Sunday, 5 October 2014

Vegetable Korma / Kurma - a side dish for roti , naan

Mixed vegetables cooked in coconut, cashew nuts and whole spices paste. This curry / korma is mildly spiced, packed with flavor and tastes delicious. Best served with roti / naan / or simple pilaff.

I used carrots, green beans, potatoes and green peas. You can add your favourite veggies like Cauliflower, baby corn, green bell peppers.


  • 2 Carrots
  • 10 Green Beans
  • 1 Medium Potato
  • 1/4 Cup Green Peas (thaw of frozen)
  • 2 Tablespoon Vegetable oil
  • 1 Medium Onion chopped finely
  • 1 Medium Tomato chopped finely
  • 1/2 Teaspoon Turmeric powder
  • 1 Sprig of Curry leaves
  • Salt to taste
  • Chopped cilantro leaves for garnish

To grind

  • 4 Tablespoon Fresh coconut slices
  • 3 Garlic Cloves
  • 1 inch Fresh Ginger piece
  • 1/2 Teaspoon Fennel Seeds
  • 1/2 Teaspoon Poppy Seeds
  • 1 Tablespoon Fried Gram
  • 2 Cloves
  • 1 Green Cardamom
  • 1/2 Inch Cinnamon stick
  • 4 Cashew nuts
  • 2 dry red chillies ( adjust according to your taste)
  • 1/4 Cup water to grind


1. Add all the ingredients listed under 'To Grind' into a food processor / mixie / grinder and grind it to fine paste. Set aside
2. Clean and chop all vegetable 


1. In a pan, heat oil. When the oil is hot, add curry leaves
2. When they splutter, add onions and sauté until the onions are translucent
3. Add chopped tomatoes and sauté until the tomatoes are mushy
4. Add the ground paste we prepared at step number 1 of 'Preparation'
5. Reduce the  flame to low and keep stirring the paste in oil for 5 minutes or until oil separates from the mixture
6. Add turmeric powder and give it a stir
7. Add all the vegetables and mix everything
8. Season with salt and add 1 and 1/2 cups of water. Close the pan with lid and let the korma cook for 10 to 15 minutes or until the vegetables are cooked through
9. Garnish with chopped cilantro leaves and serve hot with roti / naan

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