Authentic Veg Korma Recipe Easy and Delicious to Make

Veg Korma is a delicious and creamy Indian curry that combines a variety of fresh vegetables with a rich, spiced coconut and yogurt-based sauce. This dish is a staple in many Indian households and is loved for its mildly sweet and savory flavor profile, making it perfect for those who prefer a gentle yet aromatic curry.

Whether you’re a seasoned cook or a beginner, this authentic veg korma recipe is simple to prepare and guarantees a delightful meal that will impress your family and guests alike.

Perfect for festive occasions or a comforting weeknight dinner, veg korma pairs beautifully with naan, roti, or steamed basmati rice. The dish highlights the best of Indian spices without overwhelming heat, making it accessible for all palates.

Plus, it’s a great way to include a wholesome variety of vegetables in your diet. Ready to dive into a bowl of warm, flavorful, and creamy veg korma?

Let’s get started!

Why You’ll Love This Recipe

This authentic veg korma recipe stands out because of its balance of flavors and textures. The combination of tender vegetables with a creamy, mildly spiced sauce creates a harmonious dish that’s both comforting and elegant.

It’s a perfect crowd-pleaser for vegetarians and meat-eaters alike.

Additionally, this recipe uses fresh ingredients and aromatic spices that bring out the best flavors without relying on heavy cream or artificial additives. It’s also highly customizable—you can swap in your favorite vegetables or adjust the spice level to suit your taste.

Lastly, veg korma is a nutrient-rich meal that offers a great mix of vitamins, minerals, and fiber, making it a wholesome option for any meal.

Ingredients

• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit (optional)
• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup green beans, chopped
• 1 medium potato, peeled and cubed
• 1/2 cup peas (fresh or frozen)
• 1/4 cup cashew nuts
• 1/4 cup grated coconut (fresh or desiccated)
• 1/2 cup plain yogurt, whisked
• 1/4 cup milk
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• Fresh coriander leaves, chopped for garnish
• Water, as needed

Equipment

• Large heavy-bottomed pan or skillet
• Blender or food processor
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Mixing bowl

Instructions

1. Prepare the cashew-coconut paste: Soak the cashew nuts in warm water for 15 minutes. Then blend the soaked cashews and grated coconut with a little water to form a smooth paste. Set aside.
2. Heat oil in the pan: Place your pan over medium heat. Add the cumin seeds and let them splutter.
3. Sauté aromatics: Add the finely chopped onions and sauté until they turn golden brown. Then add the minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes until fragrant.
4. Add spices: Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook the spices for a minute to release their aroma.
5. Add vegetables: Add the cauliflower, carrots, green beans, potato, and peas. Stir to coat the vegetables with the spices.
6. Add water and cook: Pour in about 1 cup of water, cover, and let the vegetables simmer for 10-15 minutes or until tender but not mushy. Stir occasionally to prevent sticking.
7. Mix in the cashew-coconut paste: Add the prepared paste to the vegetables, stirring gently to combine.
8. Add yogurt and milk: Lower the heat and gradually stir in the whisked yogurt to avoid curdling. Follow with the milk to create a creamy sauce. Cook for another 5-7 minutes, stirring occasionally.
9. Finish with garam masala: Sprinkle garam masala over the korma and stir gently. Adjust salt and spice level as desired.
10. Garnish and serve: Remove from heat and garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or basmati rice.

Tips & Variations

Use fresh vegetables for the best flavor and texture, but frozen mixed vegetables can also work in a pinch.

If you prefer a vegan version, substitute yogurt with coconut yogurt or cashew cream.

For extra richness, add a splash of heavy cream or coconut milk at the end of cooking.

Experiment with different nuts like almonds or pistachios for the paste to vary the flavor.

Nutrition Facts

Serving Suggestions

Veg korma is incredibly versatile and pairs well with various Indian breads and rice dishes. Here are some ideas to serve with your korma:

• Steamed Basmati Rice: The fluffy texture of basmati rice soaks up the creamy korma sauce beautifully.
• Butter Naan or Garlic Naan: Soft, warm naan bread is perfect for scooping up the curry.
• Paratha or Roti: These flatbreads provide a heartier accompaniment with a slightly chewy texture.
• Side of Raita: A cooling cucumber or mint raita balances the spices and adds a refreshing contrast.
• For more delicious bread options, check out this Hamburger Bun Sourdough Recipe or the Green Chile Cheese Bread Recipe.

Conclusion

This authentic veg korma recipe is a celebration of Indian flavors and wholesome ingredients, perfect for anyone looking to enjoy a comforting and elegant vegetarian meal. The creamy texture, combined with the mild spices and fresh vegetables, offers a delightful experience that will satisfy your taste buds and nourish your body.

Whether you’re cooking for a festive occasion or a simple family dinner, this dish will become a favorite in your recipe collection. Remember, you can always customize the vegetables and spice levels to suit your preferences.

Don’t forget to pair it with warm naan or fluffy rice for a complete meal.

If you enjoyed this recipe, you might also love some of our other delicious creations like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the Glazed Twist Donut Recipe. Happy cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Authentic Veg Korma”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and creamy North Indian curry made with mixed vegetables and aromatic spices. Perfectly balanced flavors with a smooth coconut and cashew-based gravy.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tbsp ghee or oil”, “1 large onion, finely sliced”, “1 tbsp ginger-garlic paste”, “1 cup mixed vegetables (carrots, beans, peas, potatoes), chopped”, “1/4 cup cashew nuts, soaked”, “1/4 cup fresh coconut, grated”, “1/2 cup yogurt, whisked”, “1 tsp garam masala”, “1 tsp coriander powder”, “1/2 tsp turmeric powder”, “1/2 tsp red chili powder”, “1/2 cup water”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat ghee in a pan and saut\u00e9 onions until golden brown.”}, {“@type”: “HowToStep”, “text”: “Add ginger-garlic paste and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Grind soaked cashews and grated coconut into a smooth paste with a little water.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables to the pan and saut\u00e9 for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in the cashew-coconut paste and cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add whisked yogurt, turmeric, coriander, red chili powder, and salt; mix well.”}, {“@type”: “HowToStep”, “text”: “Pour in water and cover; simmer for 15 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Sprinkle garam masala and cook for another 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander leaves and serve hot.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “7 g”, “fatContent”: “18 g”, “carbohydrateContent”: “20 g”}}