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Vegetable Korma Curry straight from the stove served in a cast iron pan
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4.72 from 14 votes

Vegetable Korma Curry

This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded with wholesome vegetables like potatoes, cauliflower florets, peas, french beans and even carrot - it packs in the perfect medley of crunch and vegetable goodness in every spoon. Perfect comfort food which can be served as a soup, or with a side of rice and naan bread.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dishes
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 6 Portions
Author: Richa

Ingredients

For the Paste:

  • 1 cup Onions chopped
  • 1 Green Chilli
  • 1 1/2 inch Ginger
  • 3 cloves Garlic
  • 1/4 cup Cashew Nuts
  • 1/2 cup Water

Vegetables:

  • 1 cup Potato diced
  • 1 cup Carrot diced
  • 1/2 cup Green Peas fresh or frozen
  • 1 cup Cauliflower Florets
  • 1/2 cup French Beans cut into 1 1/2 inch pieces
  • 2 1/2 cups Water

Other Ingredients:

  • 2 tablespoon Ghee
  • 2 tablespoon Curry Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Garam Masala
  • 2 teaspoon Kashmiri Chili Powder
  • 1/2 teaspoon Cinnamon Powder
  • 1/4 teaspoon Cardamom Powder
  • 1 1/2 teaspoon Salt
  • 1 cup Tomatoes chopped
  • 3 tablespoon Fresh Cream
  • Fresh Coriander for garnish

Instructions

  • Boil the ingredients for the paste in 1/2 cup of water, cool and then make a paste
  • Boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.
  • Heat 2 tablespoon ghee in a large skillet or pan. Add the prepared paste and all the spices (curry powder, turmeric powder, garam masala, chilli powder, cinnamon powder, cardamom powder). Cook stirring occasionally, for 3-4 minutes or until the ghee separates. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.
  • Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes. Take off the heat and stir in the cream. Garnish with the chopped coriander and serve hot with steamed rice or lachha parathas.

Video

Notes

  1. What is Korma?
    Korma is a dish with vegetables or meat cooked in a lightly spiced but fragrant, creamy gravy The creaminess in a Korma might come either from yogurt, cream or even coconut milk. Most korma dishes use cashews in their gravy paste which also accounts for  the creaminess
  2. Tomatoes: Substitute fresh tomatoes with a 15 ounce can of diced tomatoes. Or use 1/2 cups Tomato Puree or Tomato Passata
  3. Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder

Nutrition

Calories: 183kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4254IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 2mg