Mixed Vegetable Korma | Andhra Mix Vegetable Curry

Mixed Vegetable Korma is a delicious coconut-based curry made with different vegetables and seasoned with spices. Mixed Vegetable Korma is one of those classic Indian dishes that never disappoints — a creamy, mildly spiced Veg Korma Recipe made with fresh vegetables, coconut, cashews, and aromatic spices. Whether you’re craving a restaurant style veg korma or a simple mix veg curry for weekday meals, this recipe nails it every time.

Mixed Vegetable Korma is that one creamy, dreamy curry that transforms everyday vegetables into a luxurious, restaurant-style dish bursting with aroma and flavor. Whether you’re cooking for guests or simply craving comfort food, this mildly spiced, coconut-cashew-based curry wraps every bite in richness. Perfect for rice, roti, or parathas, this vegetable kurma is comforting, flavorful, and beautifully wholesome.

🥘 What is Mixed Vegetable Korma?

Mixed Vegetable Korma is a popular Indian curry made with assorted vegetables cooked in a silky gravy prepared from coconut, poppy seeds, nuts, and aromatic spices. Known for its creamy texture and balanced flavors, korma originated from Mughlai cuisine and is enjoyed across India in multiple variations. It’s mildly spiced, subtly sweet from coconut, and beautifully fragrant — perfect for pairing with rotis or rice.

✅ Health Benefits of Veggies

• 🌿 Rich in essential vitamins (A, C, K) for immunity & healthy skin
• 💚 High dietary fiber supports digestion and gut health
• ❤️ Loaded with antioxidants to fight inflammation
• ⚡ Low calorie, nutrient-dense — ideal for weight management
• 🧠 Improves overall wellness thanks to phytonutrients & minerals

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.

Mixed Vegetable Korma brings together the best of flavor, nutrition, and comfort in one vibrant bowl. With its creamy texture, aromatic spices, and colorful veggies, it’s a dish that satisfies everyone at the table. Whether you pair it with hot rotis or fragrant rice, this wholesome curry will quickly earn a spot in your weekly meal rotation.

• 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 enjoy wholesome Indian curries, check out my collection of Mixed Vegetable Recipes for more delicious ideas, like this Vegetable Upma

🍽 Serving Suggestions for Mixed Vegetable Korma

• ✅ Serve with naan, chapati, paratha, tawa kulcha
• ✅ Pairs beautifully with jeera rice, ghee rice, coconut rice, or steamed basmati rice
• ✅ Add a side of onion salad & lemon wedges
• ✅ Serve with papad and pickle for a complete meal

🌟 Variations for Mix Vegetable Curry

• 🧅 Restaurant-Style Korma – Add fried onions for depth.
• 🌶 Spicy Korma – Add green chilies or more red chili powder.
• 🌱 Vegan Korma – Skip yogurt; use cashew cream or coconut cream.
• 🍠 Root Veg Korma – Add sweet potato or pumpkin for natural sweetness.
• 🥥Creamy Veg Kurma: Use yogurt instead of coconut

✅ Tips for Perfect Mixed Vegetable Korma

• ✔ Always parboil vegetables to keep them tender yet firm.
• ✔ Cook the korma paste thoroughly to eliminate raw taste.
• ✔ Whisk yogurt well before adding to prevent curdling.
• ✔ Keep heat low when adding yogurt or coconut milk.
• ✔ Add garam masala at the end to retain aroma.
• ✔ Use cashews for creaminess without heavy cream.

⭐ You Might Also Love

• 🍛 Dhokar Dalna – A traditional Bengali lentil cake curry simmered in a rich tomato-spice gravy.
• 🍆 Bagara Baingan – Hyderabadi-style baby eggplants cooked in a nutty, tangy, and aromatic masala.
• 🥬 Aloo Palak – A comforting spinach and potato curry that’s nutritious, simple, and perfect with roti.

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.

👉 Loved this Mixed Vegetable Korma Recipe?
Share it, comment your favorite variation, and follow for more creamy curry recipes!