Mixed Veg Korma

Name: Mixed Veg Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (medium, diced); 100 g green beans (trimmed and chopped into 1-inch pieces); 0.5 cup green peas (fresh or frozen); 150 g cauliflower (cut into small florets); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, roughly chopped); 1 inch ginger (peeled); 4 pcs garlic (cloves, peeled); 2 pcs green chili (slit lengthwise); 1 cup yogurt (thick, whisked until smooth, at room temperature); 0.25 cup cashew nuts (soaked in warm water for 15 minutes and drained); 2 tbsp oil; 1 tsp ghee (for finishing); 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon stick; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for grinding cashews and adjusting consistency); 2 tbsp coriander leaves (chopped, for garnish); 1 tsp kasuri methi (dried fenugreek leaves, crushed between palms)

RATING

4.4/5(98)

TASTE SCORE

8/10

A creamy, mildly spiced medley of tender vegetables simmered in a fragrant yogurt and cashew gravy. This North Indian favorite brings together carrots, beans, peas, and potatoes in a luscious sauce that pairs beautifully with roti or jeera rice for a comforting weeknight meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

272 cal

SERVINGS

METHOD · 10 STEPS

prep
Soak the cashews.
Soak cashew nuts in warm water for 15 minutes. Drain and blend with ¼ cup water to a smooth paste. Set aside.
TIPSoaking makes the cashews blend into a creamier paste without gritty bits.
steam · ~10 min
Steam the vegetables.
1.Place cubed potatoes in a steamer or pressure cooker and steam for 5 minutes.
2.Add carrots, beans, and cauliflower florets. Steam for another 5 minutes until just tender.
3.Add the peas in the last 2 minutes of steaming.
4.Drain any excess water and set the vegetables aside.
TIPDon't overcook the vegetables. They should hold their shape and have a slight bite as they'll cook further in the gravy.
prep
Make the onion paste.
Blend the roughly chopped tomatoes, ginger, garlic, and green chilies with 2 tablespoons of water into a smooth paste. Set aside.
temper · ~2 min
Temper the whole spices.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them splutter for 30 seconds.
3.Add bay leaf, crushed cardamom, cloves, and cinnamon stick. Sauté for 20 seconds until aromatic.
TIPWait for the oil to shimmer before adding cumin. Cold oil won't splutter the seeds properly.
saute · ~8 min
Caramelize the onions.
1.Add the finely sliced onions to the pan.
2.Sprinkle a pinch of salt to help them release moisture.
3.Sauté on medium heat for 7-8 minutes, stirring occasionally, until deep golden brown.
4.If onions stick, add a splash of water to deglaze.
TIPDeep browning is key here for a rich korma color and sweetness. Don't rush this step.
saute · ~8 min
Cook the masala base.
1.Lower the heat and add turmeric powder, red chili powder, and coriander powder.
2.Sauté the powdered spices for 30 seconds until fragrant.
3.Pour in the tomato-onion paste. Stir well and cook on medium heat.
4.Cook for 5-7 minutes, stirring frequently, until the paste thickens and oil starts to separate from the sides.
TIPCooking the paste until oil separates is crucial — it removes the raw taste of tomatoes and ginger-garlic.
simmer · ~5 min
Incorporate the yogurt and cashew cream.
1.Reduce the heat to the lowest setting. This prevents the yogurt from curdling.
2.Slowly add the whisked yogurt, stirring continuously in one direction.
3.Add the smooth cashew paste and mix thoroughly.
4.Add ½ cup water, stir well, and bring to a gentle simmer.
TIPEnsure yogurt is at room temperature and the pan is on low heat to prevent splitting. Continuous stirring is essential.
simmer · ~10 min
Add vegetables and finish cooking.
1.Gently fold the steamed vegetables into the simmering gravy.
2.Add salt and mix carefully to avoid breaking the vegetables.
3.Cover and simmer on low heat for 8-10 minutes to let the flavors meld.
4.Check consistency — add a few tablespoons of water if too thick.
TIPLet it rest off the heat for 5 minutes after cooking. The flavors deepen beautifully.
garnish · ~1 min
Finish with aromatic touches.
1.Sprinkle garam masala powder over the korma.
2.Crush kasuri methi between your palms and sprinkle on top.
3.Drizzle ghee over the surface for a rich finish.
4.Gently fold everything together.
TIPCrushing the kasuri methi releases its oils and gives a restaurant-style aroma.
serve
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, top with chopped coriander leaves. Serve hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak cashews in warm water for at least 15 minutes to achieve a silky-smooth paste without graininess.
2
Steam vegetables just until tender-crisp—they will continue cooking in the gravy and maintain their shape.
3
Cook the onion-tomato paste until oil visibly separates from the masala for a deep, non-raw flavor base.
4
Always use room-temperature yogurt and keep the heat low when adding it to prevent curdling.
5
Crush dried fenugreek leaves (kasuri methi) between your palms before adding to release their signature aroma.
6
Let the finished korma rest off the heat for 5 minutes before serving to allow flavors to meld beautifully.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with thick coconut cream or vegan yogurt, and use coconut oil instead of ghee. The gravy stays creamy and rich, making it fully plant-based without losing the korma character.

high protein

High-protein

Swap half the vegetables with cubed paneer (add after steaming) or boiled chickpeas. This increases protein content while keeping the dish satiating and North Indian in spirit.

low oil

Low-oil

Reduce oil to 1 tablespoon and skip the ghee finish. Dry roast whole spices before adding a splash of water to cook the masala. Steam vegetables minimally to retain moisture — a lighter version that still tastes indulgent.

nut free

Nut-free

Replace cashew paste with 2 tablespoons of sunflower seed paste or 3 tablespoons of canned coconut milk. The gravy remains creamy without any tree nuts.

extra veg

Extra-veg

Add diced bell peppers, zucchini, or baby corn along with the other vegetables. This boosts color, fiber, and variety — ideal for using up leftover produce.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Carrots, beans, peas, and cauliflower provide natural fiber that supports healthy digestion and prolonged satiety.

✓

Good Source of Plant Protein

Cashews and yogurt contribute accessible protein, helping to make the meal balanced without relying on meat or dairy alone.

✓

Packed with Vitamins and Minerals

Potatoes offer potassium and vitamin C; carrots are rich in beta-carotene; cauliflower provides vitamin K and folate.

✓

Antioxidant-Rich Spices

Turmeric, cumin, coriander, and garam masala contain compounds like curcumin and quercetin that support overall wellness.

QUESTIONS?

Frequently asked questions

Curdling happens when cold yogurt hits a hot pan or when the heat is too high. Always use room-temperature yogurt and keep the flame on low, stirring continuously in one direction as you add it.