comment icon 85 more comments (Which, honestly, is kind of what I’ve been doing lately. A little here for lunch, a little there for dinner, a little the next day with some added paneer because I love myself…) It’s important to know that this recipe has so much flavor, but it’s also not LOUD flavor. It’s like rich, cozy, mellow, could-keep-eating-forever flavor. The base of this veggie korma is a boatload of comforting vegetables like fork-tender potatoes, bell peppers, and green beans, but the thing that makes it feel like a hug is that creamy golden sauce. We’re giving a gentle sauté to a careful amount of aromatic onion, garlic, ginger, cardamom, coriander, and other spices, and then adding a bit of cream and yogurt to make this the kind of recipe that lands in the perfect exciting-but-gentle flavor zone. Scooped up hot over a pile of steamy basmati rice… oof. Game over. We can survive winter with this. It’s the kind of big-flavor-cozy recipe where you can practically finish the entire pan in one sitting. Direct quote from a family member on his second? third? plate piled high with veggie korma: “I feel like I could just keep eating and eating and eating this.” Yes, me too, amen.
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I based this recipe off the Vegetable Korma recipe from a 2008 cookbook called Best Ever Indian Cookbook by Mridula Baljekar, which is just a gem of a book. It has always been one of my favorite sources for Indian recipes because of the step by step photos, and every recipe I’ve tried over the years has been awesome (and there have been many). The changes I made from the original include subbing some ground spices in place of whole spices and adjusting the veggie-to-liquid ratios a bit. For a more in-depth look at Indian food including influences, methods, definitions, and more, check out this amazing post called Indian Cooking 101 by our friend Anu from Simmer to Slimmer!
Common Questions About Veggie Korma
4.8 from 26 reviews
4 tablespoons butter 1 small onion, thinly sliced 2 large garlic cloves, thinly sliced one 1-inch piece ginger, thinly sliced 6 cardamom pods 1 tablespoon ground coriander 1 teaspoon each turmeric and cumin 1/2 teaspoon red pepper flakes 1/8 teaspoon ground cinnamon
The Veggies:
2 gold potatoes, peeled and cubed (about 3 cups) 1 cup water 2 cups green beans, cut into 1-inch pieces 1–2 red bell pepper, cut into 1-inch pieces 2 cups cubed paneer (optional)
The Sauce:
1/2 cup heavy cream 1/2 cup plain full-fat yogurt 1 1/2 teaspoons salt 1/2 teaspoon garam masala 1/2 cup of water (if needed) cilantro to garnish rice for serving
