korma recipe, how to make korma recipe with mix veggies | kurma recipe

mix vegetable korma is an aromatic, delicious and lightly spiced curry made with mix veggies.
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4.62 from 21 votes

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

mix veg kurma recipe, vegetable korma recipe

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 are

this recipe of 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 vegetable 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:

korma recipe

Author:Dassana Amit
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Course:main course
Cuisine:south indian
Servings (change the number to scale):4 to 5
4.62 from 21 votes
vegetable korma recipe, veg korma recipe
mix vegetable korma is an aromatic, delicious and lightly spiced curry made with mix veggies.

INGREDIENTS FOR korma recipe

(1 CUP = 250 ML)

for making spice paste for korma

  • 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 mix 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 korma recipe

preparation for korma recipe

  • take all the ingredients mentioned under the list "spice paste" in a grinder.
  • add 1/2 cup water and grind to a smooth paste. 
  • keep the ground paste aside.
  • rinse, peel and dice all the veggies.

making korma recipe

  • heat oil in a pressure cooker or pan. add onions and curry leaves and saute till the onions become translucent.
  • add chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.
  • 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. 
  • stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.
  • now add the diced vegetables and yogurt.
  • saute on a low flame for 3 to 4 mins and then add 1.5 cups water. season with salt. stir very 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. if the vegetable korma curry looks thick while cooking in a pan, then add some hot water.
  • once the vegetable are cooked well, then garnish mix vegetable korma with some coriander leaves. 
  • serve the veg korma with chapatis, parathas or pooris.
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preparation to make korma recipe with mix vegetables

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

making korma

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 korma recipe

6. add the ground spice paste.

making korma recipe

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.

making korma recipe

9. saute on a low flame for 3 to 4 minutes and then add water. season with salt. stir well. if using a 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.

making korma recipe

10. the mix vegetable korma is ready now.

mixed vegetable korma recipe

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

mix veg kurma recipe, vegetable korma recipe, korma recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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116 comments/reviews

  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

    • 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. 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.

  6. 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

    • 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

  7. 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. ♡

  8. 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 🙂

  9. 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

  10. 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.

  11. 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.

  12. 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.

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