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    Home » Side dishes

    Vegetable korma | Veg Kurma

    Published: Mar 7, 2017 · Modified: Jun 8, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Vegetable Korma or Veg Kurma is an easy-to-make, flavorful, and traditional Indian curry prepared using mixed vegetables and aromatic spices. Kurma can be served as an accompaniment with homemade naan, South Indian dosa, poori, roti, chapati, or flavored rice for a complete meal.

    Best Indian Mixed Vegetable korma in a bowl served with dosa.

    Jump to:
    • About Korma
    • Ingredients
    • Step-by-Step Instructions
    • Tips
    • Instant pot Vegetable Korma
    • Recipe FAQs
    • More Quick & Easy Indian Curry
    • Recipe card
    • User Reviews

    About Korma

    Kurma, also called korma (qorma), is a popular recipe from Indian cuisine prepared using either mixed vegetables or meat like chicken, mutton, beef with aromatic spices, coconut or coconut milk, and yogurt.

    Every region and restaurant has its unique style of making kurma. North Indian-style korma has a rich and creamy texture, while South Indian-style kurma has a light and tangier taste. Both are flavorful and delicious from the addition of whole spices.

    Visit any hotels, tiffin centers, or restaurants in South India; you will see that kurma is served as a side, along with chutney for ragi dosa, brown rice dosa, rava dosa, poori, ghee rice, or any South Indian breakfast recipes.

    Ingredients

    Vegetables: More veggies you add to make this vegetarian korma better it tastes. Some vegetables that can be added to make veg kurma are cauliflower, potato, beans, capsicum (bell pepper), and green peas. You can skip or make any vegetable combination of your liking. 

    You can add only cauliflower to make cauliflower korma or potatoes to make aloo or potato kurma.  

    Cashews: This makes your korma rich and creamy. You can use soaked almonds, poppy seeds, or melon seeds to get that creaminess instead of cashews. 

    Coconut: South Indian-style kurma uses freshly grated coconut to form a base for the curry. But if you like kurma without coconut, use coconut milk to make the korma. 

    Spices: The flavor of the dish comes from the whole spices that you are going to add. Too much will make your dish strong, but if you skip all, then it will become a normal Indian vegetable curry and not kurma. 

    See the recipe card below for a full list of ingredients and measurements.

    quick and easy veg korma (kurma) in a white bowl served with dosa.

    Step-by-Step Instructions

    For the paste

    • Heat 1 tablespoon of oil in a non-stick pan. Add cardamom seeds, cloves, onion, garlic, ginger, green chile, and a pinch of salt and saute it on medium to medium-high flame for 6 to 8 minutes until the onion becomes translucent and turns golden brown.
    • Let this cool down completely. 
    • Transfer these sauteed ingredients to a blender or mixie jar along with coconut and cashews and blend it to a smooth paste. Add little water if required. Keep this paste aside.

    Making vegetarian korma 

    • Add another 1 tablespoon of oil, bay leaf, and cumin seeds to the same pan and saute for a few seconds. 
    • Add the ground paste, tomatoes diced or pureed, carrots, and potatoes, and cook for 5 minutes. Next, add green beans, cauliflower, green peas, turmeric powder, red chile powder, garam masala powder, yogurt, salt, and little water.
    • Once this comes to a boil, reduce the flame, cover it, and simmer it for 10 minutes. You may have to stir it occasionally.
    • Add water only if required for desired consistency. Uncover and cook for additional 5 minutes. Add coriander leaves and switch off the flame.
    • Serve hot with naan, dosa, poori, chapati, pulao, or biryani, and enjoy. 
    Healthy vegetable kurma in a serving bowl garnished with coriander leaves.

    Tips

    • You can use diced tomatoes, tomato puree, tomato sauce, tomato paste, or anything that is readily available in your pantry. 
    • Potatoes and carrots take a little longer to cook than other veggies. So we add and cook them for 5 minutes before adding other veggies, so all have the right texture. 
    • You can use coconut milk instead of grated coconut. 
    • Almonds, poppy seeds, or melon seeds can be used instead of cashews. Cashews make your veg kurma rich, creamy, and delicious with sweetness. 
    • Adjust the amount of red chile and green chile to taste. 
    • The amount of garam masala powder may be varied based on the brand you use. 
    • If you are looking for a hotel-style kurma, add two cardamoms, three cloves, and ½ inch cinnamon while sauteing cumin seeds. If you do not like the garam masala flavor, then skip it. 
    • Make sure the yogurt you use is not sour. You can skip yogurt if you do not want to use it or make a vegan korma and squeeze half the lemon juice at the end with coriander leaves. 
    • Cooking time will vary based on the size of the veggies.
    • You can also make kurma in your pressure cooker. Once you add all the veggies, pressure cook for 1 whistle on high flame.
    Creamy Indian vegetable korma (kurma) in a white serving bowl.

    Instant pot Vegetable Korma

    • Turn on the SAUTE mode of your instant pot. Add tablespoon of oil. Once hot, add cardamom seeds, cloves, onion, garlic, ginger, green chile, and a pinch of salt, and saute until the onion becomes translucent and turns golden brown. Transfer these sauteed ingredients to a blender along with coconut and cashews, and blend it to a smooth paste. Add little water if required. Keep this paste aside.
    • To your IP, on SAUTE mode, add the remaining 1 tablespoon of oil, bay leaf, and cumin seeds and saute for a few seconds.
    • Add the ground paste, tomatoes diced or pureed, carrots, and potatoes and cover with a glass lid and cook for 3 minutes.
    • Next, add green beans, cauliflower, green peas, turmeric powder, red chile powder, garam masala powder, yogurt, salt, and ½ to ¾ cup water. Stir to deglaze the bottom.
    • Close the lid of your IP. Cook on low pressure for 3 minutes with the pressure valve in the sealing position.
    • Do a quick release. Stir the veggies gently. Garnish with coriander leaves. Serve hot with naan, chapati, pulao or biryani and enjoy.

    Recipe FAQs

    Is Korma and kurma the same?

    Yes. Both korma (qorma) and kurma mean the same. It is a popular Indian curry made using vegetables or meat like chicken, lamb, or beef in a rich sauce prepared using aromatic spices, yogurt, coconut, and cashews.

    What vegetables can I add while making korma?

    You can add carrot, capsicum, potatoes, green beans, beetroot, cauliflower, and broccoli, and for flavor, even paneer, mushroom, and baby corn can be used. More veggies, nutritious and healthier will be your korma curry.

    What is the difference between korma and curry?

    Korma is popular for its rich and creamy texture, made using yogurt, coconut, cashews, and mild flavor from aromatic spices. Curry does not need all of these ingredients. It is a broad term used for Indian dishes with different flavors.

    What is a good side dish for vegetable kurma?

    Kurma can be served with any Indian bread and flatbreads (naan, roti, poori, chapati), South Indian dosa, pulao, ghee rice or even simple hot steamed rice.

    More Quick & Easy Indian Curry

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    • Healthy and easy cauliflower lentil curry (dal) in a white serving bowl.
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    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    quick and easy vegetable korma (kurma) in a white bowl served with dosa.

    Vegetable Korma | Veg Kurma

    Kushi
    Vegetable korma or Veg Kurma is an easy-to-make, flavorful, and traditional Indian curry prepared using mixed vegetables and aromatic spices. Kurma can be served as an accompaniment with naan, South Indian dosa, poori, roti, chapati, or flavored rice for a complete meal.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dinner, Lunch
    Cuisine Indian, north indian, South Indian
    Servings 8
    Calories 144 kcal

    Equipment

    • Instant pot or Wide Pan
    • Mixie or Blender

    Ingredients
      

    For the korma paste

    • 1 tablespoon Vegetable oil
    • 2 Cardamom seeds
    • 1 Cloves
    • 1 Onion, roughly chopped
    • 3 to 4 Garlic cloves, roughly chopped
    • ½ inch Ginger
    • 2 Green chile, chopped
    • ¼ cup Coconut grated (dry or fresh)
    • ¼ cup Cashews

    Vegetarian Korma

    • 1 tablespoon Vegetable oil
    • 1 Bay leaf
    • 1 Cardamom seed
    • 1 Cloves
    • ½ inch Cinnamon
    • 1 teaspoon Cumin seeds
    • 2 Tomatoes, pureed or diced (or 3 tablespoon tomato paste)
    • 1 Carrot chopped
    • 2 Potatoes, cubed
    • ½ cup Green beans, chopped
    • 20 to 25 Cauliflower florets, bite-sized
    • ½ cup Green peas
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chile powder
    • 1 teaspoon Garam masala or Curry powder
    • 3 tablespoon Yogurt
    • Salt, to taste
    • 3 tablespoon Cilantro or Coriander leaves

    Instructions
     

    Traditional vegetable korma recipe

      For the paste

      • Heat 1 tablespoon of oil in a non-stick pan. Add cardamom seeds, cloves, onion, garlic, ginger, green chile, and a pinch of salt and saute it on medium to medium-high flame for 6 to 8 minutes until the onion becomes translucent and turns golden brown.
        1 tablespoon Vegetable oil, 2 Cardamom seeds, 1 Cloves, 1 Onion, roughly chopped, 3 to 4 Garlic cloves, roughly chopped, ½ inch Ginger, 2 Green chile, chopped
      • Let this cool down completely. 
      • Transfer these sauteed ingredients to a blender or mixie jar along with coconut and cashews and blend it to a smooth paste. Add little water if required. Keep this paste aside.
        ¼ cup Coconut grated, ¼ cup Cashews

      Making vegetarian korma 

      • Add another 1 tablespoon of oil, bay leaf, cardamom, cloves, cinnamon, and cumin seeds to the same pan and saute for a few seconds. 
        1 tablespoon Vegetable oil, 1 Bay leaf, 1 Cardamom seed, 1 Cloves, ½ inch Cinnamon, 1 teaspoon Cumin seeds
      • Add the ground paste, tomatoes diced or pureed, carrots, and potatoes, and cook for 5 minutes. Next, add green beans, cauliflower, green peas, turmeric powder, red chile powder, garam masala powder, yogurt, salt, and little water.
        2 Tomatoes, pureed or diced, 1 Carrot chopped, 2 Potatoes, cubed, ½ cup Green beans, chopped, 20 to 25 Cauliflower florets, bite-sized, ½ cup Green peas, ¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 1 teaspoon Garam masala or Curry powder, 3 tablespoon Yogurt, Salt, to taste
      • Once this comes to a boil, reduce the flame, cover it, and simmer it for 10 minutes. You may have to stir it occasionally.
      • Add water if required for desired consistency. Uncover and cook for additional 5 minutes. Add coriander leaves and switch off the flame.
        3 tablespoon Cilantro or Coriander leaves
      • Serve hot with naan, dosa, poori, chapati, pulao, or biryani, and enjoy. 

      Instant pot vegetable korma

      • Turn on the SAUTE mode of your instant pot. Add tablespoon of oil. Once hot, add cardamom seeds, cloves, onion, garlic, ginger, green chile, and a pinch of salt, and saute until the onion becomes translucent and turns golden brown. Transfer these sauteed ingredients to a blender along with coconut and cashews, and blend it to a smooth paste. Add little water if required. Keep this paste aside.
      • To your IP, on SAUTE mode, add the remaining 1 tablespoon of oil, bay leaf, cardamom, cinnamon, clove, and cumin seeds, and saute for a few seconds.
      • Add the ground paste, tomatoes diced or pureed, carrots, and potatoes and cover with a glass lid and cook for 3 minutes.
      • Next, add green beans, cauliflower, green peas, turmeric powder, red chile powder, garam masala powder, yogurt, salt, and ½ to ¾ cup water. Stir to deglaze the bottom.
      • Close the lid of your IP. Cook on low pressure for 3 minutes with the pressure valve in the sealing position.
      • Do a quick release. Stir the veggies gently. Garnish with coriander leaves. Serve hot with wheat naan, chapati, pulao or biryani and enjoy.

      Notes

      • You can use diced tomatoes, tomato puree, tomato sauce, tomato paste, or anything that is readily available in your pantry. 
      • Potatoes and carrots take a little longer to cook than other veggies. So we add and cook them for 5 minutes before adding other veggies, so all have the right texture. 
      • You can use coconut milk instead of grated coconut. 
      • Almonds, poppy seeds, or melon seeds can be used instead of cashews. Cashews make your veg kurma rich, creamy, and delicious with sweetness. 
      • Adjust the amount of red chile and green chile to taste. 
      • The amount of garam masala powder may be varied based on the brand you use. 
      • If you are looking for a hotel-style kurma, add two cardamoms, three cloves, and ½ inch cinnamon while sauteing cumin seeds. If you do not like the garam masala flavor, then skip it. 
      • Make sure the yogurt you use is not sour. You can skip yogurt if you do not want to use it or make a vegan korma and squeeze half the lemon juice at the end with coriander leaves. 
      • Cooking time will vary based on the size of the veggies.

      Nutrition

      Calories: 144kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 0.3mgSodium: 176mgPotassium: 544mgFiber: 4gSugar: 4gVitamin A: 1737IUVitamin C: 37mgCalcium: 44mgIron: 2mg
      Tried this recipe?Let us know how it was!

      This is an old blog post first published on March 2017. Updated with calorie information and more instructions on the stovetop and instant pot.

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      Reader Interactions

      Comments

      1. Moumita Malla

        March 07, 2017 at 8:16 am

        5 stars
        Loved the creamy and smoothy gravy

        Reply
      5 from 3 votes (2 ratings without comment)

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      Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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