Vegetable korma, a braised dish with a yogurt based gravy originating from the Mughals, has many regional versions throughout India, but this vegetarian version incorporates coconut in the southern style. While the meat braising in a traditional korma can be laborious, the vegetarian version is quite simple while still retaining a depth of flavor.
A great recipe to have on hand in the home kitchen, vegetable korma is a delicious way of using up a variety of vegetables and can be modified based on available ingredients. The vegetables listed are fairly standard but feel free to use whatever vegetables you have.
Feathered Pipe’s Vegetable Korma
Makes 4 – 6 servings
— 1 cup Cauliflower florets
— 3/4 cup potatoes, chopped into bite size pieces
— 1/2 cup carrots, chopped
— 1 yellow onion, finely diced
— 2 tomatoes, chopped
— 1/3 cup peas
— 1 can of coconut milk (or about 4oz of coconut cream)
— 3 tablespoons yogurt
— 1 inch piece of ginger, peeled and minced
— 4 cloves of garlic
— 1/2 tablespoon mustard seed
— ½ tablespoon cumin
— 1/2 teaspoon turmeric
— 1/2 teaspoon of kashmiri chili powder (or cayenne)
— 1 teaspoon coriander powder
— 1/2 – 1 teaspoon garam masala
— 2 tablespoons fresh cilantro leaves, chopped
— salt, to taste
— Bring a pot of salted water to a boil and prepare the vegetables, can substitute frozen vegetables if desired. Add potatoes and carrots a couple minutes before faster-cooking vegetables like cauliflower and par-boil for about five minutes. No need to boil the peas. Check vegetables – they should be softening but not fork-tender, this is just a partial cook.
— While vegetables are boiling, prepare the garlic, ginger, onion, tomato, and spice mixture
— Heat about two tablespoons of oil (or ghee) in a large frying pan and add in the spice mixture, onion, ginger and garlic stirring frequently on a medium heat to avoid burning. I like to taste the spices before adding other ingredients and adjust accordingly. Once the spices are fragrant and forming a cohesive mixture, add the tomato and the par-cooked vegetables.
— Stir in the yogurt and coconut milk, simmer for about 10 minutes or until sauce reaches desired consistency, salt to taste, stir in fresh cilantro or reserve for a garnish, serve with rice or flatbread and chutney or pickled mango.