Vegetable Korma Recipe


2 sprigs coriander leaves
1 small chopped eggplant
¼ cup chopped green beans
1 medium chopped into cubes, peeled potato
½ cup chopped mushrooms
4 tbsp. Yoghurt
2 sliced onions
1-inch grated ginger
1 tbsp. ground coriander seeds
¼ cup butter
2 cloves crushed garlic
1 tsp. ground cumin
1 cinnamon stick
1 finely chopped red chili
2/3 cup heavy cream
1 pinch Catch ground black pepper
6 green cardamoms
1 tsp Catch ground turmeric
¾ cup water
1 tsp Catch garam masala
Catch table salt, as required

Accompaniments with Vegetable Korma

  • Rice
  • Roti/Paratha/Naan
  • Sliced onions


  1. Put a heavy pan on low flame and melt the butter in it. Add the onions and cook for 5 minutes until they become soft and translucent. Add the garlic and ginger, cook for 2 minutes.
  2. Add cumin, coriander, cardamom pods, cinnamon, Catch turmeric powder and finely chopped chili into the onions and stir all the ingredients. Stir them constantly for about 1 minute.
  3. Add the ground spices, followed by the potato, eggplant and mushrooms mix. Cover the pan with a lid and bring all the vegetables to a boil. Lower the heat and let them simmer for another 15 minutes.
  4. Remove the lid and add the beans. Cook them uncovered for about 5 minutes. With the help of a slotted spoon, remove the vegetables to a warmed serving dish and keep it hot.
  5. Let the liquid in which vegetables were being cooked bubble up until it has reduced a little. Season it with Catch table salt and Catch black pepper as per your own taste. Stir it into the yoghurt, double cream and sprinkle a little Catch garam masala.
  6. Pour the sauce over the cooked vegetables and garnish with fresh coriander. Serve it hot.

Recipe Notes/Suggestions:

  • Alter the seasoning as per your taste.

Other than the Vegetable Korma recipe, here are some other Indian dinner recipes that you can try making at home too, like:


Please login to rate this recipe!


You have already rated this recipe!


Thanks for rating this recipe!