Vegetable Korma is a tasty and creamy dish with veggies cooked in spices, yogurt, and milk. I made this korma to go with soft chapatis, and they matched so well that my family and I lost track of how many we ate! We usually have chicken or mutton korma, but this was a delicious way to include veggies.
Some call it vegetable korma, others say kurma. Vegetable korma is linked to North Indian food, while kurma is tied to South Indian cooking. Korma is made with cream, nuts, yogurt, spices, onions, and milk. Kurma uses grated coconut or coconut milk, along with spices and seeds like sesame or poppy seeds.
This Vegetable Korma brings a tangy and creamy treat with a touch of North Indian flavor. The secret is in the ground pastes. Even without tempering of aromatic spices, the mix of chillies, saffron, and milk, combined with ground fried onions, adds all the flavor you need to elevate your vegetable korma.
For this recipe, you can replace some ingredients and add your favorite veggies like French beans, baby corn, carrots, or peas. You can leave out any veggies you don't like and use what you prefer. You can also use just one or two veggies for simplicity.
Slightly tangy and creamy, this Vegetable Korma is typically served with chatpati, roti, and naan, but you can also enjoy it with Navratan Pulao, Peas Pulao, Gobi Matar Pulao, or even Gobi Paratha or Cheesy Puri.
I'd definitely say this is a must-try dish! Serve it with a warm, soft chapati or naan, and it'll totally give you that restaurant vibe. Let me know in the comments how it turned out for you!
This flavorful and aromatic dish combines the richness of almonds and saffron with the robust flavors of red chilies and ginger. The creamy base comes from a combination of curd and milk, which are simmered together to create a velvety sauce that perfectly coats the sautéed vegetables. Each step, from blending the pastes to carefully cooking the vegetables, is designed to layer the flavors, resulting in a savory and satisfying dish. Finished with a fresh garnish of chopped coriander leaves, this recipe is sure to be a delightful addition to any meal, offering both a burst of spice and a hint of sweetness.
Begin by soaking the dried red chilies in hot water for 20 minutes. Drain the water afterward.
In a separate bowl, soak the almonds in hot water for 20 minutes. Afterward, peel off the almond skin
Combine the soaked red chilies, peeled almonds, a pinch of saffron, a little milk, and ginger in a blender. Grind to a fine paste and set aside.
Peel and roughly chop the medium-sized onions. Add 2 tsp of oil in a pan and saute the onion in medium flame still light golden brown. Allow it to cool completely before blending it into a smooth paste using a food processor or blender. Set aside.
Blanch the cauliflower florets in hot water with a pinch of salt for 2 minutes. Drain and set aside.
Boil the potatoes in water for 10 minutes. Drain, peel, and cut them into cubes
Cut the capsicums into cubes as well.
In a large pan, heat 4 tablespoons of oil over medium heat
Add the capsicum and blanched cauliflower, and sauté for 2 minutes.
Next, add the cubed potatoes and sauté for an additional 3 minutes. Season with salt to taste.
Add the onion paste and sugar to the pan, and sauté for 1 minute over medium heat.
Add the chili ground paste and sauté for 3 minutes over medium heat.
Lower the heat and add 1.5 cups of curd to the pan
Cook for 7-8 minutes, stirring occasionally, until the vegetables are coated well.
Pour in the milk and cook for a further 1-2 minutes over medium heat.
Garnish with chopped coriander leaves and serve hot.
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