Indian Vegetable Korma Recipes

VEG KURMA (HOTEL STYLE)

Steps:

• Soak in hot water for 20 to 30 minutes. Later drain and set aside.
• Rinse and soak cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and set aside.
• Rinse, peel and chop the rest of the vegetables.
• Add the the ingredients mentioned under 'for kurma paste' in a in a blender or mixer-grinder.
• Pour ½ cup water or as required and grind to a smooth fine paste. Set aside.
• Heat oil in a 2-litre pressure cooker or a pan. Add the chopped onions.
• Stir and sauté until the onions turn translucent or light golden. Add curry leaves and mix.
• Next add the chopped tomatoes, turmeric powder and red chili powder. Stir and sauté for 2 to 3 minutes.
• Add the ground kurma paste. Stir and mix well. Sauté stirring often for 6 to 7 minutes on a low to medium flame or until you see the oil releasing from the sides and the paste becoming glossy and thick.
• Then add fresh curd (yogurt). If you want, you can skip yogurt too.
• Mix the curd very well with the rest of the masala paste.
• Add the chopped mix vegetables. Stir and sauté for 1 to 2 minutes.
• Then add 1.25 cups water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water. Mix well.
• Season with salt according to your taste preferences.
• Pressure cook for 2 whistles or for 8 to 9 minutes.
• When the pressure settles down on its own, open the lid. If you find the gravy to be thin, then you can simmer for some more minutes.
• If the gravy looks thick, then add some water and simmer for a few more minutes. The consistency should be medium - neither thin nor thick.
• Add chopped coriander leaves and give a stir.
• Indian flat breads: Korma tastes great with some soft roti or a chewy naan or a flaky paratha.
• Indian fry bread: Poori which is the most popular Indian fried bread is again a best choice to have korma.
• Rice: Plain steamed rice or flavored rice like ghee rice, biryani rice make easy and tasty sides with korma.
• Dosa: Soft dosa like neer dosa or poha dosa or a lacy, soft appam tastes nice with korma gravy.

NAVRATAN KORMA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
• Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
• Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

VEG KURMA | VEGETABLE KORMA RECIPE

Steps:

• Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
• Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
• Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
• Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
• Fry ginger garlic paste until the raw smell goes off.
• Next saute tomatoes with salt until mushy and soft.
• Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.
• Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
• Drain the water from potatoes and add them to the pot.
• Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
• Cook until the veggies are cooked. Garnish with coriander leaves.
• Serve veg kurma with chapati, pulao or biryani.
• Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
• Next add onions and chili. saute for 3 mins.
• Add ginger garlic and saute for 30 seconds.
• Next add tomatoes and salt. Saute for 1 minute.
• Move the onions and tomatoes to one side. Add the potatoes to the other side.
• Cover with an external lid and cook for 1 to 2 minutes.
• Saute all of these for 1 to 2 minutes.
• Add in all the spice powder and saute for 30 to 60 seconds.
• Press CANCEL button and add the coconut paste.
• Add the rest of the veggies and mix well.
• Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
• Taste the water and add more salt if needed.
• Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
• Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
• After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
• Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.

CREAMY INDIAN VEGETABLE KORMA RECIPE

Steps:

• Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
• Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
• Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
• Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
• Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

COCONUT VEGETARIAN KORMA

Steps:

• Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
• While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
• Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews.
• Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

INDIAN VEGETABLE KORMA

Steps:

• Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
• Seperately, soak the pounded saffron in the hot milk.
• Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.
• Using a heavy based saucepan- heat the oil over a medium heat.
• Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
• Add the coriander and turmeric and cook for one minute.
• Add 3 tablespoons warm water and cook for another 2-3 minutes.
• Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
• Add the stock, saffron and milk mixture and salt. Bring to the boil.
• Drain the vegetables .
• Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.
• Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
• Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.
• Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
• Fold the spiced ghee or butter into the korma mixture.
• Remove from heat and serve.

PANEER KORMA

Steps:

• Cover the cashew nuts with water for 1 hour so that they soften up.
• Drain, then blitz them together with the coconut and water in a food processor until a paste is formed. Add a splash of water, if necessary. Set aside.
• Place the garlic, ginger and chillies in a food processor and blend until everything is finely chopped. Set aside.
• Fry the paneer in the ghee until browned and set aside.
• In the same pan, continue to gently fry the onions, then stir in the fresh garlic paste and cook for another 3 minutes.
• Add the remaining spices to the mix and fry for another 3 minutes.
• Pour in the fresh tomato puree, give it a good stir and let the sauce reach a bubbling point. Let it slowly simmer for 10 minutes.
• Stir in the cashew nut paste and let the sauce simmer for another 5 minutes.
• Pour in the cream and cook for another 5 minutes.
• Stir in the fried paneer cubes and let it heat through for 5 minutes.
• Serve immediately with rice or naan. Garnish with coriander leaves and sliced red chillies. Enjoy!

VEGETARIAN KORMA

Steps:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.