Vegetable Korma Recipe

Vegetable korma is a flavorful Indian dish that originated in the Mughal Empire. You’ll find a creamy, mildly spiced sauce enveloping a mix of vegetables like carrots, peas, and potatoes. It’s made with a blend of aromatic spices, coconut milk, and cashews, creating a rich and slightly sweet flavor profile. This vegetarian-friendly dish appeals to both traditional and modern palates, making it perfect for introducing newcomers to Indian cuisine. You can easily customize the vegetables and adjust the spice level to suit your preferences. Diving deeper into the history and preparation of vegetable korma reveals a world of culinary possibilities.

The History of Vegetable Korma

Vegetable Korma is a rich, creamy curry that showcases the vibrant flavors of Indian cuisine. This aromatic dish combines a medley of vegetables with a luscious sauce made from yogurt, nuts, and fragrant spices. Originating from the Mughal Empire, Vegetable Korma has evolved to become a beloved vegetarian option that appeals to both traditional and modern palates. Its mild, slightly sweet flavor profile makes it a crowd-pleaser, perfect for introducing newcomers to Indian cuisine or satisfying longtime fans of subcontinental flavors.

Ingredients

• 2 cups mixed vegetables (carrots, peas, potatoes, cauliflower)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/4 cup cashews, soaked and blended
• 1/2 cup plain yogurt
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2 cardamom pods
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and bay leaf. Sauté for 30 seconds until fragrant.
2. Add chopped onion and cook until golden brown, about 5-7 minutes.
3. Stir in minced garlic and grated ginger. Cook for another minute.
4. Add mixed vegetables and sauté for 5 minutes.
5. Mix in turmeric powder, coriander powder, and salt. Cook for 2 minutes.
6. Pour in blended cashews, yogurt, and coconut milk. Stir well to combine.
7. Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are tender.
8. Sprinkle garam masala over the curry and stir.
9. Garnish with fresh cilantro before serving.

Top Tips

• Soak cashews in hot water for 30 minutes before blending for a smoother sauce.
• For a richer flavor, use ghee instead of vegetable oil.
• Adjust the consistency of the sauce by adding more coconut milk or water if needed.
• To enhance the nutty flavor, add a tablespoon of poppy seeds when blending the cashews.
• Let the korma rest for 10 minutes after cooking to allow flavors to meld.
• Serve with naan bread or basmati rice for a complete meal.

Variations

• Add paneer cubes for a protein boost and extra texture.
• Replace some vegetables with chickpeas for a heartier version.
• Use almond milk and cashew yogurt for a vegan alternative.
• Incorporate diced apples or raisins for a sweeter flavor profile.
• Spice it up with a diced green chili or red chili powder for heat lovers.
• Swap vegetables seasonally to create unique variations throughout the year.

Nutritional Guide

Nutrient	Amount per Serving
Servings	4
Calories	320
Fat	22g
Carbohydrates	28g
Protein	8g

This Vegetable Korma is a nutritious option, providing a good balance of macronutrients. The vegetables offer essential vitamins and minerals, while the nuts and coconut milk contribute healthy fats. The yogurt adds calcium and probiotics. However, those watching their calorie intake should be mindful of portion sizes due to the rich nature of the dish.

Frequently Asked Questions

Is Vegetable Korma Spicy?

You’ll find the spice level in this dish typically mild. It’s not inherently spicy, focusing on creamy, nutty flavors instead. For alternative flavors, you can request a spicier version or add heat yourself if desired.

Can I Make Vegetable Korma in a Slow Cooker?

You can adapt vegetable korma for a slow cooker. Modify the recipe by reducing liquid and increasing cooking time. Alternatively, consider using a pressure cooker or Instant Pot for quicker results. These methods offer innovative approaches to traditional cooking.

What Vegetables Work Best in Vegetable Korma?

You’ll achieve peak results with a colorful mix of seasonal vegetables. Choose firm, robust options like carrots, cauliflower, and bell peppers. Incorporate softer elements such as peas and zucchini for textural contrast. Experiment with innovative combinations for unique flavors.

How Long Does Vegetable Korma Last in the Refrigerator?

You’ll find your dish lasts 3-4 days refrigerated. For best storing, use airtight containers. Flavor intensifies over time. When reheating, add a splash of water. Serve with fresh herbs for a renewed taste experience.

Is Vegetable Korma Suitable for Vegans?

You’ll find traditional vegetable korma isn’t vegan-friendly due to dairy ingredients. However, innovative vegan alternatives exist, using coconut milk or cashew cream. These substitutions maintain the dish’s creamy texture while offering unique nutritional benefits, like increased plant-based protein and healthy fats.

Before You Go

You’ve now explored the rich history and cultural significance of vegetable korma. You’ve learned how this aromatic dish evolved from its origins in Mughlai cuisine to become a beloved vegetarian staple. You’ve discovered the key ingredients and techniques that give korma its distinctive creamy texture and complex flavor profile. Armed with this knowledge, you’re well-equipped to appreciate the nuances of this classic Indian dish and even attempt preparing it yourself.