Get Ready To Cook Vegetable Korma In 7 Easy Steps

Vegetable Korma is a rich and creamy Indian curry made with a medley of vegetables simmered in a spiced, coconut-based sauce. The dish features a blend of aromatic spices, including cumin, coriander, and garam masala, which are combined with grated coconut or coconut milk to create a luscious, flavorful gravy. The vegetables, often including carrots, peas, potatoes, and beans, absorb the spices and creamy sauce, resulting in a comforting and indulgent dish. Garnished with fresh coriander, Vegetable Korma is typically served with steamed rice, naan, or chapati, making it a versatile and satisfying meal.

Here's a flavorful and easy recipe for Vegetable Korma, a rich and creamy Indian curry made with mixed vegetables in a spiced, coconut-based sauce:

1. Ingredients

For the Korma Paste:

- 1 cup grated fresh coconut (or desiccated coconut)

- 1 small onion, chopped

- 2-3 cloves garlic

- 1-inch piece of ginger

- 2-3 green chilies (adjust to taste)

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon coriander seeds

- 1/2 teaspoon fennel seeds

- 1/4 teaspoon turmeric powder

- 1/2 teaspoon garam masala

For the Korma:

- 2 tablespoons oil or ghee

- 1 large onion, finely sliced

- 1 cup mixed vegetables (e.g., carrots, peas, potatoes, beans), cut into bite-sized pieces

- 1 large tomato, chopped

- 1/2 cup plain yogurt or coconut milk

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon mustard seeds (optional)

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

2. Instruction

Step 1- Prepare the Korma Paste:

- In a blender or food processor, combine the grated coconut, chopped onion, garlic, ginger, green chilies, cumin seeds, coriander seeds, fennel seeds, turmeric powder, and garam masala.

- Blend into a smooth paste using a little water if necessary. Set aside.

Step 2- Cook the Vegetables:

- Heat oil or ghee in a large pan over medium heat.

- Add sliced onions and cook until golden brown.

- Add cumin seeds and mustard seeds (if using) and let them splutter.

- Add the chopped tomatoes and cook until they break down and become soft.

Step 3- Add the Korma Paste:

- Stir in the prepared korma paste and cook for a few minutes until the oil starts to separate from the paste.

Step 4- Cook the Vegetables:

- Add the mixed vegetables to the pan and stir well to coat them with the korma paste.

- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.

Step 5- Add Yogurt or Coconut Milk:

- Reduce the heat to low and gradually stir in the yogurt or coconut milk.

- Simmer the curry on low heat until the vegetables are tender and the sauce has thickened (about 15-20 minutes).

Step 6- Finish and Garnish:

- Check the seasoning and adjust salt or spices as needed.

- Garnish with fresh coriander leaves.

Step 7- Serve:

- Serve hot with steamed rice, naan, or chapati.

Enjoy your delicious Vegetable Korma!