Veg Kurma / Vegetable Korma recipe with step-by-step detailed pictures. This Veg Kurma is absolutely flavorsome and a wholesome vegetable dish. It is made with different vegetables and simmered in onion tomato gravy and enriched with cashew nuts and poppy seeds.
This Vegetable Korma is a very popular sabzi in the South Region and the recipes have fewer variations. However, the recipe that we are making here has cashew nuts and poppy seeds in it. I have not added coconut or coconut milk to this recipe. Some may prefer the coconut flavor in Veg Kurma and few of them like it without the coconut. Anyways if you want to use coconut you can add it in step 12 and soak it along with cashew nuts and poppy seeds. Another way is to add coconut cream or coconut milk at the end.
Vegetable Korma as the name says has lots of vegetables like carrot, french beans, green peas, cauliflower, capsicum, sweet corn, and the list goes on. Moreover, you can use as many you like. Now let us head to the recipe and see which all vegetables we have included in this Veg Korma recipe.
Veg Kurma / Vegetable Korma
Ingredients
- For Vegetables
- 1 Carrot chopped
- 8-10 French Beans chopped
- ½ cup Cauliflower Florets
- ½ cup Potato/Aloo chopped
- 1 Onion Chopped
- 1 Capsicum chopped
- For Curry
- 1 tbsp Cooking oil
- 1-2 Bay Leaves
- 3 Dry Red Chilies
- 1 tsp Cumin seeds/ Jeera
- 1 tsp Hing/Asafoetida
- ¾ cup Onion Puree
- 1 cup Tomato puree
- 1 12/ tsp Ginger Garlic paste
- ½ tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- ½ tsp Garam Masala
- 8-10 Cashew Nuts
- 1 tbsp Poppy Seeds
- Salt as per taste
- a handful of finely chopped coriander leaves
Instructions
- Firstly, boil water in a Kadai, add salt, and all the vegetables in it.
- Secondly, Cover the lid and let it boil for 10 minutes till all the vegetables are soft and tender.
- Now strain the excess water from the vegetables and keep it aside.
- For the Gravy
- Chop onions and capsicum and keep it ready.
- Heat oil in a Kadai and add bay leaves, dry red chilies, cumin seeds, and hing.
- Add onions and capsicums and saute on a medium flame for 3 minutes till they turn brown.
- Chop onion into big chunks and transfer it to a blender.
- Puree the onions into the blender till smooth.
- Add onion puree into the Kadai and cook well till oil releases and the raw smell of onion goes away.
- Same way make tomato puree and add it into the Kadai.
- Also add ginger garlic paste and all the spices and cook the gravy for 2 minutes till oil releases. Now add 1 cup of water to the gravy and let it boil for a while.
- Soak poppy seeds and cashew nuts in water for 15 minutes.
- Transfer into a blender and blend till it is smooth paste-like.
- Finally, add this cashew nut and poppy seeds paste and boiled vegetables into the gravy.
- Cook for another 5 minutes, covering the pan with a lid. Once you see the gravy has thickened, switch off the flame.
Nutrition
Step-by-step pictures of Veg Kurma
1. Firstly, boil water in a Kadai, add salt, and all the vegetables in it.
2. Secondly, Cover the lid and let it boil for 10 minutes till all the vegetables are soft and tender.
3. Now strain the excess water from the vegetables and keep it aside.
For the Gravy
4. Chop onions and capsicum and keep it ready.
5. Heat oil in a Kadai and add bay leaves, dry red chilies, cumin seeds, and Hing.
6. Add onions and capsicums and saute on a medium flame for 3 minutes till they turn brown.
7. Chop onion into big chunks and transfer it to a blender.
8. Puree the onions into the blender till smooth.
9. Add onion puree into the Kadai and cook well till oil releases and the raw smell of onion goes away.
10. Same way make tomato puree and add it into the Kadai.
11. Also add ginger garlic paste and all the spices and cook the gravy for 2 minutes till oil releases. Now add 1 cup of water to the gravy and let it boil for a while.
12. Soak poppy seeds and cashew nuts in water for 15 minutes.
13. Transfer into a blender and blend till it is smooth paste-like.
14. Finally, add this cashew nut and poppy seeds paste and boiled vegetables into the gravy.
15. Cook for another 5 minutes, covering the pan with a lid. Once you see the gravy has thickened, switch off the flame.
Recipe Notes:
- Firstly, wash all the vegetables in running water and then chop them.
- If you have boiled potatoes you can add them at a later stage, just when you add in all the other boiled vegetables in it.
- Alternatively, you can also saute all the vegetables in oil for 8-10 minutes till they are tender.
- You can use as many vegetables you like sweetcorn, mushrooms, green peas, etc as you want in this recipe.
- The spiciness of the gravy can be adjusted as per your taste buds.
- Instead of cooking in oil, you can also use ghee or butter.
- You can also add coconut or coconut milk to this recipe towards the end. It will taste good and creamy.
Finally, do check out these delicious Curries recipes:
Mix Vegetable Curry
Chole Recipe
Aloo Paneer
Kadai Paneer
Paneer Butter Masala
Methi Malai
Tawa Paneer Masala
Paneer Jalfrezi
Paneer Mix Vegetable
