veg korma

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Creamy Indian Vegetable Korma

onion,

garlic,

ginger root, roughly chopped

jalapeno pepper, stemmed and seeded

raw cashews

vegetable oil

curry powder

turmeric

garam masala

cinnamon

coriander

salt

black pepper

cardamom

tomatoes,

canned, unsweetened full-fat coconut milk

yogurt

brown sugar

potato,

peas and carrot mix

green beans

Place the onion, garlic, ginger, jalapeno, and cashews...

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...

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...

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,...

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...

Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

https://mediavine-res.cloudinary.com/video/upload/enhna0vncvhoo4frvzla.mp4

Easy &amp; Creamy Vegetable Korma made in the Instant Pot. This restaurant style creamy vegetable korma curry is a perfect blend of vegetables with a creamy coconut based sauce. A vegan &amp; gluten free curry that pairs perfectly with naan or rice.

Vegetable Korma

Cashews

Water (divided)

Onions (diced)

Ginger (grated)

Garlic (minced)

Tomato puree (or 2 tomatoes pureed)

Coconut milk

Lime juice

Cilantro

Cumin seeds (Jeera)

Black Peppercorns

Green Cardamom (Elaichi)

Cloves (Laung)

Bay leaf (Tej Patta)

Cinnamon (Dalchini)

Coriander powder (Dhaniya powder)

Garam Masala

Salt (adjust

Ground Turmeric (Haldi powder)

Kashmiri red chili powder (optional, adjust to taste)

Potato (cut into 1/2-1 inch pieces, about 7.4 oz)

Cauliflower (Gobi) (large florets, about 5 ounces)

Green peas (frozen)

Green Beans (cut into 2 inch pieces)

Blend cashews with 1/4 cup water to a smooth paste and set aside.

Start the pressure cooker in sauté mode and let it heat. Add oil and all the whole spices. Sauté for 30 seconds to release the aroma of the whole spices.

Add onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Add tomato puree and all the spices. Stir and saute for 2 minutes.

Add potatoes and 1 cup water. Stir and saute for another 2 minutes. Make sure there is nothing stuck to the bottom of the pot.

Add all the other vegetables and stir them in. Press cancel and close lid with vent in sealing position.

Change the instant pot setting to manual or pressure cook mode at high pressure for 1 mins. After the instant pot beeps, quick release the pressure manually.

Open the pot. Add cashew paste, coconut milk and lime juice. Stir well. (Note: if the vegetables are not tender enough to your liking, put on saute mode for 2-3 minutes)

Garnish with cilantro and enjoy Vegetable Korma with naan or rice. 

Instant Pot Method

Follow the same steps as for the instant pot recipe, but cook in a large wok (or kadhai) on the stovetop on medium-high flame. After the step to add all the vegetables in the pot, cover with a lid and cook the vegetables for 6-10 minutes until they are tender.Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!

Stovetop Method

Vegetable Korma - Veggies in Spiced Ginger Chile Sauce.&nbsp;Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free &nbsp;Can be made nut-free. No Onion No Garlic&nbsp;Recipe.

Vegetable Korma - Creamy Indian Korma Recipe. No Onion Garlic

1.5 inch ginger

hot green chili green pepper

tsp garam masala

coriander powder

paprika

tsp each of cardamom, (clove, black pepper)

cayenne

mango

lemon juice

water

cashews (, soaked

flour

non dairy milk

tsp oil

tsp cumin seeds

2 inch cinnamon stick

green cardamom pod (slightly opened (optional))

bay leaves

vegetables

cilantro and pepper flakes

Blend the ginger, chili, spices, lemon juice and 3 tbsp or more water. Alternatively, mix the minced ginger and chili with the spices, lemon and water in a bowl.&nbsp;Blend cashews, flour with the non dairy milk until smooth and set aside

Heat oil in a skillet over medium heat. When hot add cumin seeds and let them start to change color. Add cinnamon stick, cardamom and bay leaf and mix in. Toast for half a minute. Add the blended ginger chili spice mixture. Reduce heat to medium-low and cook for 3 to 5 minutes. stir frequently to avoid burning.

Add blended cashew milk to the skillet and mix in well. Cook for 2 minutes. Increase heat to medium.

Add the vegetables that take longer to cook and salt. Cover and cook for 12 minutes.

Add in rest of the vegetables and mix in. Taste and adjust salt and heat. Cover and cook for another 5 to 10 minutes or until thickened to preference and all the vegetables are cooked. Adjust consistency if you wish with some coconut milk or cashew cream for creamier. Garnish liberally with cilantro and some pepper flakes and serve with lightly spiced rice or flatbread.

The Korma from your cookbook (I believe that is this one) is a staple in our home!
We eat it with naan or bread it has so many layers of flavour. It is a flavour I never experienced before and very different from a normal curry which is great. We throw in extra yellow raisins because they are so nice in it.

Really make this recipe. And I recommend making the recipe double as it requires a little of work and lots of ingredients and that way you get more food for your labour ;)

I wanted to like this recipe, but it just was not good. First, there was only a tiny amount of really thick sauce -- and it tasted like wallpaper paste. I'm a good cook; I followed the recipe exactly and my spices are fresh. I added extra non-dairy milk, extra garam masala, and some tomato paste. I managed to rescue the dish, but I won't be making it again.

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Top 3 veg korma recipes from across the web

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Creamy Indian Vegetable Korma

Vegetable Korma

Vegetable Korma - Creamy Indian Kor...

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