Veg Kurma

There are many variation in making veg korma based on different region. Different elements are used for making gravy. E.g. Mughlai version has saffron, khoya, nuts to get creamy gravy. Shahi korma which is more of Punjabi style has cream in it. Kashmiri version has nuts, dried fruits and yogurt. South Indian veg kurma has coconut based gravy. Today I am sharing South Indian hotel style vegetable kurma recipe. This coconut and yogurt based gravy is mild yet very flavorful and aromatic. If you prefer spicy gravy then you can increase the green chilies or red chili powder amount. Other popular korma curry recipes are Navratna korma and paneer korma. I will share these two later sometime. Check out other similar curry recipesMixed vegetable curry // Veg handi // Paneer jalfrezi // Veg makhani // Veg kolhapuri

Step By Step Photo Instructions:

1. First cook the vegetables. I have cooked them in microwave, You can steam them or pressure cook or saute in the pan them as per your convenience. How I have done: take all the veggies except capsicum in microwave safe bowl with pinch of salt and few tablespoons of water.
2. Cover and cook for 5 minutes on high power or till veggies are 70% cooked.
3. Then add capsicum and again cover and cook till veggies are 100% cooked and soft (not mushy).
4. For steaming method instructions check out veg makhanwala recipe. For cooking in the pan check out Veg kadai recipe. For steam pressure cooking method, check out veg cutlet recipe.
5. To make paste, take all the paste ingredients (coconut, cashews, poppy seeds, green cardamoms, cloves, cinnamon stick, peppercorns, cumin seeds, ginger, garlic, green chili) in a chutney grinder jar along with ⅓ cup of water.
6. Grind it till you get smooth paste. Keep it aside.
7. Heat the oil in a pan on medium heat. Once hot add chopped onions.
8. Cook till onions become soft and translucent or light pink in color.
9. Then add tomato puree.
10. Cook till all the moisture evaporates and becomes thick paste.
11. Now add salt, turmeric powder, red chili powder and coriander powder.
12. Mix well and cook for a minute.
13. Then add prepared paste.
14. Mix and cook for a minute.
15. Now add water to get gravy consistency.
16. Let it simmer for 5-6 minutes.
17. Now add whisked, smooth yogurt.
18. And mix immediately to avoid curdling. Bring it to a simmer.
19. Now add cooked vegetables.
20. Mix and again simmer for 4-5 minutes. If gravy thickens too much then you can add splash of water.
21. Lastly add chopped coriander leaves.
22. Mix and turn off the stove. Serving suggestion: Serve vegetable korma with chapati, lachha paratha or puri. It tastes good with plain steamed rice, ghee rice or coconut milk rice. Did you try this veg kurma recipe (Vegetable korma) ? I’d love to hear about it! Leave a review in the comment section below.