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HEALTHY DIETSMediterranean Diet Recipes

Vegetable Korma Recipe

30 minutes. Cook
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Imagine a feast of aromatic spices, creamy coconut milk, and a medley of vibrant vegetables. This tantalizing dish has a history that stretches back centuries, originating in the Mughal courts of India. It’s none other than the delectable Vegetable Korma, a classic Indian recipe that brings together the best of flavors and textures.

Historical Context: The roots of Korma can be traced back to the 16th century, during the reign of Mughal Emperor Akbar. Mughlai cuisine, known for its rich and indulgent flavors, gave birth to this creamy and fragrant curry. Over the centuries, Korma evolved, with regional variations and adaptations.


Step 1: Preparing the Korma Paste

In a food processor or blender, combine the finely chopped onion, minced garlic, grated ginger, shredded coconut, blanched almonds, poppy seeds, and plain yogurt. Add the ground coriander, ground cumin, ground turmeric, garam masala, cayenne pepper, and salt to the mixture. Blend everything into a smooth paste. If needed, you can add a splash of water to help with blending.

Heat 2 tablespoons of vegetable oil in a skillet or frying pan over medium heat. Add the paste and sauté for about 5-7 minutes, or until it turns golden brown. Set the korma paste aside.

Step 2: Preparing the Vegetable Korma

In a large skillet or frying pan, heat the ghee (or vegetable oil) over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute or until aromatic. Add the green peas, diced carrots, diced potatoes, cauliflower florets, chopped green beans, and diced bell peppers to the skillet. Sauté the vegetables for 5-7 minutes until they begin to soften. Pour in the korma paste and mix well with the vegetables, ensuring even coating. Add the paneer cubes (if using), raisins, and cashew nuts to the skillet. Stir to combine.

Pour in the water, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes or until the vegetables are tender. Stir in the heavy cream (or coconut milk) and let it simmer for an additional 5 minutes. Adjust the salt to taste. Remove the cinnamon stick, cardamom pods, cloves, and bay leaf before serving. Garnish the Vegetable Korma with freshly chopped cilantro.

Conclusion: Vegetable Korma is a culinary masterpiece that celebrates the rich tapestry of Indian flavors. Its evolution through history and regional adaptations make it a versatile and beloved dish. Whether you’re a seasoned chef or an enthusiastic home cook, this recipe invites you to savor the essence of Mughlai cuisine in your own kitchen. Enjoy the delightful journey of flavors, and share this exquisite dish with your loved ones for a taste of India’s culinary heritage.


prep time
50 minutes.
cooking time
30 minutes.
4 servings.
total time
50 minutes.


  • Cutting board and knife

  • Food processor or blender

  • Large skillet or frying pan

  • Wooden spoon or spatula

  • Measuring cups and spoons

  • Serving bowls

  • Cooking pot


  • For the Korma Paste:

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1nch piece of ginger, grated

  • 1/2 cup unsweetened shredded coconut

  • 1/4 cup blanched almonds

  • 2 tablespoons poppy seeds

  • 1/4 cup plain yogurt

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon cayenne pepper (adjust to taste)

  • Salt to taste

  • 2 tablespoons vegetable oil

  • For the Vegetable Korma:

  • 2 tablespoons ghee (clarified butter) or vegetable oil

  • 1 cinnamon stick

  • 2-3 green cardamom pods

  • 4-5 cloves

  • 1 bay leaf

  • 1/2 cup green peas

  • 1/2 cup diced carrots

  • 1/2 cup diced potatoes

  • 1/2 cup cauliflower florets

  • 1/2 cup green beans, chopped

  • 1/2 cup bell peppers, diced

  • 1/2 cup paneer (Indian cottage cheese) cubes (optional)

  • 1/4 cup raisins

  • 1/4 cup cashew nuts

  • 1 cup water

  • 1/2 cup heavy cream or coconut milk

  • Salt to taste

  • Chopped cilantro for garnish


Prepare the Korma Paste.
Sauté vegetables with paste.
Simmer with cream or coconut milk.
Garnish with cilantro.
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