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    Home » Curries

    Veg Kurma (Vegetable Korma)

    Published: Apr 24, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 24 Comments

    Jump to Recipe Pin Recipe

    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.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Veg Kurma Recipe (Mixed Vegetable Korma Recipe, Hotel style)
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    Veg Kurma (Vegetable Korma)

    4.73 from 11 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Veg Kurma Recipe or Vegetable Korma Recipe - Mixed vegetables are simmered in mild, creamy, flavorful and aromatic kurma curry.
    Author: Kanan
    Course: Main Course
    Cuisine: South Indian
    Calories: 217kcal
    Servings 3
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For The Paste:

    • 3 tablespoons Coconut (freshly grated or frozen)
    • 6-7 Cashew nuts
    • 1 teaspoon Poppy seeds (Khuskhus)
    • 2 Green cardamoms
    • 2 Cloves
    • ½ inch Cinnamon stick
    • 4-5 Black peppercorns
    • ½ teaspoon Cumin seeds
    • 1 inch Ginger chopped
    • 2 Cloves Garlic
    • 1 Green chili chopped
    • ⅓ cup Water

    Rest Ingredients:

    • ⅓ cup Potatoes cut into long strips
    • ⅓ cup Green beans (French beans) cut into 1 inch pieces
    • ⅓ cup Capsicum (Green bell pepper) cut into long strips (I have used red capsicum)
    • ⅓ cup Carrot cut into long strips
    • ⅓ cup Green peas
    • ⅓ cup Cauliflower (gobi) separated into florets
    • ** Total 2 cups of vegetables (increase or decrease the amount of any veggies as per your liking)
    • 2 tablespoons Oil
    • ½ cup Red onion finely chopped
    • 1 medium Tomato pureed
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon red chili powder
    • 1 teaspoon Coriander powder
    • Salt to taste
    • 3 tablespoon Plain yogurt (Curd or dahi) whisked till smooth
    • 1 ½ cups Water to make gravy
    • 2 tablespoons Cilantro or coriander leaves finely chopped

    Instructions 

    • First chop and prep the vegetables and cook them till soft. For cooking choose any one method from steaming, boiling, cooking in microwave or sauteing in pan.
    • While veggies are cooking, take all the paste ingredients into the grinder jar and make smooth paste.
    • Heat the oil in a pan on medium heat. Once hot add onions and cook till they becomes soft and translucent.
    • Then add pureed tomato and cook till all the water is gone and it becomes thick paste.
    • Now mix in salt, turmeric powder, red chili powder and coriander powder, cook for a minute,
    • Next mix in prepared paste and cook for a minute.
    • Then add water to get curry consistency and simmer for 5-6 minutes.
    • Now add whisked yogurt and mix immediately otherwise it may get curdled.
    • Now add cooked veggies and simmer for 4-5 minutes.
    • Lastly add coriander leaves and turn off the stove.

    Nutrition

    Calories: 217kcal | Carbohydrates: 18g | Protein: 5.2g | Fat: 14.9g | Saturated Fat: 3.4g | Cholesterol: 1mg | Sodium: 436mg | Potassium: 492mg | Fiber: 5.2g | Sugar: 6.7g | Calcium: 70mg | Iron: 2.5mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Amita Singla

      May 02, 2021 at 11:39 am

      Tried it and it turned out to be perfect.5 stars

      Reply
      • Kanan Patel

        May 11, 2021 at 12:20 am

        Very glad to know

        Reply
    2. Shoba

      March 28, 2020 at 8:42 am

      Yummy !!5 stars

      Reply
      • Kanan

        March 28, 2020 at 2:37 pm

        Thank you

        Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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