Vegetable Korma

A savory spicy blend of coconut and tomato sauce with just about any veggies you have around. A recipe from India’s Moghuls.

View Instructions

Servings

2

Ready In:

35min

Calories:

291

Good For:

Main Meal

Introduction

About this Recipe

There are so many ways to make this famous moghul sauce. This is just one of them.

Ingredients to Have on Hand

almonds
raw cashews
coconut flakes
cinnamon sticks
cloves
green cardamoms

Use fresh vegetables from your garden. Potatoes go nicely in this dish – I leave them out to lessen the carbs, plus they are “kapha aggrevating”.

Have spices on hand.

Nutrition

Pure Veg and very filling. You can use other vegetables, whatever you have on hand.

Fat 46% 46%
Protein 12% 12%
Carbohydrates 42% 42%

Vegetable Korma

A mixture of vegetable in a spicy savory coconut tomato sauce.

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Course: Main Course

Cuisine: Indian

Keyword: Korma, Pure Veg, Vegetarian

Prep Time: 15

Cook Time: 25

Servings:

Calories: 291kcal

Equipment

Kadai, Large Fry Pan

Ingredients

Korma Sauce1

1 Green chili Fresh, finely chopped
6 Almonds Dry Roasted (or not)
6 Cashews Raw
¼ cup Coconut Dried, shredded, sugar free
1 tsp Cumin seeds
1 Tomato Small, chopped

Vegetables

1 Carrot Chopped
½ cup Cauliflower Florets
¼ cup Peas Fresh, shelled
½ cup Green beans Chopped

Sauce

2 tbsp Ghee 1 + 1 tablespoon
1 inch cinnamon stick
2 Cloves
1 Green Cardamom
1 Tomato
¼ tsp Kashmiri red chili powder
¼ tsp Turmeric powder
¼ tsp Himalayan pink salt
¼ tsp Black peppercorns Freshly ground
½ cup Water More or less, as needed
2 tbsp Cilantro Fresh, chopped

Instructions

Prepare vegetables

Clean, peel and chop the vegetables into bite-size pieces. Shell the fresh peas.
Add 1 tablespoon of ghee into a kadai pan, or fry pan. Add the vegetables and saute for 5 -7 minutes. Add ¼ cup water to the vegetables, cover and continue to cook over low heat for another 5 - 7 minutes and water is absorbed.
Remove the cooked vegetables with a slotted spoon and set aside.

Making the korma paste

Add the almonds, cashews, green chili, cumin seeds, small tomato and coconut flakes into a small food blender and blend to a smooth paste. Set aside.

Putting it all together

To the kadai pan, add another tablespoon of ghee. Then add the cinnamon stick, cloves and green cardamom and stir and cook for a minute or two.
Add the korma paste to the sauteed whole spices, and saute for a few minutes, stirring constantly.
Add the Turmeric powder and Kashmiri chili powder, salt & black pepper to the korma sauce; mix well. Add ½ cup water; mix well, cover and lower heat. Cook for about 15 minutes, stirring occasionally, until oil separates from the paste.
Add the sauteed vegetables, mix well, cook for a few minutes, adding more water, if necessary.
Remove from heat. Mix in the fresh chopped cilantro and serve.

Notes

This is great for me for one main meal. If you want to use it as a side dish, it will probably be enough for two, when served with rice or chapatis.

Nutrition