vegetable korma recipe | creamy Indian veg korma | Kerala style veg kurma | restaurant style vegetable korma |

by Tarla Dalal

Vegetable Korma ( How To Make Veg Korma)

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वेजिटेबल कोरमा रेसिपी | मलाईदार भारतीय शाकाहारी कोरमा सब्जी | वेजिटेबल कुर्मा करी | वेजिटेबल कोरमा रेसिपी हिंदी में - हिन्दी में पढ़ें (Vegetable Korma ( How To Make Veg Korma) in Hindi)

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vegetable korma recipe | creamy Indian veg korma sabzi | vegetable kurma curry | with 46 amazing images.

vegetable korma recipe is a South Indian style sabzi is a versatile recipe that combines a medley of vegetables with a rich, flavorful gravy. Learn how to make vegetable korma recipe | creamy Indian veg korma sabzi | vegetable kurma curry |

This restaurant-style vegetable kurma curry is a delicious and easy-to-make side dish that is perfect for any occasion. The masala paste is made with coconut, coriander, and onions, which gives the curry a unique and flavorful taste. It is a great accompaniment to rice, puris, appam, and other Indian breads.

To make this vegetable korma healthier, we suggest avoiding potatoes and cauliflower. The other vegetables in the recipe provide enough fiber and antioxidants for a healthy diet.

pro tips to make vegetable korma: 1. You can add any other vegetables of your choice like coloured capsicum or baby corns. 2. You can also add little fresh cream to make richer gravy. 3. Do not overcook the deep fried vegetables after adding it to the gravy to avoid it from getting mushy.

Enjoy vegetable korma recipe | creamy Indian veg korma sabzi | vegetable kurma curry | with detailed step by step photos.

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Vegetable Korma ( How To Make Veg Korma)

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Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 45 mins 5Makes 5 servings

Ingredients

Blend Into A Smooth Paste Using 1/4 Cup Water
1/4 cup roughly chopped onions
1/4 cup chopped coriander (dhania)
1/4 cup freshly grated coconut
1 tsp chopped ginger (adrak)
5-6 garlic (lehsun) clove
1/2 tbsp blanched cashew nuts (kaju)
1/2 tbsp blanched melon seeds (charmagaz)
1 tsp poppy seeds (khus-khus)

Other Ingredients For Vegetable Korma
2 tbsp ghee
1 to 2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 black cardamom (badi elaichi)
1 bayleaf
1/2 cup thinly sliced onions
1/4 cup chopped tomatoes
1 cup cauliflower florets
1/2 cup sliced carrot
1/2 cup chopped french beans
1/2 cup chopped capsicum
1 cup paneer (cottage cheese) cubes
1/2 cup green peas
1/2 cup tomato pulp
1/2 tsp turmeric powder (haldi)
1/2 tbsp chilli powder
1 tsp coriander (dhania) cumin seeds (jeera) powder
salt to taste
1 tbsp dried fenugreek leaves (kasuri methi)

Method

For vegetable korma

To make vegetable korma, heat oil in a deep pan and deep-fry the cauliflower florets until light golden brown and crisp. Remove in a plate and keep aside.
In the same oil deep fry carrot, french beans and capsicum for 2 minutes. Remove in a plate and keep aside.
In the same oil deep fry paneer cubes till light golden brown, remove it and keep aside.
Heat ghee in a deep kadhai, add cloves, cinnamon, cardamom, bayleaf and sauté for a few seconds.
Add onions and sauté on medium flame for 2 minutes. Add the tomatoes and sauté for another 2 minutes.
Add tomato pulp, turmeric powder, chilli powder, coriander cumin seeds powder and cook on medium flame for 2 to 3 minutes.
Add the prepared paste and cook on medium flame for 2 to 3 minutes, while stirring occasionally.
Add the green peas, fried vegetables, salt to taste, 1 cup hot water and kasuri methi.
Mix well and cook on medium flame for 5 minutes, while stirring occasionally.
Serve the vegetable korma hot with puris.

Vegetable Korma ( How To Make Veg Korma) recipe with step by step photos

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vegetable korma recipe | creamy Indian veg korma sabzi | vegetable kurma curry | then do try other vegetable sabzi recipes also:

what is vegetable korma made of?

See the below image of list of ingredients for making masala paste.
See the below image of list of ingredients for making vegetable korma.

how to make the masala

In a mixer jar, add ¼ cup roughly chopped onion.
Add ¼ cup chopped coriander (dhania).

Add ¼ cup freshly grated coconut.
Add chopped green chillies.
Add 5-6 garlic cloves.
Add 1 tsp chopped ginger (adrak).
Add ½ tbsp blanched melon seeds (charmagaz).

Add ½ tbsp blanched cashew nuts (kaju).
Add 1 tsp poppy seeds (khus-khus).
Add ¼ cup water.
Blend into a smooth paste.

how to make vegetable korma

To make vegetable korma | creamy Indian veg korma sabzi | vegetable kurma curry | heat oil in a deep pan and add 1 cup cauliflower florets.

Deep fry until light golden brown and crisp. Remove in a plate and keep aside.
In the same oil add ½ cup sliced carrots.
Add ½ cup chopped french beans.
Add ½ cup chopped capsicum.
Deep fry the veggies for 2 minutes. Remove in a plate and keep aside.

In the same oil deep 1 cup paneer cubes till light golden brown.
Remove it in a plate and keep aside.
Heat 2 tbsp ghee in a deep kadhai.
Add 2 cloves (laung / lavang).
Add 1 small stick cinnamon.

Add 1 black cardamom (badi elaichi).
Add 1 bayleaf.
Sauté for a few seconds.
Add ½ cup thinly sliced onions.
Sauté on medium flame for 2 minutes.

Add ½ cup chopped tomatoes.
Sauté for another 2 minutes.
Add ½ cup tomato pulp.
Add ½ tsp turmeric powder (haldi).
Add ½ tbsp chilli powder.

Add 1 tsp coriander-cumin seeds powder.
Cook on medium flame for 2 to 3 minutes.
Add the prepared paste.
Cook on medium flame for 2 to 3 minutes, while stirring occasionally.
Add ½ cup green peas.

Add the fried vegetables.
Add salt to taste.
Add 1 cup hot water.
Add 1 tbsp dried fenugreek leaves (kasuri methi).
Mix well and cook on medium flame for 5 minutes, while stirring occasionally.

Serve vegetable korma \ | creamy Indian veg korma sabzi | vegetable kurma curry | hot with puris.

pro tips to make vegetable korma

You can add any other vegetables of your choice like coloured capsicum or baby corns.
You can also add little fresh cream to make richer gravy.
Do not overcook the deep fried vegetables after adding it to the gravy to avoid it from getting mushy.

vegetable korma benefits

Vegetable Korma is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 106% of RDA.
2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 35% of RDA.
3. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products:Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 32% of RDA.
4. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 20% of RDA.
5. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 17% of RDA.