Mixed Vegetable Korma


Korma (or Kurma) is a mixed vegetable dish that has fiber, good fat and spices. This dish goes well with Naan, bread, chapatti, paratha, puri and jeera rice. Korma can be a good lunch box dish.  Below is the recipe for Korma.


  • Assorted vegetables : Beans, carrots, cauliflower, peas, potato = 2 cups
  • Chopped onion = 1/2 cup
  • Green chilli = One or two
  • Ginger = 1 inch (cut into small pieces)
  • Garlic= 2 cloves (crushed)
  • Tomatoes= 1/2 cup
  • Turmeric powder- ¼ teaspoon
  • Chilli powder- 1 teaspoon
  • Chopped Coriander leaves= Quarter cup
  • Curry leaves- 10
  • Oil- 3 teaspoons
  • Cinnamon bark = One inch
  • Cardamom-= 2 (Optional)
  • Cloves =2 (Optional)
  • Coconut = Half cup


  • Grind coconut to fine paste (you can add couple of cashews for taste and consistency or little poppy seeds)
  • Heat oil in a pan and fry the cinnamon, cardamom and cloves. Once you get the aroma of the spices add onion and cook in that oil until translucent.
  • Add ginger and garlic and cook until the raw odor disappears.
  • Add tomatoes, green chillies, assorted vegetables and salt together
  • Sauté the veggies with tomatoes till the tomatoes starts to become mushy.
  • Now add turmeric and chilli powder and a cup of water and mix well.
  • Close the pan with a lid and cook the veggies. DO NOT overcook the vegetables.
  • Now add the ground coconut paste. Add little water so that the mix should not be too thin.
  • Boil the mix for a minute. In a frying pan take little oil and fry the curry leaves. Garnish the boiled mix with coriander leaves and curry leaves.

* If one feels that the dish has too many spices and strong aroma then one can avoid using cinnamon, cardamom and cloves. Reduce garlic quantity.

Image courtesy: http://www.funandfoodcafe.com/

Author: HealthyLife | Posted on: June 23, 2015

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