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Vegetable Korma

Jun 17, 2020

  • Serves: 2

Why you should make this recipe:

its my mother recipe.


Carrot ( diamond) 1/2 cup
Beans ( diamond) 1/2 cup
Potato (diamond) 1/2 cup
Green peas 1/2 cup
Cauliflower( cut small piece) 1/2 cup
Oil 10ml
ghee 1 teaspoon
Fennel 1 teaspoon
Green cardamom 2 nos
Clove 2 nos
Cinnamon small piece
Bay leaf 1 nos
Onion 1 cup
Tomato 1/2 cup
Curry leaves few
Chili power 1/2 tea spoon
Turmeric 1/3 teaspoon
Coriander powder 1/3 teaspoon
garam masala powder 1/2 spoon
Fresh coconut 1/2 cup
Coconut milk 1/2 cup
ginger garlic paste 1 tea spoon
Salt to taste
Fried curry leaves few
Chopped coriander few.


Paste: fresh coconut, green chilies, fennel and curry leaves. make it fine paste

Wash and peel vegetables cut into diamond shape keep aside.
Heat oil, add whole spice to crackle then put chop onion sauté it golden brown then put ginger garlic paste . Add chop tomato and salt and Chili power, Turmeric, Coriander powder,garam masala powder cook it well.
Add all vegetable. and coconut paste cook well.
Add water 1 cup leave it on slow fire till vegetables are tender and thick gravy.
Finish with ghee, curry leaves and Chopped coriander, coconut milk. Check the seasoning.
Garnish with fried curry leaves and chopped coriande.

In this Recipe

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