Vegetable Korma Recipe: Tips for Making Vegetable Korma
Written by MasterClass
Last updated: Nov 22, 2022 • 2 min read
Korma is one of the hallmark dishes of Indian cuisine. Like any classic dish, the original korma curry recipe has inspired dozens of variations, including chicken, lamb, or vegetable-forward options. Learn how to make vegetable korma, along with some helpful cooking tips.
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What Is Korma?
Korma, from the Urdu word “qormā,” which means “braise,” is a category of Indian dishes featuring meat or mixed vegetables braised in a rich sauce made with whole spices. Yogurt (or curd, known as dahi), cream, coconut milk, or coconut cream is added to a base of blended cashew nuts, poppy seeds, or urad dal (lentils) to achieve the signature creamy, hearty texture of Indian korma.
There are many regional variations of korma, or kurma, in India, with varying levels of complexity. For example, braising boneless chicken thighs for a chicken korma recipe may be relatively straightforward, but traditional navratan korma features nine unique vegetables or garnishes in a nod to a Mughal emperor and his nine courtiers. South Indian variations of korma often also feature shredded coconut. A “hotel-style” korma, like the kind found in Indian restaurants, usually refers to one made in a multi-cooker.
3 Tips for Making Vegetable Korma
Like all Indian recipes, once you find a favorite korma formula, it’s easy to mix and match ingredients and dial up the heat or sweetness to preference. Here are some tips to consider:
- 1. Cut the veggies into equal sizes. You can make vegetable korma with any combination of ingredients, including mushrooms, green peas, cauliflower florets, chickpeas, and paneer. When prepping the ingredients, cut the veggies into equal sizes to help them cook at the same rate.
- 2. Serve korma on its own or with a side dish. While you can enjoy this vegetable curry on its own, it’s best served alongside steamed basmati rice, a pilaf like pulao or biryani, or warm flatbreads like roti, chapati, naan, or paratha.
- 3. Store korma in the freezer. You can freeze vegetable korma (or prepared korma sauce) in an airtight container for up to six months or keep it in the refrigerator for one week.
Homemade Vegetable Korma Recipe
makes
prep time
15 mintotal time
45 mincook time
30 minIngredients
- 1
Soak the cashews in very hot water for 30 minutes. Drain well and add the nuts to the bowl of a food processor or high-speed blender.
- 2
To the cashews, add the ginger, garlic, poppy seeds, cumin, cardamom, chopped green chilies, cilantro, and a ½ cup of water and purée until a smooth paste forms.
- 3
Heat the ghee in a large pot or Dutch oven over medium heat. Add the onions and bay leaf, and fry until the onions are translucent and beginning to brown. Add the turmeric and garam masala to the fried onions, and stir to combine. Add the tomatoes and their juices, and stir well. Cook until the tomatoes have broken down, about 5 minutes, then add the cashew-spice mixture and season with salt.
- 4
Continue to cook, occasionally stirring, until the paste has thickened slightly, 5–7 more minutes.
- 5
Reduce the heat to low, and add the yogurt or cream. Stir well to combine.
- 6
Add the carrots, potatoes, and green beans to the gravy, followed by a ½ cup of water as needed. Stir to incorporate. Bring it to a boil, then reduce the heat and cover. Cook until the potatoes are tender, about 12–15 minutes.
- 7
Taste and adjust the seasoning as needed.
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