Veggie Korma

Veggie Korma is a very easy to make, amazingly delicious and nutrition packed Indian dish. This Veggie Korma is packed with a lot of flavors and has a divine aroma of freshly added spices.

There are two variations to make the sauce for this recipe – 

• First method is to use soaked nuts, seeds, onion tomato paste and fresh cream. 
• Second method is to use coconut, yogurt and cashew paste. 

I followed the second method for this recipe and used coconut, yogurt and cashews to make it more nutritious. The texture of this korma is creamy, rich and thick. 

This recipe can also be done in instant pot to make it quicker. Veggie Korma is one of my favorite comfort foods. This recipe makes quite a bit and you can save the leftover for 4 to 5 days.

What you’ll need to make Veggie Korma

• Vegetables – I used Carrot, Cauliflower, Baby corn, Peas, Potato, Zucchini, Celery, Green Bell Pepper, Spring onion
• Onion
• Jalapeno
• Mint
• Paneer (Indian Cottage cheese)
• Plain Yogurt
• Cashews
• Ginger
• Grated Coconut – I used frozen fresh grated coconut
• Ground Spices – Turmeric, Coriander Powder, Red Chili Powder, Garam Masala
• Whole Spices – Cardamom, Cinnamon, Cloves, Star Anise
• Oil
• Butter
• Salt

How to make Veggie Korma with step by step photos & instructions

1. Heat oil in a pot, add 1 tablespoon butter to the oil. Add the whole spices and cashews. Keep stirring for a minute. 

2. Now add chopped onion, white part of green onion, green chili, grated ginger and saute for a few minutes until the onions turn golden brown.

3. Then add in the chopped celery. Saute for a couple minutes.

4. Add diced potato and carrots, sprinkle little salt, stir and let cook for 5 minutes on medium flame.

5. Now add rest of the veggies – green bell pepper, cauliflower, peas, baby corn. Mix everything well, cover the pot with the lid and let the veggies cook for 5-8 minutes on medium flame.

6. Meanwhile, take a blender jar, add in the grated fresh coconut, yogurt, grated ginger and cashews. Blend into smooth paste adding water if required.

7. Add the coconut cashew paste to the veggies. Also add all the ground spice powders to the veggies, mix well and cook for 2 – 3 minutes on low flame without burning.

8. Add water just enough to cover the veggies. Also add paneer and mint leaves, mix well, cover the pot and let it cook for 10 -15 minutes on medium flame until the veggies are cooked well.

9. Check for salt and add more as required.

10. Serve with basmati rice, cauliflower rice, quinoa, naan bread or chapathi!

Notes

• If you cannot find fresh grated coconut(fresh or frozen), feel free to use coconut milk instead.
• You can choose a wide variety of veggies of your choice (like broccoli, chickpeas, sweet potatoes, tofu) to use in this dish and it still tastes delicious. 
• You can speed up the cooking process by using an instant pot which cooks this dish in half the time.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.