Indian Restaurant Style Vegetable Korma


Veggie Korma


           1/4 Cup of Carrot
           1/4 Cup of Beans
           1/4 Cup of potato
           1/4 Cup of Peas
           1/2 Cup of Onion
           2 Tbsp of Ginger Garlic Onion Paste
           2 Tbsp of Sambhar Powder
           2 Tsp of Garam Masala
           1/2 Cup of Coconut Milk
           1/2 Tsp of Lemon Juice
           Salt and water as needed
           Coriander Leaves for garnishing

  To Grind
           1/4 Cup of Coconut
           2 Green Chillies
           5 Cashews
           1/2 Cup of Tomato
  To Temper
            1 Tsp of Fennel Seeds
            5 or 6 Curry Leaves


  • First finely chop all the veggie’s, onion, green chilly and tomato.
  • Grind all the ingredients (Coconut, chillies, Cashews and tomato)
  • Heat oil in Pressure Cooker, add fennel seeds, curry leaves, chopped onions. Fry onions until it changes golden brown colour.
  • Add GOG paste (Ginger, Garlic and Onion) saute until raw smell is gone.
  • Now add sambhar powder and saute well. Make sure you don’t burn the powder.
  • Immediately add ground paste under ” To Grind” ingredients.
  • Then add all veggie’s, Garam masala , Coconut Milk, salt and enough water.
  • Close the pressure cooker and wait for 2 whistles. Turn off the stove.
  • Finally add lemon juice.
  • Garnish with Coriander leaves and Serve hot with Chappathi, Naan and Poori


  •  Making of GOG paste(40% of Ginger, 40% of Garlic and 20% of Onion)
  •  Adding Coconut Milk gives rich taste.

   Health Benefits of Veggie’s

  •  The nutrients in vegetables are vital for health and maintenance of your body.
  •  Eating a diet rich in vegetables may reduce risk for stroke, other cardiovascular diseases and type-2 diabetes.
  •  Eating a diet rich in vegetables as part of an overall healthy diet may also protect against certain cancers.
  •  The high levels of potassium in vegetables may reduce the risk of developing kidney stones and help to decrease bone loss.        


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