top of page
  • Writer's pictureCheyenne

Vegetable Korma



1 tbsp oil

2.5 cups mixed vegetable

1 green chili, chopped

2 tomatoes, pureed

1 tbsp coriander powder

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp garam masala

½ tsp dry mango powder

½ cup heavy cream

2 tbsp cilantro, chopped

Onion Paste

1 tbsp oil

1 tsp cumin seeds

1 onion, chopped

3 cloves garlic, chopped

1” piece ginger, chopped

1 tbsp cashews


  1. First, we’ll make the onion paste. Heat oil over medium. Once hot, add cumin seeds (they should crackle) and onions. Sauté

  2. When onions are partially cooked, add ginger, garlic, and cashews. Continue cooking until onions are translucent

  3. Allow mixture to cool and then puree into a smooth paste, set aside

  4. In clean pan, heat oil. Add vegetables (I used cauliflower, broccoli, green beans, carrots, potato, green peas, and bell pepper), green chili, and salt. Allow to cook for 5 minutes

  5. Now add tomato puree, coriander, turmeric, red chili, garam masala, and dry mango powder. Stir well

  6. Cover and continue cooking until vegetables are cooked and tender

  7. When vegetables are cooked, add heavy cream and mix. Taste for spices and adjust as needed. Garnish with cilantro and let simmer additional 5 minutes

  8. Goes great with rice, roti, or naan!

bottom of page