Similar to curry, this fragrant dish can be served as a side, main entrée or a gravy over steamed rice. What makes korma slightly different is that the ingredients are braised with yogurt to provide a thicker, creamier sauce. Serve it with soft and airy naan or ghee-laden roti. Scroll to the “Notes” section below for a few tasty variations to try.
Creamy Vegetarian Korma
Yogurt base for gravy
- 1 cup yogurt
- 1 tsp. coriander powder
- ½ tsp. cumin powder
- 1 tsp. Kashmiri red chili powder or any mild chili powder
- ½ tsp. garam masala
- 2 tsp. sugar optional
- 1 Tbsp. avocado oil or any neutral cooking oil
- 1 black cardamom optional
- 1 green cardamom slightly crushed
- 3-4 black peppercorns
- 1- in. piece cinnamon stick
- 2 whole cloves
- 1 bay leaf
Prepare stir fry pan over medium heat with oil. Once hot, add onions, ginger, garlic, chopped chilies, cashews and salt.
Fry until onions are translucent and soft, around 6-8 minutes. Remove from heat and let cool for at least 5 minutes.
Transfer mixture to food processor, add water and puree into a fine paste.
In saucepan, boil water over medium heat. Add potatoes, beans, peas, carrots and salt. Cook for 5 minutes. Add cauliflower florets and continue to cook for another 5 minutes or until potatoes are tender.
Drain vegetables (reserve water for later) and set aside.
Yogurt base for gravy
In bowl, whisk yogurt, coriander, cumin, chili powder, garam masala and sugar. Set aside.
Heat oil in stir fry pan over medium heat. Cook cloves, green cardamom, black cardamom, peppercorns, cinnamon stick and bay leaf for about 10-15 seconds.
Add yogurt mixture and onion-cashew puree (from gravy prep). Mix well. Cook for about 6-8 minutes on medium-low heat until mixture starts to bubble.
Add cooked vegetables and mix well. Simmer for about 2-3 minutes. Note: If you’re serving this dish with rice, you might want this gravy to be a little runny. Add the reserved liquid from cooking the vegetables, a few tablespoons at a time, until desired consistency is achieved.
Taste and add salt as needed. Serve hot with naan, roti or steamed rice.
- Vegetable korma is extremely versatile. Here are a few variations to try:
- Tomato-based vegetable korma gravy: After onions turn translucent in step 2, add 1 cup finely chopped tomatoes and cook until soft. Puree with onions and continue to follow recipe through.
- Vegan vegetable korma: Replace yogurt with coconut milk for a dairy-free option.
- For a richer taste, cook with ghee instead of oil. Or, to make this curry even more fragrant, add saffron. Simply soak a pinch of saffron in 2 tablespoons warm water for about 10 minutes. Add saffron water to korma mixture once veggies have been cooked in the sauce.
- The korma thickens as it cools down. If cooking this dish a day in advance, do not discard the reserved water used to cook the veggies. You can use it to dilute the korma the next day
- Order the ingredients you need to make this dish at Vitacost.com!