Mixed Vegetable Korma Recipe (Vegetables in Spicy Coconut Curry)
Mixed Vegetable Korma Recipe is a simple, yet delicious recipe that is made with a combination of spices. The gravy for this dish varies from region to region in India, but I most often make it the south indian style with coconut. Mixed Vegetable Korma Recipe makes a perfect spicy recipe that goes well with Appams, Dosa's, Parathas or even Plain Rice.
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Ingredients of spices - pounded into a powder
- 1 teaspoon Fennel seeds (Saunf)
- 1 inch Cinnamon Stick
- 2 Cloves
- 2 Cardamom (Pods /Seeds) , peeled with seeds removed Ingredients to be ground to a paste
- 1/4 cup Fresh coconut , grated
- 1 teaspoon Poppy seeds
- 2 Green Chillies , roughly chopped
- 1 inch Ginger
- 1 Coriander leaves (Dhania) , finely chopped
- 1 sprig Curry leaves Ingredients
- 12 Green beans (French Beans) , finely chopped, steamed
- 2 Carrots , diced small, steamed
- 1 cup Cauliflower (gobi) , steamed florets
- 2 Potatoes (aloo) , boiled, peeled and cubed
- 2 Tomatoes , finely chopped
- 12 Pearl onions (Sambar Onions) , roughly chopped (or 1 large onion)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 Bay leaves (tej patta)
- Salt , to taste
- Cooking oil , for cooking
Directions for Mixed Vegetable Korma Recipe (Vegetables in Spicy Coconut Curry)
To begin making the Mixed Vegetable Korma Recipe, we will first steam the vegetables like carrots, beans cauliflower and potatoes and keep them ready.
Pound the roasted spices in a pestle and mortar until ground fine or you can use a spice blender to make a powder of it and keep it aside.
Into a blender, add the coconut, poppy seeds, green chillies, ginger, coriander leaves and curry leaves. Add very little water and blend to make a smooth paste. Once blended, transfer to a small bowl and keep aside.
Heat a tablespoon of oil in heavy bottomed pan; add the chopped onions and saute for a couple of minutes until the onions are tender and the raw smell goes away. Add the chopped tomatoes and saute until it softens up.
Once the tomatoes are softened, add the pounded spice mixture, bay leaf and turmeric powder. Saute until you the aromas coming out for about a minute.
Add in the coconut mixture and saute into the spice mixture. Stir in the cooked vegetables. Saute for 3 to 5 minutes until the vegetables get well coated with the Korma Mixture.
Add a cup of water to make a desired consistency of the Vegetable Korma. Cover the pan and simmer on medium heat for 3 to 4 minutes. The mixture will thicken. Once the Korma thickens, turn off the heat and transfer the Mixed Vegetable Korma to a serving dish.
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