Vegetable Korma | Veg Kurma
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.
Servings: 8
Calories: 144kcal
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
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: 144kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 176mg | Potassium: 544mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1737IU | Vitamin C: 37mg | Calcium: 44mg | Iron: 2mg