vegetable kurma

Quick and easy Vegetable Korma

What’s for dinner tonight? I ask myself. It’s gotta be the Vegetable Korma, for sure, for sure. There cannot be anything else. You know those recipes that you make once, and then you make twice, and then suddenly you realize that you made it way too many times in a month which makes you a very boring person or a winner for knowing such an amazing recipe.


I’m not just talking about just any old Korma recipe. I’m talking about the kind of preparation that hits that perfect spot between silky-creaminess and fire-breathing flavor all in one sweeping, saucy bite. This amazing dish that can be made in about 30 minutes and that just makes your heart sing for joy when you remember that you have at least 3 servings of it left in the fridge. Aaaand you can Freeze the heck out of it.

I am naming this the official recipe of Saffronlavender for this month until next week at least or may be until my next obsession comes up.



  • Cauliflower 1 cup
  • French Beans 1 cup
  • Carrots 1/2 cup cut
  • Capsicum 1/2 cup cut
  • Onion 1 medium
  • Ginger Garlic paste 3/4 tsp
  • Cumin Seeds 1/2 tsp
  • Cumin powder 1 tsp
  • Coriander Powder 1 tsp
  • Cloves 3
  • Cardamom 3 deseeded
  • Green Chilies 1 small
  • Pineapple chunks canned or fresh 1/2 cup plus more for garnishing
  • Milk 1 cup fat free or 1/2 cup full milk
  • Ghee or Canola oil 1 Tbsp
  • Water



  • In a mortar and Pestle, take cloves, Cardamom, Coriander Seeds and Cumin seeds. Make a fine powder by grinding it. You can also use a spice grinder or coffee grinder for this. 
  • Remove the seeds from Green chilies and make a fine paste using Mortar and Pestle or a food processor.
  • Cut Onion and rest of the vegetables if you haven’t already.


  • Heat Ghee/Canola oil in kadai/saucepan on a medium flame
  • Add Cumin seeds and let them crackle. 
  • Add Onion and saute for couple of minutes.
  • Add the ground spices and Green Chili paste, saute for 4-5 minutes. The aroma from the spices should be significantly noticeable.
  • Add the vegetables and saute for another 2 minutes. 


  • Add Milk and cover and let it cook on a low flame for about 6 minutes. Check if the vegetables are tender. If not, let it cook for another 3 minutes. If you feel water is low, add more water or Fat free milk.
  • Once the vegetables are tender, add Garam masala, Salt and Pineapple pieces.
  • Let cook for 2-3 minutes more
  • Take off the heat.
  • Serve warm garnished with Coriander leaves, Pineapple slices and if you have it some pitted cherries.
  • Tastes best with Rotis or Basmati Rice. 




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