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Vegetable Korma recipe | Shahi Vegetable Korma | Creamy Mixed Vegetable Curry |
Tarla Dalal
05 October, 2016
Table of Content
Vegetable Korma recipe | Shahi Vegetable Korma | Creamy Mixed Vegetable Curry |
Vegetable Korma, often revered as Shahi Vegetable Korma or a Creamy Mixed Vegetable Curry, is a quintessential North Indian dish renowned for its rich, mild, and aromatic gravy, brimming with a colorful assortment of vegetables. Unlike spicier curries, korma focuses on a delicate balance of flavors, often achieved through cream, milk, and a carefully selected blend of whole and ground spices. It's a celebratory dish, embodying the 'shahi' or royal essence through its indulgent texture and subtle yet profound taste.
The heart of this Korma lies in its vibrant mix of vegetables, carefully chosen for their distinct textures and flavors. This recipe features an appealing array including cauliflower florets, French bean cubes, carrot cubes, green peas, capsicum cubes, and diagonally cut baby corn. This diverse selection not only makes the dish visually appealing but also ensures a good balance of nutrients and bite. These vegetables are gently cooked in the rich gravy, allowing them to soften while retaining their individual characteristics.
The cooking process begins with the aromatic tempering (tadka) that sets the flavor profile. Ghee, a traditional clarified butter, is heated, and whole spices like cumin seeds, cloves, a cinnamon stick, and a green cardamom pod are added. These whole spices infuse the ghee with their warm, earthy notes. Following this, grated onions, ginger-garlic paste, and green chilli paste are sautéed until golden. This forms the foundational aromatic base, crucial for the korma's signature depth without relying on excessive chili heat.
Once the aromatic base is ready, the prepared vegetables are added to the pan. They are then cooked down with an initial addition of milk and water, along with a touch of salt. Covering the pan allows the vegetables to steam and cook gently in their own juices and the liquid, absorbing the foundational flavors of the spices. This slow cooking ensures the vegetables become tender, yet still hold their shape, contributing to the pleasing texture of the korma.
The final stage of preparing this Creamy Mixed Vegetable Curry involves enriching the gravy and introducing the final set of flavors. The remaining milk is added, along with chopped paneer (Indian cottage cheese) for a protein boost and creamy texture, and finely chopped canned pineapple, which provides a surprising yet delightful sweet and tangy counterpoint to the savory elements. A generous swirl of fresh cream further enhances the dish's luxurious richness and smoothness, while a sprinkle of garam masala adds the final layer of complex, warm spices.
Served hot, this Shahi Vegetable Korma is a perfect accompaniment to a variety of Indian breads, most notably flaky parathas. The mild, rich gravy is ideal for scooping up with soft, layered bread, allowing the diner to savor every subtle nuance of flavor. It's a dish that embodies comfort and indulgence, a testament to the art of balancing ingredients to create a truly memorable and satisfying Indian culinary experience.
Tags
Preparation Time
20 Mins
Cooking Time
17 Mins
Total Time
37 Mins
Makes
4 servings
Ingredients
for Vegetable Korma
1/4 cup cauliflower florets
1/4 cup french bean cubes
1/2 cup carrot cubes
1/4 cup green peas
1/4 cup capsicum cubes
1/4 cup diagonally cut baby corn
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1/2 cup grated onions
1 stick cinnamon (dalchini)
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp green chilli paste
1 cup milk
1/4 cup chopped paneer (cottage cheese)
1/4 cup canned finely chopped pineapple
3 tbsp fresh cream
1/2 tsp garam masala
salt to taste
For Serving
Method
Heat the ghee in a deep non-stick pan and add the cumin seeds (jeera).
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When the seeds crackle, add the grated onions, clove (laung / lavang), cinnamon (dalchini), ardamom (elaichi), ginger-garlic (adrak-lehsun) paste, green chilli paste and sauté on a medium flame for 5 to 7 minutes.
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Add the cauliflower florets, french bean cubes, carrot cubes, green peas, capsicum cubes, diagonally cut baby corn, salt to taste, ½ cup of milk and ¼ cup of water, cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
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Add the remaining ½ cup of milk, chopped paneer (cottage cheese), canned finely chopped pineapple, fresh cream and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve Vegetable Korma hot with parathas.
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Vegetable Korma recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
RAJESH N RATHOD
Aug. 23, 2020, 9:45 a.m.
YUMMY - RUSTIC - FLAVOURFUL
Payal Parikh 86
Aug. 30, 2016, 11:53 a.m.
This korma recipe is a good combination of mixed vegetables along with milk, spices and pineapple, I served this with hot butter naan.
Vibha
Feb. 25, 2016, 9:29 p.m.
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