50 mins
Vegetable Korma
Recipe by Mamtha Sunil Kumar
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.
Veal Marengo 
Vegetable Upma Ingredients for Vegetable Korma
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Vegetable Korma
- 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.
- 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.
- 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.
- 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'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.
What To Eat Tonight
Delicious hand-picked meals that were made for sharing. Your family is special so they deserve something special, don't they!
These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!
Christmas is that special time of year when diets go out of the window and folks spend more time preparing beautiful meals.
Other Vegetables Recipes
Mighty Manx Mash is a great way to "sex-up" mashed potatoes... brought to you from The Isle of Man, where men are men and mashed potatoes are special!
Properly cleaned and cooked, the leek is a fine vegetable and Braised Leeks enjoy a delightful flavour, so make the best of them.
Onion, Tomato & Cucumber Raita is a quickly-made accompaniment for all kinds of Indian Biryani. You can use it as a delicious dip with raw vegetables.
