Vegetable Korma Recipe

Name: Vegetable Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 1 inch ginger, peeled; 5 garlic cloves; 2 green chilies (seranno); 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 3 tablespoons oil or 3 tablespoons ghee; assorted vegetables, such as bell pepper, asparagus, mushrooms, zucchini, potato; salt; 1 cup plain yogurt; 1/3 cup water; 1/8 cup cashew nuts; 1/8 cup pine nuts (optional. you can use all cashews); 2 tablespoons chopped fresh cilantro

Servings: persons

1 onion, chopped
1 inch ginger, peeled
5 garlic cloves
2 green chilies (seranno)
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3 tablespoons oil or 3 tablespoons ghee
assorted vegetables, such as bell pepper, asparagus, mushrooms, zucchini, potato
salt
1 cup plain yogurt
1/3 cup water
1/8 cup cashew nuts
1/8 cup pine nuts (optional. you can use all cashews)
2 tablespoons chopped fresh cilantro

1
Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
2
Add the ground spices and mix.
3
Chop half the nuts to a fine paste with a food processor, set aside.
4
Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
5
Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
6
Add nuts, nut paste, and other veggies as cooking times dictate.
7
Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
8
Garnish with cilantro and serve over rice.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 onion, chopped, 1 inch ginger, peeled, 5 garlic cloves, 2 green chilies (seranno), and more.

Yes, Vegetable Korma falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions