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50 mins
Vegetable Korma Recipe

Vegetable Korma

An Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

Vegetable Korma is a vibrant combination of vegetables and whole spices. It is a truly Indian dish in every way, belonging to the Muglai range of cuisine that has old, established Persian connections.

Vegetable Korma is a slightly complex dish with many ingredients (most of them spices) that is often made by chefs in the northern Indian state of Uttar Pradesh. However, if you take care and follow this recipe you will be rewarded with a really tasty dish that is slightly spicy and truly nourishing. Vegetable Korma is best served with any of the Indian breads.

      Preparation Time: 30 Minutes

      Cooking Time: 20 Minutes

Ingredients for Vegetable Korma

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
FOR THE MASALA
½ cup
coconut powder
6
green chilies
1
onion
about 1 inch
fresh ginger
½ teaspoon
turmeric
1 tablespoon
aniseeds
½ inch
cinnamon bark
6
cloves
2 pods
cardamom
1 tablespoon
poppy seeds
3 - 4 stems
coriander
 
water
FOR THE KORMA
4 tablespoons
vegetable oil
1
bay leaf
4 oz
green or string beans
3
carrots
2
potatoes
1 tablespoon
ghee (clarified butter or drawn butter)
 
water
 
salt
3 oz
peas (fresh or frozen)
1 large
tomato

 

How to Cook Vegetable Korma

  1. As with all Indian (or Chinese) cooking; where you have many ingredients, it's always better to prepare them first so they are at hand when you need them. So peel and roughly chop the onion and ginger, chop the tomato, peel and finely dice the potatoes and carrots - about ½" (1cm) cubes - and chop the string beans.
  2. To prepare the masala (the mix of spice powders), place the grated coconut, green chilies, chopped onions, chopped ginger, turmeric powder, aniseeds, cinnamon bark, cloves, cardamom pods, poppy seeds and the leaves from the coriander into an electric blender or food processor, adding just a very small amount of water. Blend the ingredients into a fine paste and set aside.
  3. Set a deep, heavy saucepan over a medium heat and add 2 tablespoons of vegetable oil. Add the bay leaf and the finely diced green beans, carrots, and potatoes plus 1 tablespoon of ghee. Roast the vegetables for about 3-4 minutes, stirring frequently, then add the masala mix (spicy paste) and sauté.
  4. Wait until the raw masala smell vanishes then add sufficient water to just cover the vegetables, and a pinch of salt. Cover the pan with a lid and cook for about 10 minutes until the vegetables are tender. Once they are cooked, add the peas, chopped tomatoes and more salt to taste. Simmer for few minutes longer, remove the bay leaf, garnish with a few coriander leaves and serve the Vegetable Korma with Indian bread like naan or paratha.


Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
If the korma is too spicy add some curds or lime to it to take the 'heat' out of the spice. Take care to add the curd or lime only after transferring the Vegetable Korma into a serving bowl.
 
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