Mixed Vegetable Korma

Weekend we like to have a heavy breakfast/brunch. Dosa is one of the options for my family, would like for the weekend brunch. So that we can sit around the nook table, chaat and eat hot dosas leisurely as each one gets done.  Mixed Vegetable korma is one of the options I normally make, that way the kids get to enjoy their veggies :). This recipe is special as it tastes like the one from my favorite south Indian restaurant “Saravana Bhavan”.  This mixed vegetable korma goes well with dosa, chapathi/roti or ghee rice.



mixed vegetables 1 cup (1 carrot,5 beans,a handful cauliflower,1 bell pepper)
green peas ½ cup
bayleaf 1 piece
star anise 1
cumin seed ½ tsp
big onion 1 no
tomato 1 no
mint leaves 1 tbsp
ginger-garlic paste ½ tsp
red chilli powder ½ tsp or more depending on taste
turmeric powder ¼ tsp
garam masala powder ½ tsp
curd or lemon juice 1 tsp
kasoori methi a pinch
Salt as per taste
cooking oil + ghee 3 tbsp

for grinding
grated coconut ⅓ cup
green chillies 2
fennel seeds/soump ½ tsp
cinnamon 1 inch
cloves 2
cardamom 1
roasted channa dhal/kadalepoppu 2 tsp
almond 4
khuskhus/poppy seeds ½ tsp


Wash and chop the vegetables, onion and tomato finely.
Grind all the ingredients given under “for grinding” into a smooth paste adding enough water.
Heat a pressure cooker, add oil + ghee.
Sauté the bayleaf and star anise.
Add cumin seeds, onions, ginger-garlic paste and saute till it turns transparent. Add mint leaves, tomato and saute until mushy.
Add the ground coconut paste, turmeric powder, red chilli powder and garam masala powder.
Season with salt and sauté on medium flame till the raw smell of masala is gone.
Add the finely chopped vegetables, peas, kasoori methi, curd and water.
Mix the contents and pressure cook in low flame for just one whistle.
Mixed vegetable kurma is ready to serve with roti, ghee rice, appam dosa or white rice !!

Recipe Adapted from: Chitra’s Food Book

One thought on “Mixed Vegetable Korma

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