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Tuesday, March 22, 2016

Vegetable Korma

A simple home style curry to be served with roti or rice. Vegetables of your choice are pre boiled or steamed and again cooked with onion and tomato based gravy along with a special blend of spices and coconut. 

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 to 20 minutes


  • 1 small potato cut into small cubes
  • 1 small carrot cut into cubes
  • 1 cup chopped beans
  • 1/2 cup green peas
  • 1 cup cauliflower florets 
  • 1 medium onion
  • 1 medium tomato
  • 1/2 tsp garam masala powder
  • 1 tbsp lemon juice
  • 2 small bay leaves
  • Salt to taste
  • 4 tbsp cooking oil
  • 1 tbsp ghee

For masala paste: (grind together)

  • 1 small onion roughly chopped
  • 1 small piece of ginger
  • 3 cloves of garlic
  • 2 green chilies
  • 1/4 cup grated coconut
  • 1/4 cup chopped coriander leaves
  • 1/2 tsp turmeric powder


  • Chop all the vegetables and boil in water and salt. Or steam.
  • Preserve the boiled vegetables water.
  • Grind the masala paste.
  • Chop onion and tomato.


  1. Heat oil in a saucepan, add bay leaf and onion. Saute for 2 minutes and add chopped tomato and fry till it softens.
  2. Add masala paste and cook till the raw smell disappears and oil separates. Add all the cooked vegetables and cook for 5 minutes. 
  3. Then add 1/2 tsp garam masala powder and 1 tbsp lemon juice. If needed, add the vegetable water little by little.
  4. Taste and check the salt and adjust the consistency.
  5. Add ghee, cover and cook on low flame for 3 to 4 minutes.
  6. Serve hot with roti, dosa or appam.

Note:  In case if you do not want to use coconut, then grind masala paste without it. And add fresh cream in the 5th step.

1 comment:

  1. Thanks for yet another easy simple and tasty recipe