Mixed Vegetable Korma Recipe | Mix Vegetable Curry Masala Recipe

Mixed Vegetable Korma is a delicious coconut-based curry made with different vegetables and seasoned with spices. This Andhra vegetable dish is usually served with Chapathi (Indian flat bread). It can be paired with Jeera rice too.

Mixed Vegetable Korma Recipe:

The rich, spicy and colourful dish is loaded with veggies and flavoured with a mix of spice. Andhra mixed vegetable korma is a simple and easy dish made with a medley of veggies simmered in a coconut base with a sprinkling of spices.

• To make mix veg kurma, firstly wash, peel and cut into small cubes beetroot, carrot and potato. Finely chop onion, tomato and coriander leaves.

• Then pressure-cook the cut pieces of beetroot, carrot and potato along with peas till 3/4th cooked (just one whistle).

• Next grind all the ingredients listed under ‘for grinding’ to a smooth paste with a little water.

• Keep the prepared masala paste aside.

• Heat oil in a pan and put in the curry leaves. Once they start to splutter, add the chopped onions. Sauté for 4-5 till they turn slightly brown.

• Next put in the ginger-garlic paste and sauté for 1-2 minutes.
• Then add the chopped tomatoes and cook covered for 3-4 minutes till they turn soft.

• Now season with turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Combine well.

• Tip in the ground paste and mix well. Simmer for 2-3 minutes.

• Once the oil starts to ooze out, add the cooked vegetables and stir gently.

• Then add water and cook covered for 5-6 minutes till the vegetables are cooked through.

• Remove lid and simmer on medium flame till the excess water evaporates and a thick consistency is reached.

• Lastly, garnish with coriander leaves and remove.
• Serve Mixed Vegetable Korma with Jeera Rice or Chapathi.

If you are searching for more mixed vegetable dishes, then do try out Vegetable Upma

Mix Veg Kurma Recipe details below:

Print Recipe

Mixed Vegetable Korma Recipe

Andhra Mixed Vegetable Korma is a simple and easy dish made with a medley of veggies simmered in a coconut base with a sprinkling of spices. This South Indian mix vegetable curry is a filling dish with the goodness of all your favourite vegetables.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: Andhra

Servings: 4

Calories: 140kcal

Author: Shil

Ingredients

• Potato – 1 medium, cut into small cubes
• Beetroot – 1 medium, cut into small cubes
• Carrot – 1 medium, cut into small cubes
• Peas – ½ cup
• Onion – 1 medium, chopped finely
• Tomato – 1 medium, chopped finely
• Ginger-Garlic paste – 1 tsp
• Curry leaves – 1 sprig
• Turmeric – ½ tsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Coriander powder – ½ tsp
• Oil – 1 tbsp
• Water – 1 cup
• Salt to taste
• For grinding:
• Poppy seeds – 1 tsp
• Grated coconut – 3 tbsp
• Green Chilli – 1
• Fennel seeds – 1 tsp
• Cashew nuts – 6-7

Instructions

• Chop the vegetables into small cubes; finely chop the onions, tomatoes and coriander finely.
• Put the chopped beetroot, potatoes, carrots and peas into a pressure-cooker and pressure cook for just one whistle on high.
• Grind ingredients mentioned under ‘for grinding’ to a smooth paste using a little water.
• Heat some oil in a kadai and add curry leaves. Once they begin to crackle, add chopped onions and fry for 4-5 minutes on medium heat till they start to brown.
• Add ginger-garlic paste and fry on a low flame for 1-2 minutes.
• Next add the tomatoes and cook covered for about 3-4 minutes till they turn mushy.
• Sprinkle salt, turmeric powder, coriander powder, red chilli powder and garam masala powder. Mix well.
• Add the ground paste and combine well. Simmer on a low-medium flame for 2-3 minutes.
• When the oil begins to ooze out, tip in the boiled vegetables and mix gently.
• Add a little water, mix, cover and cook for 5-6 minutes till the vegetables absorb all the masalas.
• Remove the lid, stir gently and simmer on a low flame till all the excess water evaporates and you get a nice thick consistency.
• Add finely chopped coriander leaves and remove.
• Serve delicious Mixed Vegetable Curry with Parathas or Cumin Rice.

Notes

* You can also add beans, knol-khol (kohlrabi) and cauliflower.
* Take care not to over-cook the vegetables.
* You can also add whole garam maslala (bay leaf, cinnamon, cardamom and cloves) and cumin seeds for tempering.