Vegetable Korma

Prep time:
15 mins
Cook time:
25 mins
Total time:
40 mins

Ingredients:

FOR KORMA PASTE

1/3 cup almonds / cashew nuts

1 tablespoon poppy seeds (white)

1/3 cup desiccated coconut

2 dates (pitted) (optional)

1/2 cup water

FOR ROASTING VEGETABLES

2 potatoes ( medium size cut lengthwise)

1 carrot (diced)

1 cup cauliflower florets

1 cup broccoli florets

1 cup pumpkin

300 grams Paneer / Tofu (firm style tofu plain)

1 tablespoon dish delicious blend

1 teaspoon Turmeric powder

2 tablespoon olive oil

Salt & pepper to taste

FOR SAUCE

1 red onion – finely chopped

4,5 garlic cloves minced

1 inch ginger ( finely chopped)

1 1/2 teaspoon cumin seeds

1 teaspoon turmeric powder

1 tablespoon dish delicious

2 teaspoon garam masala

2 tablespoon olive oil

1 can coconut milk or cream

3 table spoon coconut sugar

1 tablespoon ghee / butter

Salt & pepper to taste

1/4 cup raisins( yellow color)

1/4 cup chopped almonds

Vegetable Korma

This delectable vegetable korma recipe is loaded with all winter vegetables and is a comforting meal for sure, especially in winter as it fits in beautifully by all means when it comes to a recipe being nourishing and flavorsome at the same time. I have to be honest I am not a korma lover and the recipe requires an effort too if you are making it in a traditional authentic way so I never attempted to make it, while doing markets people often ask me can we make korma recipe from any of your blends, that got me motivated to make this recipe, as I knew I have all those ingredients in my blends to make this it was just the matter of giving it a try and put my 100% into the recipe, So finally here is your popular recipe vegetable korma made in a simplest way but keeping all the authentic flavors intact, as I am very fussy to please when it comes to creating my own traditional recipes. All I can say is I nailed it ! I ate it 3 times after I made this and so did my family. I must be converted to a Korma gang now ! You will thoroughly enjoy making this recipe for your family and friends. I will be uploading video on Instagram too. Enjoy watching !

Method:

Soak almonds, desiccated  coconut, poppy seeds, dates in 1/2 cup of water for an hour before preparing this dish. I prefer soaking it one day prior to making this dish as the results are more creamier while making the paste. If you see water is completely soaked just a coconut milk when blending.

Place cauliflower, sliced potatoes, broccoli, pumpkin, carrots on to the prepared baking sheet, sprinkle turmeric powder, dish delicious blend, season it with salt and pepper, drizzle some olive oil, gently toss to combine. Bake for 10 – 15 minutes or until tender. Once done keep aside until you prepare the sauce

On a low medium heat in a large skillet add olive oil /ghee, add cumin seeds let them splutter, then add minced garlic, finely chopped garlic, sauté for few seconds and the add finely chopped onion, sauté until 2, 3 minutes on very low medium heat adding 1/ 2 teaspoon of salt to it. Let onions cook until they turn pink in color . Once you see onions are slightly brown in color, add turmeric powder, dish delicious, garam masala and give a good mix. Then add korma paste and mix well . At this stage you might find paste is very thick, time to add coconut milk and coconut sugar at the same time. If you want this gravy to be runny then add more coconut milk and water, if you like your gravy to be thick then add less milk . Choice is yours . Even if you see gravy is very runny, don’t stress it will become thicker eventually.  Adjust salt and pepper accordingly.

Add roasted vegetables and mix well in the sauce   . I used paneer as it goes now while adding vegetables, no roasting needed fresh is great. it becomes soft when it soaks all the juice of the gravy . Close the lid and cook for few minutes so that sauce gets into the paneer and vegetables making it flavorful.

If using tofu, squeeze the moister out by wrapping it in kitchen paper napkin for 15minutes or muslin cloth should work, then pan fry it with salt and pepper until slightly golden brown  as every tofu is different when it comes to taste and texture, pan fry gives a nice flavor to tofu and you wont find it bland if you are not a tofu fan.

In the end when everything is mixed together add raisins, chopped almonds/ cashew nuts  and serve it hot with rice or naan bread

 

Notes:

Poppy seeds are easily available at any Indian store but if you don’t have one you can make this recipe without it too but traditionally korma recipe has white poppy seeds .

I added almonds instead cashew nuts as my hubby is allergic to cashew nuts . Traditionally cashew nuts are added in korma recipes

You can add chicken to make this recipe non vegetarian but timing may vary but cooking method will be the same, make sure chicken is cooked before and when added in sauce make sure you add 1/2 cup water and 1/2 cup coconut milk to it and then add in your par cooked chicken and cook until it gets all the flavors from the sauce, cover with the lid and cook on low medium heat . In the end add coconut cream and adjust it with salt and pepper according to your taste . With vegetable korma you don’t have to do any thing additional

I like to roast my vegetables instead of boiling in this way you get the flavors from the spices on the vegetables and they don’t get over cooked and loose its nutrition’s as compare to boiling.  You can choose to boil vegetables instead (7,8 minutes) in boiling water with 1/2 teaspoon of salt and then strain it.

Don’t skip adding raisins in this recipe, that’s the highlight of the recipe.

I added dates to the mixture to keep the dish low in sugar and added coconut sugar but its up to you add what ever suits you the best.

You can  buy yellow color raisins from Indian store that’s what is used in korma recipes. Very addictive I must say

You can choose to add normal cream if you want.

Review Vegetable Korma.

Your email address will not be published. Required fields are marked *