Veg Korma
A rich and aromatic Mughlai-inspired dish, this Veg Korma has soft paneer cubes with mixed vegetables, simmered in a creamy, spiced cashew–coconut gravy. Mildly fragrant and full of flavor, it pairs perfectly with steamed rice, parathas, or naan.
Preparation Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes Servings: 4 servings
Ingredients
- 200 g Paneer (cubed) or 2 cups Mixed Vegetables (carrot, beans, peas, potato)
- 2 medium Onions (sliced)
- 1/4 cup Milk or Coconut Milk
- 2 tbsp Cashew Nuts (chopped)
- 5 Green Chillies (chopped)
- 1 tbsp Scraped Coconut
- 1 tbsp Coriander Powder
- 3 Cloves
- 1-inch Cinnamon Stick
- 2 Green Cardamoms
- 1-inch Ginger (chopped)
- 3 tbsp Ghee or Oil
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1 tbsp Coriander Leaves (chopped)
Method
-
Preparation
- Slice onions, chop ginger and green chillies.
- Cut paneer into cubes or prepare mixed vegetables (parboil if needed).
-
Preparing the Masala Paste
- Grind green chillies, coconut, coriander powder, cardamom, cinnamon, cloves, ginger, and turmeric into a smooth paste using a little water.
-
Frying Cashews
- Heat ghee in a pan and fry chopped cashews until light golden.
- Remove and set aside.
-
Preparing the Base Gravy
- In the same pan, sauté sliced onions until light brown.
- Add the prepared masala paste and cook until ghee separates and the mixture turns aromatic.
-
Adding Liquid
- Add milk or coconut milk and about 1/2 cup water.
- Mix well and bring to a gentle boil.
-
Adding Paneer / Vegetables
- Add paneer cubes or cooked vegetables.
- Simmer for 5–7 minutes on low flame until the gravy thickens and flavors blend well.
-
Finishing
- Add salt and mix gently.
- Garnish with fried cashews and chopped coriander leaves.
Tips
- Add a tablespoon of cream or extra coconut milk for richer texture.
- Lightly fry paneer cubes before adding for better texture.
- Adjust spice by increasing or reducing green chillies.
- You can also use tofu instead of paneer for a vegan version.