To begin making the Mixed Vegetable Korma Recipe, we will first steam the vegetables like carrots, beans cauliflower and potatoes and keep them ready.

You can pressure cook them in the pressure cooker for about 2 to 3 whistles with 3 to 4 tablespoons of water. Once done, release the pressure immediately and keep aside.

In a small skillet, roast the korma spices and keep aside. 

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, green chillies, ginger, mint 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 ground 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 Mixed Vegetable Kurma .

Cover the pan and simmer on medium heat for 3 to 4 minutes.

The mixture will thicken. Once the Mixed Vegetable Kurma  thickens, turn off the heat and transfer the Mixed Vegetable Korma to a serving dish.

Serve the Mixed Vegetable Kurma Recipe makes a perfect spicy recipe that goes well with Idiyappam, Kerala Style Appam or even Kerala Style Whole Wheat Parotta for a south indian breakfast lunch or dinner.