Veg Korma is a thick curry made using veggies, it’s a delicious SouthIndian and Maharashtrian, Mumbai-style Korma recipe. In fact, it is an aromatic, delicious and lightly spiced curry made with mix vegetables. usually, this dish has a fixed place in any rich banquet food and always a reason to smile.
2-3 teaspoon paste of ginger, garlic, curry leaves & green chilies
2 teaspoon Kashmiri chili powder
1 teaspoon Turmeric powder
2 teaspoon Garam masala
1 teaspoon Coriander powder
1 teaspoon cumin powder
salt to taste
Oil/ghee for cooking
1 bay leaf
1-inch cinnamon stick
1 black cardamom
2 green cardamoms
½ teaspoon black peppercorns
1 tsp cumin seeds
3-4 green cardamon
To Begin with, grind the cashew nuts, coconut along with 1 -2 green cardamom to a smooth paste. Set aside. Till then puree the tomatoes.
Heat a pan with 1 -2 tbsp of oil/ghee. Now add the whole spices and saute till the aroma reaches your nose and fills the air.
Add finely chopped onions and saute well. Add crushed ginger-garlic- curry leaves and green chilies paste(Never add red chilies, that will change the rich color to red one). Saute well till the raw smell goes off.
Now add the tomato puree and mix well. Cook till the tomatoes turn mushy and leave out the oil/ghee.
Now add all the chopped vegetables and mix well.Add the masalas one by one, mixing each time while adding the masalas. (So that the masalas get coated well with vegetables) Add some water, mix well and close the lid of the pan and cook for 10-12 minutes. The vegetables should be cooked well.
Now add the cashew nuts, coconut, and green cardamom paste and mix well. Cook for 10 minutes till the gravy thickens. Once the gravy reaches required consistency simmer the flame.
Now for the final stage, simmer for just a minute.
Note: Do not boil after adding the cashew nut, coconut, and green cardamon paste. Remove from flame.
Now your Mumbai-style Veg korma is ready to serve – Serve Veg Korma hot with poori, naan, roti, jeera rice etc.