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Vegetable Korma 🥕🌱🍅

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Ingredients

Adjust Servings:

	For the Vegetable Korma
	1 cup mixed vegetables (carrot, peas, beans, potatoes, etc.), chopped
	1 onion, finely chopped
	2 tomatoes, pureed
	1/4 cup yogurt
	1/4 cup cream or coconut milk
	1/4 cup cashew nuts (soaked in water for 10-15 minutes)
	1/4 cup grated fresh coconut (optional)
	2 tablespoons ghee or oil
	1/2 teaspoon turmeric powder
	1 teaspoon garam masala
	1 teaspoon ground coriander
	1 teaspoon cumin powder
	1/2 teaspoon cinnamon powder
	Salt to taste
	Fresh coriander leaves for garnish
	For the Korma Paste
	2 tablespoons ginger-garlic paste
	1/2 teaspoon cumin seeds
	1/2 teaspoon fennel seeds (optional)
	3 green cardamom pods
	1-inch cinnamon stick
	1/4 teaspoon cloves
	1 dried bay leaf
	1/2 teaspoon chili powder (optional for heat)

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Vegetable Korma 🥕🌱🍅

Name: Vegetable Korma 🥕🌱🍅
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Cuisine: Indian
Ingredients: mixed vegetables (carrot, peas, beans, potatoes, etc.), chopped: 1 cup; onion, finely chopped: 1; tomatoes, pureed: 2; yogurt: 1/4 cup; cream or coconut milk: 1/4 cup; cashew nuts (soaked in water for 10-15 minutes): 1/4 cup; grated fresh coconut (optional): 1/4 cup; ghee or oil: 2 tablespoons; turmeric powder: 1/2 teaspoon; garam masala: 1 teaspoon; ground coriander: 1 teaspoon; cumin powder: 1 teaspoon; cinnamon powder: 1/2 teaspoon; Salt to taste; Fresh coriander leaves for garnish; ginger-garlic paste: 2 tablespoons; cumin seeds: 1/2 teaspoon; fennel seeds (optional): 1/2 teaspoon; green cardamom pods: 3; cinnamon stick: 1-inch; cloves: 1/4 teaspoon; dried bay leaf: 1; chili powder (optional for heat): 1/2 teaspoon

A creamy, aromatic vegetable curry delight

Features:

Cuisine:

Indian

A rich and creamy vegetable korma made with a variety of vegetables, yogurt, and aromatic spices. Perfect for pairing with naan or rice.

45 minutes
Serves 6
Medium

Ingredients

For the Vegetable Korma
1 cup mixed vegetables (carrot, peas, beans, potatoes, etc.), chopped
1 onion, finely chopped
2 tomatoes, pureed
1/4 cup yogurt
1/4 cup cream or coconut milk
1/4 cup cashew nuts (soaked in water for 10-15 minutes)
1/4 cup grated fresh coconut (optional)
2 tablespoons ghee or oil
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon cumin powder
1/2 teaspoon cinnamon powder
Salt to taste
Fresh coriander leaves for garnish
For the Korma Paste
2 tablespoons ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds (optional)
3 green cardamom pods
1-inch cinnamon stick
1/4 teaspoon cloves
1 dried bay leaf
1/2 teaspoon chili powder (optional for heat)

Directions

Vegetable Korma is a flavorful and indulgent curry made with a variety of mixed vegetables cooked in a rich, creamy sauce. The dish features a blend of aromatic spices, yogurt, and either cream or coconut milk, creating a luxurious and fragrant gravy. The addition of cashews and grated coconut adds a delightful richness to the korma, making it a perfect comfort food. Whether served with fluffy rice or soft naan, this vegetable korma is a delicious and satisfying meal for any occasion.

Here is an approximate nutritional breakdown for Vegetable Korma per serving (assuming 6 servings):

Calories	250-300 kcal
Protein	4-6 g
Carbohydrates	20-25 g
Fat	18-22 g
Saturated Fat	10-12 g
Fiber	4-6 g
Sugar	5-7 g
Sodium	300-400 mg
Cholesterol	10-15 mg

Note: These values may vary depending on specific ingredients used, such as the type of cream or coconut milk.

Share It: Let's Cook Together!

Steps

1 Done	Prepare the Korma Paste • Heat a pan and dry roast the cumin seeds, fennel seeds, cardamom pods, cinnamon stick, cloves, and bay leaf for 2-3 minutes until aromatic. • Let the roasted spices cool down and then grind them into a fine powder. • In a blender, add the ground spices along with the ginger-garlic paste, chili powder, and a little water to make a smooth paste.
2 Done	Cook the Vegetables • Heat ghee or oil in a large pan. Add the finely chopped onion and sauté until golden brown. • Add the prepared korma paste and sauté for 2-3 minutes until the oil separates from the paste. • Add the chopped vegetables and stir well, letting them cook for 5 minutes.
3 Done	Make the Gravy • Add the pureed tomatoes, turmeric powder, coriander powder, cumin powder, and garam masala. Cook for another 5-7 minutes until the tomatoes soften and the spices are cooked. • Add the yogurt, stirring continuously to avoid curdling, and cook for another 5 minutes. • Add the cream or coconut milk and mix well. If the gravy looks too thick, you can add a little water to adjust the consistency.
4 Done	Simmer the Korma • Once everything is well combined, cover and let it simmer for 10-15 minutes until the vegetables are tender and the flavors meld together.
5 Done	Finish and Serve • Add the soaked cashews and grated coconut (if using) to the korma and cook for another 5 minutes. This will make the sauce rich and creamy. • Garnish with fresh coriander leaves. Serve your Vegetable Korma with steamed rice or naan for a complete meal!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.