Tuesday, June 18, 2013

Vegetable Kurma or veg Korma Curry

Vegetable Kurma or Navratan Korma is one of the famous vegetable curry dish . This dish can be easily found in any menu of an Indian restaurant. It is rich , creamy yet a hearty dish.
Vegetable kurma or shahi kurma

At least four to five vegetables goes into making of this korma along with paneer or tofu. Later the gravy is prepared with the help of milk or cream. My inspiration for this korma is Manjulaskitchen however my way of preparation is totally different from what Manjula aunty Prepares.

This recipe
Preparation time- 10 minutes
Cooking time- 20 minutes
Total time- 30 minutes
Level of difficulty - easy


  • Butter- 3 Tbsp
  • Cumin seed- 1 Tsp
  • Onion- 1, sliced thinly
  • Green chilly as per taste
  • Ginger garlic paste- 1 Tsp
  • Potato- 2, cubed into bite size pieces
  • Carrot-2, cut into long thick stips
  • Beans- 150g, cut into halves
  • Peas- 50 g
  • {Cauliflower - 4 to 5 florets Paneer- 50 g, cut into cubes (i have not added as they were not with me at that moment , however if you can add them , curry will be more flavourful)}
  • Capsicum or green bell pepper- 1, chopped
  • Salt as per taste
  • Cream- 170 g
  • Turmeric powder- 2 Tsp
  • Coriander Powder- 1 Tbsp
  • Pepper powder- 1 Tsp
  • Garam masala powder- 2 Tsp
  • Tomato -1, chopped
  • Chopped coriander leaves for garnishing
  • If you are using paneer, just dust the paneer cubes with all pupose flour and then stir fry them with little butter until they turn slightly golden brown. Once done take them out.
  • In the same pan add 2 tbsp of oil or butter. Once the oil is hot or butter melts add the cumin seed and let it crackle. 
  • Once the cumin seeds starts crackling add the green chillies and onion. Saute until onion turns translucent. Add the ginger garlic paste and saute for a while.
  • Now add the potatoes, carrot, beans and cauliflower. Add salt as per taste, stir once. Cover and cook under medium to low flame for 2 to 3 minutes.
  • Now add the spices(Turmeric powder, coriander powder, pepper powder and tomato). Cover and saute time to time until the vegetables are 70% done.
  • Once the vegetables are half way cooked add the bell pepper or capsicum and saute until the vegetables are fully done.
  • Once the vegetables are fully done, add the garam masala powder and fried paneer, mix well. Add the cream and keep stirring until it comes to boil. Once it comes to boil check for the consistency of gravy, if you want it to be more thick stir for 2 to 4 minutes .
  • Once you attain the consitency in the gravy, turn off the heat. Garnish with coriander leaves and serve.
Serve hot with bread, fulka, parothe, nan or puri. It tastes great.

Enjoy and happy cooking :-)

By- Sushmita Pandit