Delight in this aromatic Vegetable Korma, a mix of fresh veggies and spices in a creamy coconut and nut base. A popular vegan and gluten-free choice, it's perfect with naan, basmati rice, or chapati, elevating any meal.
Place coconut, cashew nuts, fennel seeds, and water into a blender.
Blend until you achieve a smooth, fine paste. Keep this aside for later use.
To Prepare Vegetable Kurma
In a pan over medium heat, pour oil. Add bay leaves, cinnamon stick, star anise, cloves, cardamom, and green chili. Sauté until they turn aromatic, releasing their flavors.
Add onions, sautéing until they become soft and translucent, forming a flavorful base for Korma.
Introduce ginger garlic paste, garam masala, chili powder, coriander powder, turmeric powder, and salt. Combine everything well, ensuring the spices coat the onions evenly.
Add tomatoes, cooking until they become mushy and blend into the spice mixture, adding both texture and acidity.
Incorporate carrots, green beans, green peas, and potato. Give everything a nice mix to ensure the vegetables are evenly coated with the spice mixture.
Pour water into the pan and stir quickly, ensuring a good blend of the ingredients and even distribution of the vegetables.
Cover the pan with a lid and allow the mixture to cook for about 10 minutes, letting the flavors meld.
Uncover and stir in the prepared coconut nut paste. Adjust the water if the mixture is too thick, aiming for a creamy consistency.
Allow the korma to boil for 5 to 7 minutes, enabling the flavors to intensify.
Finally, garnish with fresh coriander leaves. Your aromatic and flavorful Vegetable Korma/Kurma is now ready to be enjoyed!
To Serve
Savor this delightful Vegetable Kurma paired with naan, parotta, roti, rice, idli, dosa, and other similar dishes. For additional pairing ideas, check out the serving suggestions section.
Notes
Here are some essential tips to make perfect Vegetable Korma:
Fresh Ingredients: Opt for fresh vegetables to ensure the best taste and texture. While frozen vegetables are an option, they may not offer the same level of freshness.
Roasting Spices: Enhance the flavor and aroma of your dish by lightly roasting whole spices before grinding them into a paste or adding them directly.
Vegetable Variations: The recipe includes carrots, green beans, peas, and potatoes. Adding cauliflower or broccoli can provide a healthier twist.
Spice Levels: Tailor the heat to your liking. Use milder spices for a less spicy korma, or increase the heat with additional green chilies or red chili powder.
Simmering: After adding the coconut and nut paste, allow the korma to simmer on low heat. This process melds the flavors and enriches the dish's overall richness.
Consistency: If the korma is too thick, gently thin it with a bit of water or vegetable broth. Aim for the right consistency without making it watery.
Resting Time: Give the korma a few minutes to rest after cooking. This resting period lets the flavors settle and deepen.
Serve Warm: To fully enjoy its flavors, serve the korma warm. Reheat if needed.
Regional Differences: North Indian korma typically features nuts, yogurt, and onion puree, while South Indian versions favor coconut and nut paste. Some restaurants enhance the dish with heavy cream for a silky texture. Feel free to explore and experiment.
Cooking in an Instant Pot: For added convenience, you can also prepare the korma in an instant pot. Detailed steps for this method are provided.