vegetable korma recipe | creamy Indian veg korma | Kerala style veg kurma | restaurant style vegetable korma |
vegetable korma recipe is a South Indian style sabzi made with a large assortment of spices including tongue-tickling ones like cardamom and aniseeds. Learn how to make creamy Indian veg korma.
This restaurant style vegetable korma which is also excitingly flavoured with a wide array of ingredients in the masala paste features coconut, coriander and onions as their main ingredients. It makes an excellent ‘masaledar’ side dish for rice, puris, appam, etc. It is an everyday sabzi ... easy, tasty and awesome.
Crunchy veggies like French beans, carrots, potatoes and green peas have been mingled in this interesting Kerala style veg kurma. As a healthier version, we suggest you avoid the use of potatoes and cauliflower to it. The veggies here then contribute enough fibre and antioxidants for a healthy well-being.
To make vegetable korma, first make the dry masala. For that, heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside. When cool, blend in a mixer to a fine powder. Keep aside. Then make the paste. For that, combine coconut, green chillies, onions, ginger, turmeric powder and coriander in a mixr jar and blend to a smooth paste using ½ cup of water. Finally combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked. Add the tomatoes and salt and simmer for 2 to 3 minutes. Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between. For the tempering, heat the ghee in a small pan, add the bay leaves and sauté for a second. Pour the tempering over the korma and mix gently. Serve hot with appam.
Creamy Indian veg korma is a dish that is available all over India, but it is very interesting to note how the seasonings and flavourings change from region to region. Here is the south Indian version of korma which has a dominant spice powder and masala paste which makes this sabzi class apart from others.
Tips for vegetable korma. 1. Dry roast the dry masala powder on a slow flame only, else the spices might burn and lend its burnt taste to the sabzi. 2. Cover and cook the veggies so they retain some of the volatile nutrients like vitamin C, which is a key nutrient to build immunity.
Enjoy vegetable korma recipe | creamy Indian veg korma | Kerala style veg kurma | restaurant style vegetable korma.