Vegetable korma is a delicious flavorful creamy dish prepared using mix of vegetables, flavored with gram masala and methi leaves.This recipe is easy to prepare and popular all over India. The taste and the flavor varies with the different cooking technique. This recipe can be prepared with or without onion and garlic. People generally prepare the food without onion and garlic in festival season like Navrathri. The gravy prepared using tomato and cashew nuts gives a real rich taste & texture to the Korma.Vegetable korma is a great compliment with jeera rice, naan or parathas.
Ingredients
Main Veg Ingredients
- 1/2 cup French beans chopped
- 1/2 cup Carrot chopped
- 1/2 cup Mutter (peas)
- 1/2 cup Green bellpepper chopped
- 1/2 cup Red bell pepper chopped
- 200g Paneer cut into small pieces
- 1 medium Potato chopped
For Gravy
- 4 Tomato puree
- 3 tbsp Beetroot grated
- 1/4 cup Cashew nut
- 4 tbsp Oil
- 1/2 tsp Cumin Seeds
- 2 Bay leaves
- 1 tbsp Ginger paste
- 2 tsp Coriander powder
- 2 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 3 tbsp Roasted methi( fenugreek) leaves
- 2 tsp Honey
- 2 tsp Kashmiri red chili powder
- 2 tsp Garam masala powder
- Salt to taste
Instructions
- Chop all the vegetables and keep it aside. Grind tomato along with beetroot to make a puree consistency without adding any water. Keep it aside. Soak cashew nut into hot milk for 1/2 an hrs. Grind it to make a paste.
- Steam all vegetables in steamer till vegetables gets tender. Once its done, turn off the heat. Keep it aside.
- Heat oil in kadhai at medium heat. Once its hot, add cumin seeds, bay leaves. wait till cumin seeds gets brown, add tomato puree and salt into it. Let it cook for 4-5 minutes at medium heat. Add coriander & cumin powder, Kashmiri red chili, turmeric powder into it. Saute it for 2-3 minutes.
- Add steamed vegetables in to tomato gravy and saute and let it cook for 5-6 minutes till all masala and vegetables gets cook nicely.
- Add paneer, garam masala, roasted methi leaves and cashew nut paste into it. Saute it till cashew nut paste gets cooked nicely about 2-3 minutes. You could add thick yogurt instead of cashew-nut paste into curry.
- Add 1 cup water, adjust gravy consistency to your taste. Boil it for 1-2 minutes with lid. Once its done, turn off the heat. Let it covered for 1-2 minutes.
- Mix vegetable korma is ready to be served. Transfer it into serving bowl and garnish with some coriander leaves.
- Serve it hot with jeera rice, parathas or naan.
Recipe Notes
Share this Recipe
Mouthwatering Delicious Korma. With Navratra just round the corner, this is the perfect dish and looks absolutely yummm.
Thank you Piyali Mutha.
Hello,
I chanced upon your website when I was looking for a no onion-garlic vegetable recipe. The veg korma turned out exceptionally good and we all enjoyed it very much. This prompted me to browse thru your entire site and I must say that your collection of recipes is unique, exotic and extensive. I especially love the way many recipes have been given a healthy twist and also how you have used a lot of quinoa and tofu. I have bookmarked several recipes and plan to try all of them. Keep up the great work and thank you for the extensive collection.
Shoba
Thank you so much for visiting my blog and encouraging comments. Really glad to hear that you liked it. Please feel free to post your comments as you try more.
Thanks Geethaji for encouraging satvik diet…Really loved to visit your blog.