This veg korma recipe is rich, creamy, and super flavourful. It is a show of vegetables cooked in a luxurious, mildly spiced gravy. Ideal for Indians at heart, veg korma is a treat of varied textures and flavours, using the best of vegetables, such as carrots, beans, potatoes, peas, and cauliflower. The secret to the fabulous taste of this veg korma recipe lies in the creamy and aromatic gravy. There is a coconut, cashew, and yoghurt base in this korma recipe that brings richness and smoothness to it. A nice mix of cinnamon, cloves, cardamom, cumin, and coriander powder brings both warmth and sweetness to balance. Onions and garlic for the depth in flavour, with a touch of garam masala towards the end, adding subtlety to the heat it brings. A great recipe for a versatile veg korma, it pairs well with soft rotis, naan, or steamed rice. Perfect to be served on any festive occasion, or if you want to indulge in a royal meal. The gravy tastes so mild yet flavourful and attracts all kinds of tastes. This dish is sure to be a favourite at family dinners or any kind of gathering. Whether you are a good cook or even a novice, this recipe of veg korma is easy to make and will prove that you can cook as well as restaurant cooks!

• 1 cup carrot
• 1 potato
• 1 cup beans
• 1/2 cup green peas
• 2 tbsp oil
• 1 bay leaf
• 1 inch cinnamon stick
• 2-3 green cardamom
• 1 onion
• 1 tbsp ginger garlic paste
• 1 tbsp poppy seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Salt
• Coriander

• Start by preparing the vegetables.
• Chop 1 cup of carrots, 1 cup of beans, 1 large potato, and 1/2 cup of green peas into uniform small pieces. Cutting the vegetables into uniform sizes helps them to cook evenly.
• The addition of carrots, beans, and potatoes adds texture, flavour, and nutrients to the korma, while the peas add sweetness with that great pop when eaten.
• You can use other vegetables, such as cauliflower or bell peppers, according to your choice; however, this is a great combination.
• Heat oil in a deep pan over medium heat. When the oil is hot, add bay leaf, an inch cinnamon stick, 3-4 cloves, and 2-3 green cardamoms.
• Saute the whole spices for some seconds till they start to release their fragrance.
• Tempering spices is an essential step of the recipe as it sets down the aromatic foundation of the dish by infusing warm, earthy flavours into the oil.
• Add 1 finely chopped onion to the pan.
• Saut the onion till it turns golden brown.
• This step caramelises the onions, which gives a slight sweetness that levels the spices in a dish.
• Once the onions are golden, add 1 tablespoon of ginger-garlic paste and saut for another minute or two.
• The ginger-garlic paste brings sharp undertones of savoury depth without making the kurma complicated.
• While the onions are frying, prep the thickening paste for the kurma.
• Add to the blender 1/4 cup grated coconut, 10-12 cashew nuts, 1 tablespoon of khus khus (poppy seeds), and 1/2 cup of water. Blend to a very fine paste.
• Here, the coconut and cashew provide an opulence of creamy texture to the dish, while the poppy seed adds a subtle nutty flavour. The paste brings about richness and thickness to the kurma.
• Add the chopped vegetables to the pan once the onion and ginger-garlic mixture is well cooked. Lightly stir the vegetables with the flavourful onion mixture for 2-3 minutes. Here, it begins infusing the vegetables with spices so that they can start absorbing flavours even before the simmering stage.
• The carrots, beans, potatoes, and peas will absorb aromas; hence, every single bite of the finished dish will be aromatic.
• Add the ground coconut-cashew paste to the pan along with 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and 1 teaspoon of coriander powder. Mix everything so that the vegetables are well coated with the paste and spices.
• Turmeric gives it the bright golden colour, chilli powder gives it the heat, and coriander adds a hint of citrus flavour.
• Mix well until the spice is distributed evenly throughout and the coconut-cashew paste combines with vegetables.
• Add 2 cups of water to the pan, mix with coconut-cashew paste, and let it get thinner like gravy.
• Salt can now be added according to taste, but note that all water will eventually dissipate as the dish cooks.
• Put the lid on and let it simmer for 15 to 20 minutes on low to medium heat.
• Stir occasionally to ensure that the gravy does not stick at the bottom of the pan.
• The vegetables will be soft, silky, and imbued with every flavour from this rich, spiced gravy. Water will reduce and leave a thick, luscious kurma sauce clinging to the vegetables.
• Turn off the heat when the vegetables are cooked and the gravy has reached the desired consistency.
• Garnish the kurma with a handful of coriander leaves; their fresh, herbal finishing touches give the dish aromatic freshness. Bright green coriander adds colour, but its refreshing notes enhance the flavour as well.
• This vegetable kurma can be served hot with roti or rice. It goes amazingly well with all types of Indian flatbread or even steamed rice.
• The creamy coconut-cashew gravy and the soft vegetables together make for a very satisfying, wholesome meal.