Veg Kurma Recipe or Vegetable Korma Recipe – Mixed vegetables are simmered in mild, creamy, flavorful and aromatic kurma curry.

Veg kurma served in a bowl with rice in the back.

There are many variation in making veg korma based on different region. Different elements are used for making gravy. E.g. Mughlai version has saffron, khoya, nuts to get creamy gravy. Shahi korma which is more of Punjabi style has cream in it. Kashmiri version has nuts, dried fruits and yogurt. South Indian veg kurma has coconut based gravy.

Today I am sharing South Indian hotel style vegetable kurma recipe.

This coconut and yogurt based gravy is mild yet very flavorful and aromatic. If you prefer spicy gravy then you can increase the green chilies or red chili powder amount.

Other popular korma curry recipes are Navratna korma and paneer korma. I will share these two later sometime.

Check out other similar curry recipes
Mixed vegetable curry // Veg handi // Paneer jalfrezi // Veg makhani // Veg kolhapuri

Step By Step Photo Instructions:

1) First cook the vegetables. I have cooked them in microwave, You can steam them or pressure cook or saute in the pan them as per your convenience. How I have done: take all the veggies except capsicum in microwave safe bowl with pinch of salt and few tablespoons of water.

2) Cover and cook for 5 minutes on high power or till veggies are 70% cooked.

Collage of 2 images showing mixed veggies in a bowl and cooked.

3) Then add capsicum and again cover and cook till veggies are 100% cooked and soft (not mushy).

4) For steaming method instructions check out veg makhanwala recipe. For cooking in the pan check out Veg kadai recipe. For steam pressure cooking method, check out veg cutlet recipe.

Collage of 2 images showing adding red peppers and cooked.

5) To make paste, take all the paste ingredients (coconut, cashews, poppy seeds, green cardamoms, cloves, cinnamon stick, peppercorns, cumin seeds, ginger, garlic, green chili) in a chutney grinder jar along with ⅓ cup of water.

6) Grind it till you get smooth paste. Keep it aside.

Collage of 2 images showing paste ingredients in a grinder and ready paste.

7) Heat the oil in a pan on medium heat. Once hot add chopped onions.

8) Cook till onions become soft and translucent or light pink in color.

Collage of 2 images showing adding and cooking onion.

9) Then add tomato puree.

10) Cook till all the moisture evaporates and becomes thick paste.

Collage of 2 images showing adding and cooking tomato puree.

11) Now add salt, turmeric powder, red chili powder and coriander powder.

12) Mix well and cook for a minute.

Collage of 2 images showing adding and mixing spice powders.

13) Then add prepared paste.

14) Mix and cook for a minute.

Collage of 2 images showing adding and mixing prepared paste.

15) Now add water to get gravy consistency.

16) Let it simmer for 5-6 minutes.

Collage of 2 images showing adding water and simmering gravy.

17) Now add whisked, smooth yogurt.

18) And mix immediately to avoid curdling. Bring it to a simmer.

Collage of 2 images showing adding and mixing whisked yogurt.

19) Now add cooked vegetables.

20) Mix and again simmer for 4-5 minutes. If gravy thickens too much then you can add splash of water.

Collage of 2 images showing adding cooked veggies and mixed.

21) Lastly add chopped coriander leaves.

22) Mix and turn off the stove.

Collage of 2 images showing adding and mixing cilantro.

Serving suggestion: Serve vegetable korma with chapati, lachha paratha or puri. It tastes good with plain steamed rice, ghee rice or coconut milk rice.

Veg kurma served in a bowl with name lable on the image.

Did you try this veg kurma recipe (Vegetable korma) ? I’d love to hear about it! Leave a review in the comment section below.