{"id":7908,"date":"2011-06-19T12:19:16","date_gmt":"2011-06-19T16:19:16","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=7908"},"modified":"2023-03-10T22:57:26","modified_gmt":"2023-03-11T03:57:26","slug":"vegetable-korma-moms-recipe-the-best-indian-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/vegetable-korma-moms-recipe-the-best-indian-recipe\/","title":{"rendered":"Vegetable Korma- Mom&#8217;s Recipe &#038; The Best, Indian Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30119\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/vegetable-korma-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/vegetable-korma-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/vegetable-korma-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">My mom&#8217;s recipe &amp; the best&#8230;<\/p>\n<p style=\"text-align: left;\">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&#8217;s veggie korma. Hands down the most delicious korma I&#8217;ve ever tasted and one of my favorite vegetarian dishes. This was one of the top recipes I requested from my mom.\u00a0 Even my hardcore non-vegetarian hubby loves this.<\/p>\n<p style=\"text-align: left;\">This veggie korma tastes really delicious &amp; 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 &amp; creamy coconut milk; make this dish so rave-worthy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30121\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/best-tasting-vegetable-korma.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/best-tasting-vegetable-korma.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/best-tasting-vegetable-korma-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/best-tasting-vegetable-korma-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Vegetable Korma<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>For cooking veggies<\/strong><\/p>\n<ul>\n<li>Carrot, diced- 1<\/li>\n<li>Potato, diced- 1<\/li>\n<li>Cauliflower florets- 1 cup<\/li>\n<li>Beans, cut 1-inch slice- 1 cup<\/li>\n<li>Peas- 1 cup<\/li>\n<li>Chili powder- 1 tsp<\/li>\n<li>Turmeric powder- 1\/4 tsp<\/li>\n<li>Water- 1\/2 cup<\/li>\n<li>Salt- 1 tsp<\/li>\n<\/ul>\n<p><strong>To grind<\/strong><\/p>\n<ul>\n<li>Coconut, grated- 1 cup<\/li>\n<li>Whole Cinnamon- 2-inch slice<\/li>\n<li>Fennel powder- 1 1\/2 tsp<\/li>\n<li>Water- 1\/2 cup<\/li>\n<\/ul>\n<p><strong>For sauteing\u00a0<\/strong><\/p>\n<ul>\n<li>Coconut oil- 3 tbsp<\/li>\n<li>Garlic, minced- 2 tsp<\/li>\n<li>Ginger, minced- 2 tsp<\/li>\n<li>Green chili, chopped- 2<\/li>\n<li>Onion, chopped small- 1<\/li>\n<li>Salt- 1 tsp<\/li>\n<li>Tomato, chopped- 2<\/li>\n<li>Cilantro, chopped- 1\/4 cup<\/li>\n<li>Curry leaves- 8 leaves<\/li>\n<\/ul>\n<p><strong>Other ingredients:<\/strong><\/p>\n<ul>\n<li>Coconut milk, thick- 1 cup<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Place a large saucepan over medium heat, add the veggies along with chili powder, turmeric powder, salt, and water.<\/li>\n<li>Cook covered till the veggies have turned soft. Don&#8217;t overcook the veggies.<\/li>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7914 size-full\" title=\"making-veggie-korma\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>In a blender, grind the above-mentioned ingredients <strong>&#8220;to grind&#8221;<\/strong> to a smooth paste.<\/li>\n<li>Add the ground coconut to the cooked veggies, combine well &amp; cook for a few minutes till the raw smell of coconut goes away.<\/li>\n<li>In the meantime, place another pan over medium heat, and add oil.<\/li>\n<li>Add minced garlic, ginger, and green chilies to the oil, saute till everything turns golden in color and aromatic.<\/li>\n<li>Add onion, season with salt, and saute till onions turn light golden in color.<\/li>\n<li>Add tomatoes and let cook for a few minutes.<\/li>\n<li>Now, add cilantro and curry leaves, and saute for a few minutes.<\/li>\n<li>Add this to the veggie &amp; coconut mixture.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7916\" title=\"making veggie korma\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-12.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-12.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-12-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-12-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Gently combine everything well, cook for a few minutes.<\/li>\n<li>Now, add the coconut milk, combine well, and let the gravy come to a slight boil.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7915\" title=\"making-veggie korma\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-11.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-11-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/making-veggie-korma-11-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Taste and add more salt if needed.<\/li>\n<li>This is a thick curry, if you prefer more gravy add some water or thin coconut milk to thin it down.<\/li>\n<li>Serve in a bowl.<\/li>\n<li>Enjoy with poori, bhatura, chapati or paratha.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/06\/Veggie-Korma-1.jpg\" \/>\n<div class=\"item ERName\">Mixed Vegetable Korma<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Curry<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For cooking veggies[\/b]<\/li>\n<li class=\"ingredient\">Carrot, diced- 1<\/li>\n<li class=\"ingredient\">Potatoes, diced- 1<\/li>\n<li class=\"ingredient\">Cauliflower florets- 1 cup<\/li>\n<li class=\"ingredient\">Beans, cut 1-inch slice- 1 cup<\/li>\n<li class=\"ingredient\">Peas- 1 cup<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]To grind[\/b]<\/li>\n<li class=\"ingredient\">Coconut, grated- 1 cup<\/li>\n<li class=\"ingredient\">Whole Cinnamon- 2-inch slice<\/li>\n<li class=\"ingredient\">Fennel powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ERSeparator\">[b]To saute[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 3 tbsp<\/li>\n<li class=\"ingredient\">Garlic, minced- 2 tsp<\/li>\n<li class=\"ingredient\">Ginger, minced- 2 tsp<\/li>\n<li class=\"ingredient\">Green chili, chopped- 2<\/li>\n<li class=\"ingredient\">Onion, chopped small- 1<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Tomato, chopped- 2<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Curry leaves- 8 leaves<\/li>\n<li class=\"ERSeparator\">[b]Other ingredient[\/b]<\/li>\n<li class=\"ingredient\">Coconut milk, thick- 1 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Place a large saucepan over medium heat, add the veggies along with chili powder, turmeric powder, salt, and water.<\/li>\n<li class=\"instruction\">Cook covered till the veggies have turned soft. Avoid overcooking the veggies.<\/li>\n<li class=\"instruction\">In a blender, grind the above-mentioned ingredients &#8220;to grind&#8221; to a smooth paste.<\/li>\n<li class=\"instruction\">Add the ground coconut to the cooked veggies, combine well &amp; cook for a few minutes till the raw smell of coconut goes away.<\/li>\n<li class=\"instruction\">In the meantime, place another pan over medium heat, and add oil.<\/li>\n<li class=\"instruction\">Add minced garlic, ginger, and green chilies to the oil, saute till everything turns golden in color and aromatic.<\/li>\n<li class=\"instruction\">Add onion, season with salt, and saute till onions turn light golden in color.<\/li>\n<li class=\"instruction\">Add tomatoes and let cook for a few minutes.<\/li>\n<li class=\"instruction\">Now, add cilantro and curry leaves, and saute for a few minutes.<\/li>\n<li class=\"instruction\">Add this to the veggie &amp; coconut mixture.<\/li>\n<li class=\"instruction\">Gently combine everything well, cook for a few minutes.<\/li>\n<li class=\"instruction\">Now, add the coconut milk, combine well, and let the gravy come to a slight boil.<\/li>\n<li class=\"instruction\">This is a thick curry, if you prefer more gravy thin it down with water or thin coconut milk.<\/li>\n<li class=\"instruction\">Taste and add more salt if needed.<\/li>\n<li class=\"instruction\">Serve in a bowl.<\/li>\n<li class=\"instruction\">Enjoy with poori, bhatura, chapati or paratha.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>My mom&#8217;s recipe &amp; the best&#8230; 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&#8217;s veggie korma. Hands down the most delicious korma I&#8217;ve ever tasted and one of my favorite vegetarian dishes. This was one of &hellip; <\/p>\n","protected":false},"author":1,"featured_media":30120,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[409,306,472,27,22,827,143,18],"tags":[533,987],"class_list":["post-7908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-milk-by-ingredient","category-family-recipes","category-gluten-free","category-indian-cuisine","category-kerala-cuisine","category-korma-by-category-recipes-2","category-thasfaves","category-vegetarian","tag-korma","tag-vegetarian","course-curry","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=7908"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7908\/revisions"}],"predecessor-version":[{"id":30123,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7908\/revisions\/30123"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30120"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=7908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=7908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=7908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}