Mixed Vegetable Korma Recipes

(Updated Version)

Curious about kurma or korma? The creamy curry, made with vegetables or meat and simmered in a fragrant sauce of yogurt, cream, or coconut milk. While "kurma" is beloved in South India and Sri Lanka, "korma" has a global fanbase, spanning North India (SHIMLA HIMALAYAN GEM & CHANDIGARH URBAN MARVELS), Pakistan, Bangladesh, and even the UK and Middle East. 

Now, onto something even more exciting: not one, but three mouthwatering recipes! Each features a mix of vegetables - meatless, but for one version, I’ve added eggs (MUGHLAI VEGETARIAN KORMA). 

Malaysian Mixed Vegetable Korma
Ingredients
2 tbsp korma paste (store-bought korma powder mixed with some water)
5 garlic cloves – smashed
5 shallots – smashed
1 tomato – sliced
2 red chillies – slit
4 pandan (screwpine) leaves – knotted
1 lemongrass stalk – smashed
2 sprigs curry leaves
1 inch galangal – smashed
Spices: 2 star anise, 3 cloves, 4 cardamom pods (smashed), and 2 cinnamon sticks
1 tbsp black raisins
Salt to taste
¼ cup oil
Water as needed for gravy
¼ cup whisked yogurt

Other Ingredients
4 boiled eggs
3 potatoes – sliced
1 packet corn kernels
Some button mushrooms

Method
Heat oil and sauté garlic and shallots.
Add the korma paste and fry over low heat until aromatic and oil splits.
Add tomato, chillies, pandan leaves, lemongrass, curry leaves, and spices.
Stir to combine.
Pour in water, add black raisins and potatoes.

Stir and simmer until potatoes are ¾ cooked.

Add corn, mushrooms, eggs, and salt.
Stir and simmer until the vegetables and potatoes soften.
Turn off the heat and gently stir in whisked yogurt.

Malaysian Vegetable Korma

Ingredients
2 tbsp store-bought korma powder (mixed with water to form a thick paste)
1 cup frozen peas
1 can button mushrooms
1 large brinjal (eggplant), sliced
2 pandan (screwpine) leaves – knotted
Spices: 1 cinnamon stick, 4 cloves, 1 star anise, 2 small bay leaves
2 red chillies – sliced
2 small lemongrass stalks – bruised/smashed
5 garlic cloves – smashed
5 shallots – smashed
2 small tomatoes – sliced
Some coriander leaves for garnish
2 tbsp Greek yogurt – whisked
½ cup oil
Salt to taste
Water as needed

Method
Heat oil, then add shallots, garlic, spices, and lemongrass. 
Stir well.
Add the korma curry paste and cook until the oil floats.
Add tomatoes, chillies, and brinjal.
Stir to combine.
Add pandan leaves and raisins, then pour in water. 
Simmer until the brinjal is ¾ soft.
Add peas and button mushrooms, simmer for another minute.
Add salt, stir, and turn off the heat.
Gently stir in yogurt and garnish with coriander leaves.

Navratan Mixed Vegetable Korma

Ingredients
For the Korma Paste
4 garlic cloves
½ inch ginger
10 cashew nuts
½ tbsp kas-kas (poppy seeds)
2 tbsp grated coconut
3 green chillies
1 red chilli
Some water
Blend these ingredients for a thick paste.

Vegetables
10 long beans – cut into 1-inch lengths
1 medium-sized carrot – peeled and cut into medium-sized pieces
3 medium-sized potatoes – cut into medium-sized pieces (with or without skin)
¼ cabbage – cut into medium-sized pieces

Other Ingredients
1 large onion – sliced
1 ½ tsp turmeric powder
1 tbsp lime juice (or to taste)
2-3 sprigs curry leaves – sliced/shredded
3 tbsp ghee
Salt to taste
¾ liter water

Method
Heat the ghee and sauté the sliced onion until translucent.
Add the prepared korma paste and fry until the oil separates.
Add carrots, potatoes, and turmeric powder.
Stir for 1-2 minutes.
Pour in ¾ liter of water and season with salt.
Stir and simmer until the carrots and potatoes are ¾ tender.
Stir and simmer until the vegetables soften.
Remove from heat.