Comfortable Vegetable Korma

Cozy Vegetable Korma! A ton of reassuring veggies like potatoes, bell peppers, and green beans, and a velvety golden sauce with onion, garlic, ginger, warming spices. So reassuring!

this dish

Let the record program: if I might consume this velvety, comfortable, veggie korma for every single cold-weather meal, I ‘d be an extremely delighted individual.

( Which, truthfully, is sort of what I have actually been doing recently. A little here for lunch, a little there for supper, a little the next day with some included paneer since I like myself …)

It is very important to understand that this dish has a lot taste, however it’s likewise not LOUD taste. It resembles abundant, comfortable, mellow, could-keep-eating-forever taste.

Veggies in a bowl with sauce

The base of this vegetable korma is a ton of reassuring veggies like fork-tender potatoes, bell peppers, and green beans, however the important things that makes it seem like a hug is that velvety golden sauce. We’re offering a mild sauté to a mindful quantity of fragrant onion, garlic, ginger, cardamom, coriander, and other spices, and after that including a little cream and yogurt to make this the sort of dish that lands in the best exciting-but-gentle taste zone.

Scooped up hot over a stack of steamy basmati rice … oof. Video game over. We can endure winter season with this.

Veggies in a pot

It’s the sort of big-flavor-cozy dish where you can almost complete the whole pan in one sitting.

Direct quote from a relative on his 2nd? 3rd? plate stacked high with vegetable korma: “I seem like I might simply keep consuming and consuming and consuming this.”

Yes, me too, amen.

Close up image of veggies in a bowl

Watch How To Make This Dish

Click on this link to see the detailed web story guidelines for this dish!

I based this dish off the Veggie Korma dish from a 2008 cookbook called Finest Ever Indian Cookbook by Mridula Baljekar, which is simply a gem of a book. It has actually constantly been among my preferred sources for Indian dishes since of the action by action images, and every dish I have actually attempted throughout the years has actually been incredible (and there have actually been lots of). The modifications I made from the initial consist of subbing some ground spices in location of entire spices and changing the veggie-to-liquid ratios a bit. For a more extensive take a look at Indian food consisting of impacts, approaches, meanings, and more, take a look at this fantastic post called Indian Cooking 101 by our good friend Anu from Simmer to Slimmer!

Typical Concerns About Vegetable Korma

Can I replace the whipping cream?

Yes! Canned coconut milk works well as a sub.

Could I make any spice replacements?

The cookbook I studied up on suggested utilizing entire spices when possible for instance, cinnamon sticks and dried red chile peppers, as this is the standard method to develop the taste base in a great deal of Indian cooking. I typically do not have cinnamon sticks or entire dried red chile peppers on hand, so I’m simply sharing what I utilize rather which is ground cinnamon and red pepper flakes. However if you have the entire spices, proceed and utilize them!

I can’t discover paneer. What else can I utilize?

Tofu can work as an alternate vegetarian protein choice.

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Cozy Vegetable Korma

4.7 from 23 evaluations


Comfortable Vegetable Korma! A ton of reassuring veggies like potatoes, bell peppers, and green beans, and a velvety golden sauce with onion, garlic, ginger, warming spices. So reassuring!



The Base:

The Veggies:

The Sauce:


  1. Prepare aromatics: Melt the butter in a big soup pot or frying pan over medium heat. Include onions, garlic, and ginger; sauté 5-7 minutes till softened.
  2. Include spices: Include cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes till aromatic.
  3. Simmer the veggies: Include potatoes and water; cover and simmer for 8-10 minutes. Include green beans and bell peppers; simmer revealed for 3-5 minutes, till all veggies hurt. Include paneer (optional).
  4. Make it velvety: Bring the heat to prevent coagulation. When cooled a little, include cream, yogurt, salt, and garam masala. Include the additional water if required to loosen it up.
  5. Prepare to feast: Season with salt and pepper, serve over rice, and leading with cilantro. Velvety, reassuring, and heavenly.


Keywords: vegetable korma, korma dish, paneer dish, veggie korma

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