Vegetable Korma

Vegetable Korma

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: South Indian

Mixed vegetables cooked in a flavourful gravy in South Indian style


  • Cauliflower florets ½ cup
  • Green peas, boiled ½ cup
  • French beans, chopped ½ cup
  • Carrot, diced ½ cup
  • Potatoes 1 cup
  • Oil 1 tbsp
  • Mustard seeds ½ tsp
  • Curry leaves 8 to 10
  • Medium onion, finely chopped 1
  • Turmeric powder ½ tsp
  • Salt to taste
  • Ginger strips to garnish
  • Masala
  • Oil 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Cinnamon 1 inch
  • Dried chillies 4
  • Small onion, diced 1
  • Green chillies, chopped 2
  • Ginger, chopped 1 tsp
  • Garlic, chopped 1 tsp
  • Cashewnuts, chopped 2 tsps
  • Fresh coconut, scraped ½ cup


  • To make the masala, heat 2 tsps oil in a non-stick pan, add fenugreek seeds, cinnamon and red chillies and saute till fragrant.
  • Add onion and saute till light brown. Add green chillies, ginger, garlic, cashewnuts and coconut and saute for 2-3 minutes. Set aside to cool.
  • Transfer the mixture into a mixer jar and grind to a paste.
  • To make the korma, heat 1 tbsp oil in a non-stick wok, add mustard seeds and let them splutter.
  • Add curry leaves and onion and saute till lightly browned. Add turmeric powder and saute for ½ minute.
  • Add cauliflower, green peas, French beans, carrot and potatoes and mix well. Add salt and mix well. Cover and cook till the vegetables are almost done.
  • Add the ground masala and mix well. Add ¼ cup water and mix well. Simmer for 2-3 minutes.
  • Transfer into a serving bowl, garnish with ginger strips and serve hot.