Vegetable Korma
A creamy mild Indian vegetable curry in a cashew-yogurt sauce — vegetarian version of chicken korma. Warm-spiced (cardamom, cinnamon, mace) rather than hot. The mildness and richness make it accessible even to spice-averse eaters.
Prep Time
14 min
Cook Time
25 min
Servings
2
Calories
391 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot½ medium
- Bell Pepper½
- Onion½ medium
- Cream¼ cup
- Cardamom½
- Cloves½
- Cinnamon½ tsp
- Bay Leaves½
- Yogurt¼ cup
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Carrot0.5 medium
- Bell Pepper0.5
- Onion0.5 medium
- Cream0.25 cup
- Cardamom0.5
- Cloves0.5
- Cinnamon0.5 tsp
- Bay Leaves0.5
- Yogurt0.25 cup
Instructions
- 1
Soak ⅓ cup of raw cashews in hot water for 20 minutes. Drain and blend with ¼ cup water into a smooth paste.
- 2
Prep 4 cups of mixed vegetables (cauliflower, carrots, beans, peas, bell pepper) cut into 1-inch pieces.
- 3
Heat 3 tablespoons of ghee in a heavy pot. Add whole spices: 4 cardamoms, 4 cloves, 1-inch cinnamon, 1 bay leaf, ½ teaspoon mace (optional). Sizzle 30 seconds.
- 4
Add 2 sliced onions, cook 12 minutes until deeply golden. Add 1 tablespoon ginger-garlic paste, cook 1 minute. Add 1 teaspoon coriander powder, ½ teaspoon turmeric, ½ teaspoon white pepper, 1 teaspoon Kashmiri chili powder (color, not heat).
- 5
Add the vegetables. Stir to coat. Add 1 cup of whisked yogurt, the cashew paste, ½ cup of heavy cream, 1.5 teaspoons salt, ½ cup water. Bring to a gentle simmer.
- 6
Cover and cook 15-20 minutes until vegetables are tender. Stir in 1 teaspoon garam masala, ½ teaspoon cardamom powder, 1 teaspoon kewra or rose water (Mughlai aromatic). Garnish with cilantro. Serve with naan or basmati rice.
Watch how to make Vegetable Korma
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💡 Expert Tips
- 1.Cashew paste is essential. The cashew cream gives korma its signature smooth texture.
- 2.Brown the onions deeply. 12 minutes minimum. Pale onions = pale weak korma.
- 3.Kashmiri chili for color only. The dish should be mild — Kashmiri provides red color without significant heat.
- 4.Kewra or rose water at the end. The traditional Mughlai aromatic. A tiny amount transforms the dish.
🔬 Why It Works
Vegetable korma's signature richness comes from three sources: cream, yogurt, and cashew paste — all dairy/nut-based fats that create the velvety texture. The spice profile is warm (cardamom, mace, cinnamon) rather than hot. Kewra or rose water adds the Mughlai aromatic finish. The vegetables provide multiple textures and colors against the unified cream sauce.
Frequently Asked Questions
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4.2
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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