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
Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.
Other Vegetables Recipes
Asparagus Wrapped In Parma Ham can be served either as an easy appetizer or as an accompaniment to a main course. Either way, the taste is addictive.
Creamy Corn and Vegetable Soup is one of those lovely versatile recipes that's easy and quick to make and works equally as well for any occasion.
Warm Asparagus Salad is a delightful, fresh salad suitable for a light meal in summer or winter. And it doesn't matter if the eggs are still warm.
