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Vegetable Korma

6 Apr

Vegetable Kurma

Vegetable kurma is a very popular rich creamy Indian dish made of various vegetables and multiple spices without overpowering the taste of cooked vegetables. Korma is generally light cream to golden brown in color having yogurt, milk or various dried nut based sauces. In this particular recipe of vegetable korma, yogurt is based as a sauce with few ground cashews to make it rich and tasty. Carrots, peas and red bell pepper impart a mild sweet flavor to this korma. Korma should be creamy with all vegetables just cooked and soft.
Makes: 3 servings


Cauliflower 1/2 of Small One
Red Bell Pepper 1/2 of One
Carrot 1 Small
Green Peas 1/2 Cup
Potato 1
Onion 1
Green Chile 1
Cashews 10
Ginger Garlic Paste 1 tsp
Garam Masala 1 tsp
Turmeric Powder a pinch
Cumin Seeds 1/2 tsp
Curry Leaves 5
Yogurt 1/2 Cup
Cilantro few sprigs
Ghee / Oil 1 tbsp
Salt to taste

Method of preparation:

Break cauliflower into small florets and thoroughly wash them.
Wash, remove stem and chop bell pepper into bit sized pieces.
Wash, peel and chop carrot into small cubes.
Peel and dice the potato.
Peel and finely chop onion.
Remove stem, wash and slit the green chile.

Heat oil in a pan, add cumin seeds, curry leaves, green chile, onion and ginger garlic paste.
Stir in cauliflower, red bell pepper, carrot, green peas, poatato and cashew paste.
Add a cup of water and cook covered on medium – low flame stirring occasionally until all the vegetables are cooked and turns soft with light crunch.
Then stir in garam masala, turmeric powder and yogurt.
Cook covered for few more mintues and remove from heat.
Garnish the vegetable korma with sliced cashews and chopped cilantro.
Serve vegetable korma with plain steamed rice, or any flat indian bread like chapati, poori etc…
Notes: Alternatively, pressure cook all vegetables in little water for 2 whistles. Make sure to use the garam masala recipe i provided to get best results.

Suggestions: Vegetables are raw – Put back on stove and cook the korma until all vegetables are soft and break when pierced with a spatula.
Variations: Vegetable korma can be made with wide range of spices and wide range of vegetables as long as they are not sticky (ladies finger)and don’t ooze color (beetroot). Include mushrooms, french beans, tomato, broccoli, sweet potato etc… Some recipes call for red chile powder, peppercorn powder, grated coconut, raisins, almonds, fresh cream to make the vegetable korma rich.
Other Names: Vegetable Kurma, Veggie Korma, Veggie Kurma, Mixed Vegetable Koorma, Vegetable Kuruma, Vegetable Khorma.