Vegetable Korma is a very mild yet flavorful Mughlai dish. Korma is traditionally meat or vegetables cooked with onions in a creamy yogurt sauce. Try this recipe for a healthy version of the well known favorite.
Prep Time: 10 – 15 minutes
Cook Time: approx 30 minutes
Oil – 2 Tbsp
Broken Cashew Pieces – 2 Tbsp
Golden Raisins – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 3
Whole Cloves – 7
White (or Black) Peppercorns – 1/4 tsp
Broken Cashews – 1/4 cup
Onions – 2 medium, finely chopped
Salt – to taste
Garlic – 2 Tbsp, finely chopped
Ginger – 2 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Cumin Powder – 1/2 Tbsp
Coriander Powder – 1 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Evaporated Milk – 5 oz can
Yogurt – 1/2 cup, well beaten
Paneer – approx 7 oz, cubed
Tomato – 1 large, cubed
Carrots – 2 (approx 1 cup), cubed
Cauliflower – 2 cups, cut to bite size florets
Potatoes – 2 medium, cubed
Frozen Green Peas – 1 cup
Green Beans – 1 cup, cut to 1 inch pieces
Cilantro Leaves – 1/2 cup, finely chopped
Water – approx 2 cups
1. Heat Oil in a medium non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
11. Return onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
18. Add in Cilantro and mix well.
19. Garnish with roasted cashews and raisins from before.
20. Serve hot with chapati, naan, or rice.
128 thoughts on “Vegetable Korma”
Thanks for sharing this delicious Mughlai recipe. Your recipes are easy to follow and this vegetable korma looks yummy too. Looking forward to more such recipes.
Getting angry and rushing back to the spot where you just died almost
always ends with you watching a kill cam. It is almost like being
there or watching a good high def cartoon unfolds in front of you and
the sounds are like there are explosions and gunfire all
around you. I suppose not the “phony”solders of Limbaugh’s disdain,’.
Also visit my site: call of duty ghost costume
Can the vegetables be fried and marinated with the yoghurt and the garam masala for 3 to 4 hours? i think it will give it a richer flavor..
What nut will give me the same results as the cashews? Would the flavor change if I use macadamia nut? Please help!
I have been making this korma for a very long time and its the best recipe out there. Just one question what another nut will give me the same results as the cashews? Would the flavor change if I use macadamia nut? Please help!
You can use peanuts or walnuts instead of the cashews…it will change the flavor a bit but will still taste wonderful.
Hope that helps!
Fantastic items from you, man. I’ve take into accout your stuff previous to and you are just extremely magnificent. I really like what you’ve got here, really like what you are saying and
the best way through which you are saying it. You make it entertaining and you still
care for to keep it smart. I cant wait to learn much more from you.
That is really a wonderful site.
Hi Hetal and Anuja,
My Hubby was craving for vegetable korma and the prob is now I am learning cooking since married (2 months ago) 🙂 and stay in Indonesia, no mom here to help me in cooking :-(. I tried this recipe, just OWESOME, came out with very good taste… M so happy. I have even tried many recipies of yours in youtube. Well frankly speaking, I started learning cooking by just watching the recipies that you have shown. Just love you both. Fantastic and delicious cooking :-)… Helping me a lot to cook and learn better at first step..
Thanks so much Ragini! We’re so glad that we are able to help! Congratulations on your marriage.
Hi Hetal and Anuja,
I just looovvvve the way you people cook, explain and present each and every bit about the dish. I am very fond to find your website as it is so helpful for me as we have a lots of get together :). Keep rocking like this and wish you both a very good luck.
Does this dish goes well with coconut rice?
Thank you so much! Though we’ve never had it with coconut rice, I’m sure it will be fabulous!
Thank you for the reply!!! I wanted to make this dish for my daughter’s b’day party(end of oct) and so I gave it a try today. It turned awesome!!! Thank you sooooo much for this flavorful and delicious korma:).
I am definitely going to add this to my menu. You both do add a pinch of spice to our life :D!! Love u guys!!
BTW.. I tried it with coconut rice and it tasted very good.
hello hetal and anuja
this is shashank here from new zealand a pilot by profession n cook by choice
btw i jst wanted to say u bth thanks for vegetable korma recipe coz i tried to do, n it tasted delicious
thnx again for ur advice
Thanks! Glad you are finding SMTC useful!
Hi Anuja and Hetal,
I tried veg korma last night and it came out fantastic. It was a great blend of so many different flavors, it was so yummy. Thank you so much for this recipe, actually your all recipes are really great and another great part is that you are conscious about fat and calorie content and advise great substitutes. This is my BEST cooking website. Thanks again for the wonderful work you both are doing 🙂
I just finished making this..YUM! I thank you for the time and energy you wonderful ladies put into it. I used coconut milk, no milk or yogurt and sweet potatoes (no potatoes in the house). I am a vegan. These are very adaptable. Thank you.
Well presented – Could use some more volume & bit of slow delivery.
Made this Kurma today and it was awesome. It went very well both with Dosa and rotis..
Added little mint to it.. (basically to customise ) ;). It was really very fresh and aromatic.
Could you please tell me whether Aloo korma also has the same procedure.
Thanks for the wonderful recipe it came out very good.The effort taken to explain the preparation steps is awesome, appreciate the time and sincerity
Thank you for the feedback Indu…glad you enjoyed it!
Hi, Hetal & Anuja
It is a wonderful recipe. Can I use coconut milk instead of evaporated milk for the dish…. Will it taste good?
Coconut milk will probably taste fantastic. You can omit the yogurt.
Hi Hetal & Anuja,
Thank you for the wonderful recipe.
I have question to ask, I tried this recipe with the whole milk, the taste is good but the milk is breaking after I add milk to the dish. What could be the wrong?
Evaporated milk reacts differently than regular milk when used in this type of recipe. The milk probably curdled because there are sour agents in the dish.
Hi Hetal & Anuja,
I tried this recipe and it came out real good. Everybody loved it. Thanks :).
Can I substitute sour cream for yogurt (same amount that is half cup?
Yes, you can substitute sour cream. The taste will be slightly different and the texture will probably be more creamy. You could probably use a little less sour cream because it is so concentrated.
I have no questions but I wanted to add a comment since I liked your site and the dish, actually all the dishes. You made them very simple.
I love indian couisin, and I planned to make this dish tomorrow but I dont have the cheese! will bring it and make it, since am planning to go vegetarian for a month.
Thanks ladies for the good work and for the smile.
First thing it would be great if you let us know the exact cups you are using for measuring the vegetables and everything and also where to buy those cups because our measurement cups are different from those showed by you guys and secondly you mention about medium sized onions, we usually buy onions from sams club/costco you usually get large onions there,in that case can you clarify if one onion will suffice two , or you guys mean the onions from indian store,thirdly do you guys grind the coriander seeds for the powder or use the standard coriander powder.
1. The regular measuring cup (in USA) is 8oz. That is what we use to measure in volume. If you buy a decent brand example kitchenaid, it will be right on.
2. For the onions – it is harder to tell – we will keep that in mind and see what we can come up with.
3. Coriander Seeds – we grind at home – They have such a mild flavor and if you buy at the store and keep for an extended period of time – even that little flavor is gone 🙁 We grind about 1/2 a cup of Coriander Seeds, use it up and then grind more.
Thanks for all your feedback and hope the above responses hope 🙂
I have had this dish only once before and I can’t wait to make it at home but I want t pair it with a meat curry maybe chicken. Can anyone suggest a curry that will taste good with this?
nd also please let me know if i can use black peppers instead of white
do clarify if i can use 1% fat free milk instead of evaporated milk…. at the earliest…
your guys are doing a fabolous job… iam so addicted to your website iam jus comfortable only with your presentation of recipies,in a same way please publish a recipie for peas or vegetable pulao… you can take this as a request favour or help
Since you are asking so sweetly, how can we refuse 😉
Here is Jeera Pulao with Peas & Carrots:
u r doing great job!!I have a party today…n i have all the ingredients except Paneer…can i switch paneer with mushrooms or babycorn!!please help…
Yes, you can. It is a very forgiving dish. Enjoy your party 🙂
Hi Hetal and Anuja,
I have to tell both of u guys are awesome!!!!! everytime i need to make something new…i log on to your website and never get disappointed with the outcome….u guys make every recipie soooo easy …..thanks and please keep it up!!!!
Thank you so much for your sweet and kind compliments 🙂
hi hetal anuja
a quick question… i dont have white peppercorns with me now… can i use black one instead and also can i use 1% fat free milk instead of evaporated milk… do confirm these two alone as early as possible
Yes, you can use black peppercorns. However, 1% or fat free milk will not work well in this recipe. Evaporated milk is regular milk with about 60% of its moisture removed, making it thick and creamy.
I am huge fan of this website. I have tried all most all your recipes. This curry was really awesome!! Thanks for posting it
Thanks Hetal. Will try that.