Vegetable Korma Recipe: Creamy, Flavorful, and Easy to Make
A vegetable korma recipe that is rich, creamy, and bursting with warm spices is the perfect comfort food. Made with potatoes, bell peppers, green beans, and a luscious sauce of onion, garlic, ginger, and aromatic spices, this dish is ideal for chilly evenings.
Whether served with steamed basmati rice or fluffy naan, this homemade korma is a game-changer for weeknight dinners.
The Ultimate Comforting Vegetable Korma
If there’s one dish that makes winter more bearable, it’s this creamy vegetable korma. Imagine tender potatoes, crisp bell peppers, and fresh green beans, all coated in a luxurious golden sauce made with spices, yogurt, and cream. The flavors are balanced—bold yet mellow, rich yet not overpowering.
This recipe is inspired by traditional Indian cuisine and is an adaptation of a classic from the cookbook Best Ever Indian Cookbook by Mridula Baljekar. It’s an easy-to-make version using ground spices instead of whole, making it accessible without compromising on flavor.
For a deeper dive into Indian cooking techniques, explore Indian Cooking 101 by Anu from Simmer to Slimmer.
Ingredients for the Perfect Vegetable Korma
Base Ingredients:
- 4 tablespoons butter
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 6 cardamom pods
- 1 tablespoon ground coriander
- 1 teaspoon each of turmeric and cumin
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground cinnamon
Vegetables:
- 2 gold potatoes, peeled and cubed (about 3 cups)
- 1 cup water
- 2 cups green beans, cut into 1-inch pieces
- 1–2 red bell peppers, chopped
- 2 cups paneer, cubed (optional)
Creamy Sauce:
- 1/2 cup heavy cream
- 1/2 cup plain full-fat yogurt
- 1 1/2 teaspoons salt
- 1/2 teaspoon garam masala
- 1/2 cup water (if needed)
- Fresh cilantro for garnish
- Steamed rice for serving
How to Make This Delicious Vegetable Korma
Step 1: Sauté the Aromatics
Melt butter in a large sauté pan over medium heat. Add the onion, garlic, and ginger, cooking for 5–7 minutes until softened.
Step 2: Add the Spices
Mix in cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon. Stir for 2–3 minutes until fragrant.
Step 3: Cook the Vegetables
Pour in 1 cup of water and add the cubed potatoes. Cover and simmer for 8–10 minutes until the potatoes begin to soften.
Then, mix in green beans and bell peppers, cooking uncovered for another 3–5 minutes until tender. If using paneer, add it at this stage.
Step 4: Create the Creamy Sauce
Reduce the heat to low. Stir in heavy cream, yogurt, salt, and garam masala. If the sauce is too thick, add an extra 1/2 cup of water for the perfect consistency.
Step 5: Serve and Enjoy
Serve this rich vegetable korma over steamed basmati rice, garnished with fresh cilantro. Each bite is packed with creamy goodness and aromatic spices.
FAQs About Vegetable Korma
Can I use coconut milk instead of cream?
Yes! Coconut milk is a great alternative and adds a subtle sweetness to the dish.
What if I don’t have all the spices?
You can use a store-bought korma spice blend or replace individual spices with garam masala for a similar depth of flavor.
Can I make this recipe vegan?
Absolutely! Substitute coconut oil for butter, coconut milk for cream, and dairy-free yogurt for a fully vegan korma.
What protein can I add to this korma?
Paneer is traditional, but tofu works well as a plant-based option.
How long does vegetable korma last?
Stored in an airtight container in the fridge, it stays fresh for up to four days.
Reference Links
Best Ever Indian Cookbook – Mridula Baljekar
Indian Cooking 101 – Simmer to Slimmer