vegetable korma recipe | creamy Indian veg korma (2024)

FAQs

What is vegetable korma made of? ›

What is vegetable korma made of? This super aromatic and delicious vegetable korma is made with potatoes, peas, carrots, French beans, onions, tomatoes, coconut or yogurt, nuts and spices.

Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that's seasoned with aromatic spices. It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds.

With the use of ingredients like yogurt and heavy cream, korma is the least spicy curry. Unlike other curries, it mostly has whole spices blended in the making over a range of crushed masalas with creamy components, giving it a mild, savory taste.

Broadly classified, there are 2 kinds of korma made in Indian cuisine – North Indian & South Indian. North Indian Korma is made with yogurt, cream, nuts, seeds & crushed brown/ fried onions. Sometimes you will also see recipes made with boiled onion paste ex: Navratan Korma.

Chicken Korma tends to have a slightly nutty essence because of ingredients like almonds, cashews, or coconut. It is garnished with fried onions, raisins, and chopped nuts, adding texture and visual appeal to the dish. Chicken Korma pairs well with aromatic rice or naan bread.

Crudely speaking, korma is almond-based, Kashmiri/Malayan has lots of fruit, meaning it can be very sweet, Pasanda is traditionally based on coconut flavours and Tikka Masala is served as a red, fragrantly buttery sauce.

Chicken tikka masala is creamier,spicier due to tomato cream and garam masala, yoghurt. Chicken korma is coconut, coriander and drynuts in them.

Similar to a Korma but with a small touch of added spice, the Pasanda was originally made from lamb leg, but today often uses chicken or prawns. The mild curry flavour is attributed to the yoghurt marinade and coconut milk, often with the addition of peppercorns, garlic, cumin, and onions.

Etymology. The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". It refers to the cooking technique used in the dish.

Korma has a variety of health benefits that you may not expect. Most obviously, it is a great source of protein. Protein is essential for repairing cell and muscle tissue damage. It also helps recover from muscle fatigue, so this dish is great for active people like athletes and energetic children.

How to thicken korma sauce? ›

Use a slurry.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

Korma is a cherished South Asian dish with Mughlai origins. The word 'korma' (or qorma) means 'to braise', or pan-sear. In the Pakistani and North Indian way of preparation, chicken is sautéed in ghee/oil and whole spices before a blend of yogurt and fried onions is added to produce a rich curry.

In the battle of spice dynamics, Korma employs a more subdued approach, relying on fragrant notes to create a nuanced backdrop. Tikka Masala, on the other hand, marches forward with a vibrant array of spices, where cumin, coriander, and paprika join forces to conquer taste receptors with their fiery embrace.

Korma is a luxurious curry known for its delicate, yet richly flavored sauce. This sauce typically includes a base of yogurt or cream, infused with a carefully balanced blend of aromatic spices such as cumin, coriander, and turmeric. For these reasons, Korma is both rich and comforting.

In terms of which is “healthier”, using calories and saturated as a measure – chicken korma is healthier than butter chicken.

Vegetables cooked in a creamy sauce flavoured with aromatic spices. This authentic Dairy-free and Paleo recipe is made with coconut yoghurt and cashew nuts. Korma is a mildly-spiced curry, in which chopped vegetables or meats are braised in a sauce thickened by yoghurt or cream.