Vegetable Korma (Quick Pot + Stovetop)

Indian veg Korma is a comforting dish made with tender mixed vegetables in a creamy, wealthy, and flavorful yogurt sauce. It’s a classic mild curry recipe that’s surprisingly easy to organize in an Quick Pot or on the stovetop!

I grew up eating South Indian food for probably the most part, but several North-Indian dishes have long had a spot in my heart. Like this egg curry recipe, we frequently made North Indian-style vegetable korma at home once we had family and friends from out of town visiting.

It’s the sort of comfort food that makes need to get together and dig in! That also makes it a well-liked menu item in Indian restaurants worldwide.

Korma vs. Kurma

Veg Korma is a North-Indian curry where a medley of steamed vegetables is simmered in a creamy, mildly spiced sauce made with cashews and yogurt. It’s just like kurma, a South-Indian curry dish but there are a couple of differences.

Kurma (the south-Indian curry) has a creamy coconut milk base. It also includes a wide range of mixed veggies, but what makes this dish distinct is using tomatoes together with fresh coconut, roasted chana dal, and poppy seeds. There may be also no dairy in traditional veg kurma, so it is of course a vegan recipe.

Each dishes are wealthy and saucy. But korma is milder while kurma is a bolder curry.

Korma – origin story

Korma – pronounced – is a classic Indian comfort food dish. The name is a Hindi word meaning “braise,” which refers back to the cooking method used to make the recipe: Tender veggies are simmered in a wealthy yogurt sauce with tempered aromatics, so there’s great flavor throughout!

The primary records of the meal being made date back to the sixteenth century in what’s now known as Northern India. It was a delicacy then and served mainly for special occasions. Today it isn’t considered quite so “fancy” because it is simple to make with a handy blender and Quick Pot – however it’s nonetheless a formidable and satisfying recipe.

Alternate names include qorma, and kurma, khorma.

Reasons to like this recipe

So while there are quite a lot of complex flavors here, the recipe could be very easy and simple. There may be even some prep that might be done ahead of time!

You possibly can make it just as easily within the Quick Pot as you may on the stovetop! With either method, it’s able to serve with rice or Indian flatbreads in under an hour.

• Mild – The dish is flavorful but not very spicy. So it’s kid-friendly and great for anyone sensitive to heat.
• Customizable – Swap ingredients together with your favorite mixed vegetables. It’s a very good technique to use leftover veggies within the pantry
• Vegan – With a couple of easy swaps the recipe might be made dairy-free and fully plant-based.
• Quick Pot or Stovetop – Make the dish using whichever method you want. Either way, it’s an easy recipe that’s able to enjoy in under one hour!

Here’s what you have to make the recipe

Variations to try

This veg korma recipe might be made in many alternative ways – as a side dish served with rotis / naan or as a runny gravy over rice. Listed here are a couple of variations to try – 

1. To make South Indian veggie kurma – Follow the recipe below but after the onions have turned translucent, and cook until the tomatoes have softened. Puree it with the onions together with
2. For a vegan version, skip yogurt and replace it with coconut milk. 
3. For a richer taste, cook with ghee as a substitute of oil. 
4. To make this curry much more fragrant, add saffron. Soak a pinch of saffron in 2 tablespoons of warm water for about 10 minutes. Add the saffron water to the curry after the veggies have simmered within the sauce. 
5. The curry thickens because it cools down. If cooking this dish a day prematurely, don’t discard the reserved water used to cook the veggies. You need to use it to dilute the curry.
6. Mughlai style korma – Add a tiny drop of kewra essence and serve the dish with a splash of heavy cream.
7. Mix up the chopped veggies – you don’t must persist with the veggies mentioned within the recipe card. You need to use any leftover veggies lying in your refrigerator for this delicious gravy.

Tips on how to prep ahead

Wash and cut the veggies as much as a day or so ahead of time. Store them together in an airtight container within the refrigerator until able to use.

The gravy can also be easy to make ahead of time. Whisk the yogurt, spices, and sugar together in a container with a lid. Keep within the fridge for as much as two days.

Storage suggestions

Refrigerator: Leftovers will keep well for 2-3 days. Cool the veg korma at room temperature before transferring it to an air-tight container

Freezer: Due to creamy gravy, I don’t recommend freezing.

Reheat: Reheat within the microwave or over stovetop until heated through.

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Vegetable Korma (Quick Pot + Stovetop)

Indian veg korma is a comforting dish made with tender mixed vegetables in a creamy, wealthy, and flavorful yogurt sauce. This mild curry recipe is simple to organize in an Quick Pot or on the stovetop!

Prep Time : 10 mins

Cook Time : 30 mins

Veggies

• 1 medium sized potato diced
• ½ cup green beans
• ½ cup green peas
• ½ cup chopped carrots
• ½ cup chopped cauliflower florets
• 2 cups water

For the gravy

• 2 tablespoons oil (avocado or peanut)
• 1 cup chopped onions
• 1-2 Indian or Thai green chilies (Bird’s eye)
• 1- inch ginger grated
• 4 cloves garlic minced
• ¼ cup unsalted cashews
• ½ cup water

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Steam vegetables

• Add 2 cups of water to the steel insert of the Quick Pot. Place a trivet over it.

• Add the potatoes, beans, peas, carrots and cauliflower in a steamer basket. Place the steamer basket over the trivet.

• Close the lid and set the vent to sealing position.

• Pressure cook on high for five minutes.

• When the cooking cycle is complete, wait for five minutes after which release pressure by moving the vent to the venting position.

• Rigorously remove the steamer basket and set it aside. Discard the water.

• Give the steel insert a fast rinse and wipe it dry. Put the insert back into the Quick Pot.

Make gravy

• Whisk yogurt with coriander, cumin powder, garam masala, salt, and sugar. Set it aside.

• Press the Saute function within the Quick Pot and set it to “medium” . When the display reads “Hot”, add oil.

• Once the oil heats up, add cloves, green cardamom, black cardamom, cinnamon stick, bay leaf and peppercorns.

• Fry the spices for about 10-15 seconds, after which add the yogurt with the bottom onion-cashew paste. Mix well. Cook for about 6-8 minutes on low heat until the curry starts to bubble.

• Add the cooked vegetables together with paneer cubes and blend well.

• Let the vegetables simmer within the sauce for about 5-6 minutes. Note: Should you are serving this dish with rice, you would possibly want this gravy to be somewhat runny. Add 1/4 to 1/2 cup water till the gravy is of desired consistency.

• Serve hot with naan, roti or steamed rice.

Stovetop version

1. Heat a stir-fry pan over medium heat and add oil. Once the oil heats up, add onions, ginger, garlic, chopped chilies, and cashews.

2. Fry them till the onions are translucent and soft (~6-8 minutes). Note: Don’t brown the onions – it can impact the colour of the gravy.

3. Take it off the warmth and let this mixture cool for no less than 5 minutes.

4. Once it has cooled down, grind them to a effective puree using 1/2 cup water.

Steam vegetables

1. Boil water in a saucepan over medium heat. Add potatoes, beans, peas, and carrots to the boiling water. Allow them to cook for about 5 minutes. Add cauliflower florets and proceed to cook for one more 5 minutes or until the potatoes are tender.
2. Remove the vegetables from the water and set them aside. Reserve the water for later.

Make gravy

1. Whisk yogurt with coriander, cumin powder, garam masala, salt, and sugar. Set it aside.

2. Add oil to the identical stir fry pan kept over medium heat. Once it heats up, add cloves, green cardamom, black cardamom, cinnamon stick, and peppercorns.

3. Fry the spices for about 10-15 seconds, after which add the yogurt together with the bottom onion-cashew paste. Mix well. Cook for about 6-8 minutes on medium-low heat until the curry starts to bubble.

4. Add the cooked vegetables and blend well. Let the vegetables simmer within the sauce for about 5-6 minutes. Note: Should you are serving this dish with rice, you would possibly want this gravy to be somewhat runny. Add the reserved liquid from cooking the vegetables to this dish, a couple of tablespoons at a time till the specified consistency is achieved.

5. Serve hot with naan, roti or steamed rice.

Read the post for helpful information on ingredient swaps, storage suggestions, meal prep ideas and variations!

Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you will have health issues, please work with a registered dietician or nutritionist.

Calories: 297kcalCarbohydrates: 21gProtein: 10gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 462mgPotassium: 425mgFiber: 4gSugar: 8gVitamin A: 1984IUVitamin C: 22mgCalcium: 270mgIron: 1mg

Method: Quick Pot, Stovetop

Keyword : easy, Fragrant, North-Indian Style