above-mentioned ingredients "to grind" to a smooth paste.
- Add the ground coconut to the cooked veggies, combine well & cook for a few minutes till the raw smell of coconut goes away.
- In the meantime, place another pan over medium heat, and add oil.
- Add minced garlic, ginger, and green chilies to the oil, saute till everything turns golden in color and aromatic.
- Add onion, season with salt, and saute till onions turn light golden in color.
- Add tomatoes and let cook for a few minutes.
- Now, add cilantro and curry leaves, and saute for a few minutes.
- Add this to the veggie & coconut mixture.
- Gently combine everything well, cook for a few minutes.
- Now, add the coconut milk, combine well, and let the gravy come to a slight boil.
- This is a thick curry, if you prefer more gravy thin it down with water or thin coconut milk.
- Taste and add more salt if needed.
- Serve in a bowl.
- Enjoy with poori, bhatura, chapati or paratha.
