mix veg kurma recipe, vegetable korma recipe

vegetable korma recipe with step by step photos – veg korma is a aromatic, delicious and lightly spiced curry made with mix vegetables.

korma or kurma is a curry dish which is popular in india as well as in central asia. the base of the  curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts-seeds paste or a combination.

in the north indian and mughlai cuisine generally yogurt (curd) and cream are added. whereas in the south indian versions, coconut is used along with some nuts-seeds. there are many many variations of making a korma. the taste and the flavor varies with the cooking technique and the ingredients that are used in the korma. few more delicious korma recipes which you can try are:

this recipe of veg korma is not a sweet version. it is mildly spiced and has a nice red color coming from the dry kashmiri red chilies. i have added both coconut and yogurt in this south indian korma variation. the whole recipe has been made in a pressure cooker. if you have time than you can also cook the korma in a pan.

the vegetables can be of your choice (cauliflower, carrots, corn, baby corn, peas, beans, potatoes). you can also add paneer (cottage cheese) or tofu to the korma. to make a vegan version of this veg korma recipe, substitute yogurt with a vegan yogurt.

i have tried and tested a lot of korma recipes before and most of them i felt lacked flavor, depth and taste. now after making so many kormas, i have become a kind of an expert in preparing korma curries. this recipe of vegetable korma was so good that i had to blog it along with the peas and potato korma.

many times it happens that i take step by step pics and the recipe never makes an appearance on the blog. if the recipe does not come to our standards of taste testing, i do not add them. all the pics get deleted. i keep on trying the same recipe with different ingredients and their proportions. the whole process from the selection of ingredients to taking pictures to the preparation starts all over again and lastly the taste testing. in pursuit of such a perfection, i have deleted countless cakes, breads, cookies and a few curry recipes.

this veg korma is best served with chapatis, kerala parotta, parathas and pooris. the next good option is to serve vegetable korma with steamed rice, jeera rice or kashmiri pulao. you can also have the curry with bread or dinner rolls.

if you are looking for more curry recipes then do check:

vegetable korma recipe below:

veg korma recipe
4.45 from 27 votes
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vegetable korma recipe | veg korma recipe

vegetable korma recipe - aromatic, delicious and lightly spiced curry made with mix vegetables.

course main course
cuisine south indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 4 to 5
author dassana amit

ingredients (1 cup = 250 ml)

for making spice paste (masala paste):

  • 5 to 6 tablespoon fresh grated coconut or unsweetened desiccated coconut
  • 5 to 6 whole cashews Or ¾ to 1 tablespoon chopped cashews (kaju)
  • ½ tablespoon roasted chana dal (daria dal or roasted bengal gram)
  • ½ tablespoon coriander seeds (sabut dhania)
  • 3 to 4 medium sized garlic - chopped (lahsun)
  • ¾ inch ginger - chopped (adrak)
  • 3 dry red kashmiri chilies or byadgi chilies - broken and deseeded if your prefer. substitute with 1 to 2 green chilies or 1 to 2 dry red chilies of any other variety depending on the hotness and pungency of the chilies.
  • ¾ to 1 teaspoon fennel seeds (saunf)
  • 1 inch cinnamon stick (dal chini)
  • 2 cloves (lavang)
  • 1 green cardamom (hari elaichi)
  • 1 teaspoon poppy seeds (khus khus) - if not available then skip
  • a small tiny piece of stone flower (dagad phool or kalpasi or patthar ke phool) - skip if not available. stone flower is strongly aromatic and flavored. so use a very tiny piece.
  • ½ cup water for grinding

other ingredients for vegetable korma:

  • 1 medium to large carrot Or 80 to 90 grams carrots (gajar)
  • ½ to ⅓ cup chopped french beans Or 50 to 60 grams french beans
  • ½ cup peas - fresh or frozen (matar)
  • 1 medium to large potato Or 80 to 100 grams potatoes
  • 4 to 5 white button mushrooms
  • 1 medium sized onion
  • 8 to 10 curry leaves Or 1 small to medium tej patta (indian bay leaf)
  • 1 medium sized tomato
  • ¼ teaspoon turmeric powder (haldi)
  • 2 tablespoon fresh full fat curd (dahi or yogurt) - avoid using low fat or sour yogurt as the yogurt curdles when cooking
  • 1.5 cups water
  • 2 to 3 tablespoon oil
  • salt as required
  • few chopped coriander leaves for garnish

how to make recipe?

preparation for vegetable korma recipe:

  1. take all the ingredients mentioned under the list "spice paste" in a grinder.
  2. add 1/2 cup water and grind to a smooth paste. 

  3. keep the ground paste aside.

  4. rinse, peel and dice all the veggies.

making vegetable korma recipe:

  1. heat oil in a pressure cooker or pan. add onions and curry leaves and saute till the onions become translucent.
  2. add chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.
  3. add the ground spice paste. stir and saute till oil starts to leave the sides of the paste. this takes about 4 to 5 mins on a low flame. 

  4. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.

  5. now add the diced vegetables and yogurt.
  6. saute on a low flame for 3 to 4 mins and then add 1.5 cups water. season with salt. stir very well. 

  7. if using pressure cooker, cover with its lid and pressure cook veg korma for 2 to 3 whistles on medium to high flame. 

  8. if using a pan, cover the pan and allow the vegetables to cook. if the vegetable korma curry looks thick while cooking in a pan, then add some hot water.

  9. once the vegetable are cooked well, then garnish the vegetable korma with some coriander leaves. 

  10. serve the vegetable korma with chapatis, parathas or pooris.


lets start step by step vegetable korma recipe:

1. take all the ingredients for the making the spice paste or masala paste in a grinder.

ingredients for veg korma recipe

2. add half cup of water and grind to a smooth paste.

grind veg korma ingredients

3. rinse, peel and dice the veggies. i added carrots, french beans, potatoes, peas and some white button mushrooms.

mixed veggies for korma recipe

4. heat oil and add onions and curry leaves. saute till the onions become translucent. no need to brown the onions. you can also add 1 small to medium tej patta/indian bay leaf instead of curry leaves.

saute onions for veg kurma recipe

5. add chopped tomatoes and turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.

saute tomatoes for veg kurma recipe

6. add the ground spice paste.

add ground spice paste for making mixed veg korma

7. stir and saute till oil starts to leave the sides of the paste. about 4 to 5 minutes on a low flame. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.

stir veg korma masala

8. add the diced vegetables and yogurt.

add vegetables to korma masala

9. saute on a low flame for 3 to 4 minutes and then add water. season with salt. stir well. if using pressure cooker, cover with its lid and pressure cook veg korma for 2 to 3 whistles on medium to high flame. if using a pan, cover the pan and allow the vegetables to cook.

allow the vegetables to cook

10. the vegetable korma is ready now.

mixed vegetable korma recipe

11. garnish with some coriander leaves and serve the vegetable korma with rotis, parathas or pooris or rumali rotis.

mix veg kurma recipe, vegetable korma recipe




116 thoughts on “vegetable korma recipe, how to make vegetable korma | veg korma recipe”

  1. Thanks a lot for the delicious recipes.i tried this yesterday night, it came out very well. I tried many of your receipes all were great hit only. Thanks for your dedication 😊

  2. Hi Dasana thanks for the recipie ,,,,,it was really good, ,, it must be really difficult for you to post step wise recipies along with your other family commitments still very good job Dasana ,,,,hats off to you
    Happy Women’s day

    1. Welcome Kavita. Thanks for your kind words. At times it do becomes difficult. But at the end of the day, i love cooking and trying new recipes, so that helps. Happy Women’s day

  3. Hi Dassana. Hope You are fine 🙂 Cooked this recipe today and turned out very well. I had cauliflower, capsicum, carrot and peas at home so used them instead. Hubby loved it a lot ! Thanks again for a flawless recipe. Love the way you share recipes on Facebook. Just wondering if you are thinking for live video on Facebook ? It would be really awesome for your fans to interact with you 🙂 Hoping for it to happen soon !

  4. Hi Dassana
    I made this dish last night and it turned out great. I didn’t have any yoghurt so I substituted two tablespoons of tomatoe puree instead. Thanks for sharing these excellent easy to follow recipes. I have learned so much from you 🙂

  5. Thank you so much for sharing this recipe. . I tried it came out well . . Easy steps too . Love it

  6. I’ve a question. If one doesn’t have coconut or coconut milk, what can one use in the qorma to retain its creamy texture? I’d prefer not to use cream since I’m health conscious.

    1. maham, coconut gives a very good taste and flavor. you can add some curd instead. with curd taste will change. use fresh curd as it should not curdle.

  7. Ma’am I really like your recipes and have downloaded the app just wanted to say that this korma recipe doesn’t seem to have the ingredients list in app. Otherwise awesome work

    1. thanks neha. i know of this issue. the app program is having some bugs and hence not able to download the recipe card. we are working on it and we hope this gets resolved soon. i have copy pasted the ingredients for you below.

      for making the spice paste/masala paste:
      5 to 6 tbsp fresh grated coconut or unsweetened desiccated coconut
      5 to 6 whole cashews or ¾ to 1 tbsp chopped cashews
      ½ tbsp roasted chana dal/daria dal/dalia
      ½ tbsp coriander seeds/sabut dhania
      3 to 4 medium sized garlic/lahsun, chopped
      ¾ inch ginger/adrak, chopped
      3 dry red kashmiri chilies or byadgi chilies – broken and deseeded if your prefer. substitute with 1 to 2 green chilies or 1 to 2 dry red chilies of any other variety, depending on the hotness and pungency of the chilies.
      ¾ to 1 tsp fennel seeds
      1 inch cinnamon stick/dal chini
      2 cloves/lavang
      1 green cardamom/hari elaichi
      1 tsp poppy seeds (if not available then skip)
      a small tiny piece of stone flower/dagad phool/kalpasi/patthar ke phool (skip if not available. stone flower is strongly aromatic and flavored. so use a very tiny piece.)
      ½ cup water for grinding
      other ingredients:
      1 medium to large carrot, 80 to 90 gms
      ½ to ⅓ cup chopped french beans, 50 to 60 gms
      ½ cup peas/matar, fresh or frozen
      1 medium to large potato, 80 to 100 gms
      4 to 5 white button mushrooms
      1 medium sized onion
      8 to 10 curry leaves or 1 small to medium tej patta/indian bay leaf
      1 medium sized tomato
      ¼ tsp turmeric powder/haldi
      2 tbsp fresh full fat yogurt/curd/dahi (avoid using low fat or sour yogurt as the yogurt curdles when cooking)
      1.5 cups water
      2 to 3 tbsp oil
      salt as required
      few chopped coriander leaves for garnish

  8. Hello mam,
    I admire you alot mam,
    When I got married you helped me alot I knew nothing about cooking but, the way you have explained each recipe I love that and it goes quite easy to cook..
    I have tried more than 100 recipes of yours and I swear all turned out outstanding but never got a chance to thank you mam..
    Today I thank you alot my in-laws are very happy from what I cook n so m happy too..
    Thanks alot mam 🙂
    Love your cooking n love you too. ♡

  9. Thanks a lot for the very precise recipe. . Tried it today. For masala however I used only coconut, kaju, dalchini, coriander seeds, ginger-garlic, and cloves. Bt it turned out so well. Would love to try again 🙂

  10. Simply superb!!!!!!!!. Any recipes a detailed step by step instruction.for any new comer that is newly starting to learn cooking this is the BIBLE of recipes. I always refer to this website for any recipes on the earth ofcourse VEG

  11. Sir muje apke website bahuth achalaga muje kutch bananahe to pehele vegrecipe me dundtihu incase nahimila to doosra dektihu ap jo dishes explain karteho O bahut achalagtahe south Indian recepi exallent bisibele bath powder masala no he I muje achese nahibana phir Mere pas jo bisibelpowder the usme banadiya thank u so much pls update jalebi receip.

  12. I was wondering if it would be possible to make a korma without the onions and tomatoes. My dad is allergic to tomatoes anD I’m allergic to onions.

  13. Made this curry for dinner today and it was delicious. Adapted the recipe a bit as I’m vegan, but was really pleased with the outcome. I used to be scared of cooking Indian dishes as they seem so complex but your blog is so thorough and helpful that makes it so much easier to follow even for a newbie.

  14. Dear sir
    I tried yesterday mix veg kurma but my spice paste was white not orange colored like yours and I added two to three green chilli,and 10 green chillies still no spice at all. Could u plz guess what went wrong or its bcs of curds and onion it reduces the spice or sonething else went wrong but the taste was good

    1. orange color is due to red chilies. if you add green chilies, then color will be creamish. 10 green chilies, should make the dish very spicy. but i think the chilies were low in their heat quotient, hence the korma was not spicy. curd and onions do balance the spiciness. but in this recipe the amount used is not too much.

  15. hi
    Love all your recipes n ve had great reviews from those relishing them. In Bangalore this dish is called sagu n is served with rava idli,set dosa n puri.i love that taste and crave it a lot here in UK but could not find perfect recipe anywhere.the one here is fabulous n goes into my permanent recipe book reminded me of college days again.am very delighted.thanks for this recipe.

    1. thanks deepa. i have had sagu with pooris in bangalore before. but the gravy was of a different color. more creamish. i used to think sagu has a different set of ingredients. anyways thanks for liking this recipe.

      1. Yes you are right…some hotels use green chills instead of red ones and the proportion of poppy seeds in sagu is more and hence the creamier texture.the ingredients are the same..

  16. I tried almost all recipes..it came out very nicely…now I am feeling I became expert in cooking..thank u…keep on posting new recipe

  17. Hi Dassana,

    I have made this recipe before and it was wonderful. I want to make this for some guests. How do i double the quantity ? Should I just double all ingredients ?

    Typically, How do I increase the quantity of your recipes ? Do i just double all the items ?

    Thanks
    Sharmilee

    1. welcome sharmilee. not all recipe work well when doubled. specially in gravy recipes the proportion can go wrong. little bit approximation or andaaz is needed while doubling the recipes.

      1. Can you suggest how I can double this recipe ?
        I assume I can double the quantity of vegetables and onion/tomato ?
        How do I double the spice list ?

        It would be great if you can provide the recipe for preparing large quantities as well, for your recipes.

        1. sharmilee, in gravy recipes the doubling can go wrong. since one cannot double the spices like the way onions and tomatoes are doubled. too much of spices will ruin the taste. usually when i make recipes for large servings, i eyeball the ingredients and use the method of andaaz (approximation). it will be difficult to tell you how much of the spices to be added for double of the recipe. most of the recipes on the blog have 4 to 5 servings. if i double, the whole recipe changes and thus i cannot add the doubled version on the blog. since i try and test the recipe before adding. you will have to use the method of andaaz. just rely on your gut and prepare the recipe. thats what i also do apart from eyeballing and using the method of andaaz.

          1. Thanks Dassana. Will try to approximate the spices. And will double rest of the vegetables. Will let you know how it goes.

  18. Hello, it’s been few months i’m following your website. I was looking at the curry section and saw this recipe. Actually the reason i entered your site today is to decide which item i’m going to fix for menu in my wedding ceremony. One item i very much liked in your site is Basundi. And we’ve actually decided to make it on my reception program. Now i’m trying to decide which curry and paneer item i should order for. Can you help me in deciding? One thing to consider we’re going to feed about 1500 people, and here in my city cooks aren’t much oriented with indian cuisine. I shall have to cook the item first and then tell them how to cook it, they’ll try to enact it. Then it’s going to be finalised. So i was thinking that rather me going to try all the recipes and then teaching them, can you advise me which curry and paneer recipes are commonly used and will be yummy and possible to make in reception ceremony for a large amount of people? Thanks.

    1. congratulations utsav in advance. we hope you have a great time.
      we suggest this
      for starters – paneer tikka, pav bhaji, dahi vada, pani puri, dahi papdi chaat, khaman dhokla, aloo tikki, tomato soup, aloo chaat
      in paneer curries you can choose between paneer butter masala, kadai paneer gravy, palak paneer, matar paneer, malai kofta, paneer tikka masala and tawa paneer masala
      in curry recipes you can choose from punjabi chole recipe (with pooris or bhatura or naan), rajma, dal makhani, dal bukhara, vegetable korma, dal tadka, dal fry, vegetable makhanwala, veg handi, punjabi kadhi, aloo matar curry, punjabi dum aloo,
      in rice you can have jeera rice, matar pulao, veg biryani, veg pulao and plain steamed rice.
      in breads you can have naan, kulcha, rotis/phulka, parathas, romali roti, tandoori roti, poori and naan.
      in dessert – kheer, jalebi, shahi tukra, gulab jamun, ice cream with falooda, gajar halwa, phirni.

      wish you all the best.
      i have shared with you typical north indian or punjabi wedding menu.

  19. Hi. i want to make dis korma next week. but i want to skip roasted chana dal bcoz i m allergic to dis. plz suggest another ingredients or can I skip dis.

  20. Wow , I guess that’s the only word that’s been coming whenever I cook a dish from your recipe. Loved this flavour packed kurma. Have a flavourfull delicious new year dassana

  21. Hi Dasana,
    First of all let me thank U for such amazing recipes. Your website has given us a lot of good food. I am very happy that I stumbled upon your website. the way you explain how to cook makes it very easy for us to follow it And come up with the good dishes. Thank you very much .

  22. Sheeba Anishkumar

    This is an awesome recipe…. I must say all the recipes that I have tried till date are great…thanks a lot for sharing the lip smacking dishes.

  23. Just made this korma. Love cooking recipes from your website. It takes a long time compared to the usual food I cook, but it’s great. So relaxing. And it tastes delicious. Thanks!

  24. Hi Dassana! The veggie korma looks amazing! Stumbled upon this recipe while looking for some veggie curry to make tonight for the husband. If you don’t mind, could you tell me what’s in that glass next to the curry? When I used to visit India as a kid, we would get a drink that had little seeds like the ones in the picture. The juice shop closed down, so it’s been at least 15 years since I’ve had it but I remember trying to bite down those little slimy yet crunchy seeds like it happened yesterday! The drink we used to have was called “sarbath” and it was served ice cold with milk, these little seeds and pineapple essence 🙂

  25. It’s really awesome your exact measures are very useful and please give the onion and tomotto in grams

  26. Hi Dassana, your blog has always helped me cook delicious food for my family. And this Korma reciepe is out of the world. May you prosper abundantly and keep sharing many more reciepes. Thanks!!!

  27. Hi Dassana, I came upon your blog while looking for a vegan yoghurt recipe (your cashew yoghurt I will be attempting for the first time tomorrow!!) and am left with my mouth watering and an eager anticipation to try out your recipes. Your korma sounds especially delicious…thanks so much for sharing your culinary insights and experience with the wider world… Cheers, lisl (from sunny south africa!)

  28. Hi Dasanna, as usual your recipes never diappoint me;) Kurma is tasty and very similar to Kerala style Kurma. I did not get the dark red colour as I did not have Kasmiri chillies. Thanks a ton for such easy yummy recipes!!

  29. Hi Dassana! I tried your recipe and is just fabolous! The best korma I ever had! Thanks a million for sharing this delightful dish! I’m so amazed with it! I’m feeling happy since I tasted!

    Cheers from Brasil, from yours American’s fans 🙂 You don’t have idea how your dish sounds familiar. Here there’s a dish (and the vegeterian version) called “moqueca”. As korma, there’s endless variations, but the recipe is too similar. Whe use coconut milk, sweet peppers, carrots, onions, ginger, cilantro, coriander, cashew nuts (sometimes, peanuts). But here we never use cinnamom or clove, we do preferer cumin instead. The big difference is because we use palm oil (óleo de dendê), with a very caracteristic flavour (the best oils are Nigerian and Brazilian for sure, LOL). To garnish, cilantro and parsley. As main, with plain rice and sometimes, fried fish (I’m vegeterian, so, bleeehhhrg). Yummi!

    Promise you, I’ll try some different recipes.

    Just love your site!

    Cheers 🙂

    1. thanks a lot guilherme for the feedback as well as your sweet comment. agree there are many many variations of korma. ‘moqueca’ looks pretty familiar with the ingredients you have mentioned. i need to try it. i have coconut milk in the fridge and lets see if i make this recipe. thanks for sharing 🙂

  30. hi dassana ,

    really its awesome.so many times I tried veg kurma.but it didn’t work.

    my hubby frustrated abt kurma and me too.something went wrong.

    thank u so much for your receipe. i hope it comes well.keep ur good work.

    all the best.

  31. This recipe came our fantastic. I used couple of green chillies instead of the red ones. They were awesome.

  32. This looks awesome! What would you recommend for a yogurt substitute to make this vegan?
    Thanks!!

  33. You have so much patience thatswhy if the recipe is not okay u are not posting
    and again trying the same with different propotions.Hats off to u and sure i will try

    1. thanks priya. its a question of consideration also. if i publish a wrong recipe then i am indirectly spoiling the meal time of everybody who will be trying that imperfect recipe. so i will responsible for my readers and their family.

  34. Your kurma looks mouthwatering. I usually prepare my kurma with a lot more coconut, we’re looking at half cup of dessicated coconut. I think it’s a regional thing, here in Kerala we always pile on the coconut and coconut milk. I’m going to try it your way next.

      1. Hi I love your recipes, a request please post any veg curry or korma for ghee rice or peas pulav please

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