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Vegetable Korma



  • 1 1/2 cup vegetables Carrot, beans, cauliflower, green peas, potato
  • 1 small-medium onion finely chopped
  • 1/2 of medium tomato chopped
  • 1-2 green chillies
  • 1 tsp ginger-garlic paste
  • 1 bay leaf
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 3/4 tsp chilly powder
  • 3/4-1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/2 cup coconut milk
  • Salt to taste

To Grind

  • Coconut a handful
  • 5-6 cashew nuts
  • 1/4 tsp fennel seeds
  • 1 Green chilly



  • In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions, green chillies , ginger-garlic paste one by one and sauté. Onion should not turn brown in color.
  • Add the powdered ingredients (chilly powder, turmeric powder, garam masala, coriander powder) and stir for a min. Keep the heat low at this point as you wouldn’t want the spices to burn.
  • Add potatoes, carrots, and beans; sauté for 3 minutes. Add water and bring to the boil.When vegetables are half done add the cauliflower and peas along with the coconut milk ,salt, finely ground paste (refer TO GRIND ) and chopped tomato .
  • Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste.


✔I used frozen vegetables, so i just added a half a cup of water only because it doesn’t need to be cooked for a long time.
✔If using fresh veggies, add just the right amount of water needed for them to cook. Remember that the gravy has to be a little thick.
✔ The kurma thickens with time so switch off the heat accordingly.
✔ The frozen veggies which i used had corn in it. It tasted really good in the curry. So if you prefer you can add corn too.
✔ I made the coconut milk by mixing 5 tsp of coconut milk powder in 1/2 cup of warm water.