Mixed Vegetable Korma

My mom’s vegetarian speciality…

While thinking of veggie korma, none of the restaurant kormas come to my mind. Only korma that always flashes to my mind without any denial is my mom’s veggie korma. Hands down the most delicious korma I’ve ever tasted and my favorite veggie dish. This was one of the top recipes I got from my mom during my early learning stages of cooking. As always, I love the taste of my mom’s prepared korma rather than mine, it is unbeatable. Even my hardcore non-vegetarian hubby loves this.

This veggie korma tastes really delicious when eaten along with poori or paratha. You could use a medley of your favorite veggies: carrot, beans, potato, peas etc. Creaminess from the coconut milk and aroma from the added spices and sauteed ginger/garlic/cilantro makes this dish so rave-worthy.

Vegetable Korma

Ingredients:

Cooking veggies:

  • Carrot, diced- 2
  • Potatoes, diced- 2
  • Beans, cut small- 1 1/2 cups
  • Peas- 1 cup
  • Chili powder- 3/4 tsp
  • Turmeric powder- 1/4 tsp
  • Water- 1/4 cup
  • Salt- to taste

To grind:

  • Coconut, grated- 1 cup
  • Cinnamon, whole- 2 inch slice
  • Fennel powder- 1 1/2 tsp
  • Water- 1/2 cup

To saute:

  • Oil- 3 tbsp
  • Garlic, minced- 2 tsp
  • Ginger, minced- 2 tsp
  • Green chili, chopped- 2
  • Onion, chopped small- 1
  • Salt- to taste
  • Tomato, chopped- 2
  • Cilantro, chopped- 2 handful
  • Curry leaves- 1 stalk

Other ingredient:

  • Coconut milk, thick- 1 cup

Instruction

  • In a large pot, cook the veggies along with chili powder, turmeric powder, salt and water.
  • Don’t over cook the veggies.
  • In a blender, grind the above mentioned ingredients “to grind” to a smooth paste.
  • Add this ground mixture to the cooked veggies and place the pot or cooker over low heat, combine well and let it cook.
  • In the meantime, place a skillet over medium heat, add oil.
  • Add minced garlic, ginger and green chilies to the oil, saute till it starts to turn golden in color and aromatic.
  • Add onion, little salt and saute till onion turns tender.
  • Add tomatoes and let it cook.
  • Now, add cilantro and curry leaves, saute for a few minutes.
  • Remove from the heat and add this to the veggie mixture.
  • Gently combine everything well, let the mixture heat up a bit.
  • Now, add the coconut milk, combine well and let it come to a boil.
  • Taste and add salt if needed.
  • Serve warm along with poori, paratha, crepes or rotis.

 

Mixed Vegetable Korma
Author: 
Recipe type: Curry
Cuisine: Indian
 
Ingredients
Cooking veggies
  • Carrot, diced- 2
  • Potatoes, diced- 2
  • Beans, cut small- 1½ cups
  • Peas- 1 cup
  • Chili powder- ¾ tsp
  • Turmeric powder- ¼ tsp
  • Water- ¼ cup
  • Salt- to taste
To grind
  • Coconut, grated- 1 cup
  • Cinnamon, whole- 2 inch slice
  • Fennel powder- 1½ tsp
  • Water- ½ cup
To saute
  • Oil- 3 tbsp
  • Garlic, minced- 2 tsp
  • Ginger, minced- 2 tsp
  • Green chili, chopped- 2
  • Onion, chopped small- 1
  • Salt- to taste
  • Tomato, chopped- 2
  • Cilantro, chopped- 2 handful
  • Curry leaves- 1 stalk
Other ingredient
  • Coconut milk, thick- 1 cup
Instructions
  1. In a large pot, cook the veggies along with chili powder, turmeric powder, salt and water.
  2. Don't over cook the veggies.
  3. In a blender, grind the above mentioned ingredients "to grind" to a smooth paste.
  4. Add this ground mixture to the cooked veggies and place the pot or cooker over low heat, combine well and let it cook.
  5. In the meantime, place a skillet over medium heat, add oil.
  6. Add minced garlic, ginger and green chilies to the oil, saute till they starts to turn golden in color and aromatic.
  7. Add onion, little salt and saute till onion turns tender.
  8. Add tomatoes and let it cook.
  9. Now, add cilantro and curry leaves, saute for a few minutes.
  10. Remove from the heat and add this to the veggie mixture.
  11. Gently combine everything well, let the mixture heat up a bit.
  12. Now, add the coconut milk, combine well and let it come to a boil.
  13. Taste and add salt if needed.
  14. Serve warm along with poori, paratha, crepes or rotis.

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