Vegetable Korma Pic: Priya Q

This is an easy preparation of Vegetable Korma I learned to make from my mother. Its aromatic and simply delicious.


Mixed vegetable (carrot, potato, beans, peas) – 4 cups

Ginger – 1 inch piece

Green chilli – 3-4

Cloves – 2 nos

Bayleaf – 1 no

Cinnamon – 1 inch stick

Green Cardamom – 2 nos  or 1/2 tsp of cardamom powder

Tomato – 1 big sized

Onions – 2 to 3 (sliced)

Turmeric – 1/2 tsp

Chilli powder – 1 tsp

freshly grated Coconut – 1 cup

Fennel seeds (saunf) – 1/2 tsp

Fried gram(chana) dal – 1 and 1/2 Tbsp

Lemon juice – few drops

Curry leaves – 1 sprig

Coriander (cilantro) – 1 tbsp


Mustard seeds – 2 tsp

Salt to taste


  1. Cut all vegetable length-wise
  2. Coarsely grind ginger & chillies and keep aside
  3. Finely grind coconut, fennel and fried gram dal and keep aside
  4. Heat oil and add mustard seeds. Once it splutters add cloves, bay leaf, cinnamon stick, cardamom powder and saute
  5. As you get the aroma add sliced onions and ginger paste and fry
  6. Add all vegetables, chilli powder, turmeric, stir
  7. Add salt, little water and let it simmer till vegetables are done
  8. Add the coconut paste and mix well
  9. Add few drops of lemon juice, curry leaves, coriander leaves and mix


*you can also add sliced boiled egg after step 7

** add chopped mint leaves for added flavor


till next time…happy cooking! 🙂