Easy Veg Korma Recipe
Easy Veg Korma Recipe is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Cooking With Chef Ashok on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 15 min
Cost: $12.86 total, $3.21 per serving
Ingredients
- 200 g Green Beans (trimmed and cut into 1‑inch pieces)
- 2 medium Carrots (peeled and cubed)
- 150 g Cauliflower (cut into small florets, stems discarded)
- 80 g Green Peas (fresh or frozen)
- 3 tbsp Unsalted Butter (divided: 2 tbsp for veg fry, 1 tbsp for gravy)
- 3 tbsp Vegetable Oil (for shallow frying and gravy)
- 1.5 tsp Salt (divided: ½ tsp for veg fry, 1 tsp for gravy)
- 3 large Onions (thinly sliced)
- 30 g Cashews (12‑15 whole pieces, lightly fried)
- 100 g Plain Yogurt (full‑fat, not overly sour)
- 3 cup Water (divided for paste and gravy)
- 2 medium Tomatoes (blended into puree)
- 1 piece Bay Leaf (whole)
- 1 small piece Mace (Javitri) (optional, for aroma)
- 1 small pod Green Cardamom (cracked)
- 1 pod Large Cardamom (cracked)
- 2 whole Cloves
- 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Kashmiri Red Chili Powder (for color, not heat)
- 0.5 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 100 g Paneer (cubed, optional)
- 1 tsp Kasuri Methi (crushed)
- 0.5 tsp Garam Masala Powder
- 2 tbsp Fresh Cream (heavy cream)
Instructions
Prepare Vegetables
Wash, trim and cut green beans, carrots, cauliflower florets and peas into bite‑size cubes (about 1‑inch).
Time: PT10M
Shallow Fry Vegetables
Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium‑high heat. Add the cut vegetables, sprinkle ½ tsp salt, and stir‑fry for 4‑5 minutes until they are lightly colored but still firm.
Time: PT5M
Temperature: Medium-High
Set Aside Fried Veg
Transfer the shallow‑fried vegetables to a plate and set aside.
Time: PT1M
Slice Onions
Thinly slice the three large onions (as thin as possible).
Time: PT5M
Fry Onions to Golden Brown
In the same skillet add 1 tbsp oil (use the leftover oil from veg fry). Heat over medium‑high and add the sliced onions. Fry, stirring occasionally, until they turn light golden brown, about 8‑10 minutes.
Time: PT10M
Temperature: Medium-High
Fry Cashews
Add the 30 g cashews to the pan with the onions, keep the flame low and fry for 2 minutes until lightly toasted.
Time: PT2M
Temperature: Low
Blend Onion‑Cashew‑Yogurt Paste
Transfer the fried onions, cashews, 100 g plain yogurt and 1 cup water to a blender. Blend until a smooth, fine paste forms.
Time: PT2M
Prepare Tomato Puree
Blend the two medium tomatoes into a smooth puree.
Time: PT2M
Bloom Whole Spices
In the skillet (cleaned if needed) add 1 tbsp oil, then add bay leaf, mace piece, green and large cardamom pods, and cloves. Fry for 30 seconds on medium heat.
Time: PT1M
Temperature: Medium
Sauté Aromatics and Dry Spices
Add 1 tsp butter and 1 tsp ginger‑garlic paste. Stir for 1 minute, then add turmeric, Kashmiri red chili, coriander and cumin powders. Fry for another 30 seconds, keeping the flame low.
Time: PT2M
Temperature: Low
Cook Tomato Puree
Stir in the tomato puree, increase heat to medium‑high and cook, stirring occasionally, until the oil separates from the masala (about 5 minutes).
Time: PT5M
Temperature: Medium-High
Add Onion‑Cashew‑Yogurt Paste
Pour the blended paste into the tomato gravy, mix well and bring to a gentle boil.
Time: PT5M
Temperature: Medium
Combine Fried Vegetables
Add the shallow‑fried vegetables to the boiling gravy, stir, and simmer for 5 minutes on medium‑high.
Time: PT5M
Temperature: Medium-High
Adjust Consistency
If the gravy is too thick, add ½ cup water (or more as needed) and continue to simmer for 3 minutes until desired consistency is reached.
Time: PT3M
Temperature: Medium
Finish with Paneer and Herbs
Stir in cubed paneer, 1 tsp kasuri methi, ½ tsp garam masala and 2 tbsp fresh cream. Cook on low heat for 3 minutes, allowing flavors to meld.
Time: PT3M
Temperature: Low
Serve
Transfer the hot vegetable korma to a serving bowl. Garnish with a drizzle of cream or chopped cilantro if desired. Serve with steamed rice, roti or paratha.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (butter, yogurt, cream, paneer), Tree nuts (cashews)
Ingredient Substitutions
- Instead of Green Beans: Snap peas, Broccoli florets
- Instead of Carrots: Sweet potatoes
- Instead of Cauliflower: Broccoli
- Instead of Green Peas: Edamame
- Instead of Unsalted Butter: Ghee, Vegetable oil
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Onions: Shallots
- Instead of Cashews: Almonds
- Instead of Plain Yogurt: Greek yogurt, Buttermilk
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Paneer: Firm tofu
- Instead of Fresh Cream: Full‑fat coconut milk
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Skillet or Kadhai
- Small Skillet
- Blender or Food Processor
- Measuring Spoons
- Measuring Cups
- Spatula or Wooden Spoon
- Plate for Set‑aside Veg
- Stove
Critical Steps — Do Not Skip
- Shallow fry vegetables until lightly colored
- Fry onions to light golden brown
- Bloom whole spices
- Cook tomato puree until oil separates
- Combine fried vegetables with gravy and simmer
- Finish with paneer, kasuri methi, garam masala and cream
Chef Tips from the Video
- Use full‑fat yogurt for a richer, smoother gravy.
- Replace butter with ghee for an authentic hotel‑style aroma.
- Garnish with fresh cilantro and a drizzle of cream for extra color.
Troubleshooting
Gravy is too thick.
Add warm water a tablespoon at a time, stirring, until the desired consistency is achieved.
Gravy tastes raw or sour from yogurt.
Simmer the gravy a few minutes longer on medium heat to cook out the raw yogurt flavor.
Cashew pieces remain gritty.
Blend the onion‑cashew mixture longer or add a little extra water to achieve a smooth paste.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze without cream for up to 1 month; add cream after reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the onion‑cashew‑yogurt paste and store in the fridge for up to 2 days.
- Make the tomato puree ahead and keep refrigerated.
- Shallow‑fry the vegetables a day before; reheat in the gravy before serving.
Frequently Asked Questions
What is the cultural significance and history of Hotel-Style Vegetable Korma in Indian cuisine?
Vegetable Korma originates from Mughal kitchens where rich, creamy gravies were served to royalty. Hotel‑style versions use refined techniques like shallow‑frying vegetables and a cashew‑yogurt base to achieve a luxurious texture that is now popular in Indian restaurants across the subcontinent.
What are the traditional regional variations of Vegetable Korma in Indian cuisine?
In North India, korma often includes nuts, cream and aromatic whole spices, while South Indian versions may use coconut milk and curry leaves. Some regions add poppy seeds or raisins for extra sweetness, but the core concept of a mild, creamy gravy remains consistent.
How is Hotel-Style Vegetable Korma traditionally served in Indian restaurants?
It is typically presented in a shallow bowl, garnished with a swirl of cream and fresh cilantro, and served alongside steamed basmati rice, butter naan or paratha. The dish is meant to be enjoyed hot, allowing the creamy sauce to coat each vegetable piece.
What occasions or celebrations is Hotel-Style Vegetable Korma traditionally associated with in Indian culture?
Korma is a festive dish often prepared for weddings, festivals like Diwali, and special family gatherings because its rich flavor and elegant appearance suit celebratory meals. It is also a popular choice for restaurant banquet menus.
What makes Hotel-Style Vegetable Korma special or unique in Indian cuisine?
The combination of shallow‑fried vegetables, a smooth cashew‑onion‑yogurt paste, and the use of whole spices creates a layered, velvety texture that distinguishes it from simpler vegetable curries. The finishing touch of cream and kasuri methi adds a fragrant, luxurious finish.
What are the authentic traditional ingredients for Hotel-Style Vegetable Korma versus acceptable substitutes?
Authentic ingredients include fresh green beans, carrots, cauliflower, peas, cashews, full‑fat yogurt, ghee or butter, and whole spices like bay leaf, cardamom, cloves, and mace. Substitutes can be almond for cashews, Greek yogurt for regular yogurt, and coconut milk instead of cream for a dairy‑free version.
What other Indian dishes pair well with Hotel-Style Vegetable Korma?
It pairs beautifully with fragrant basmati rice, jeera rice, butter naan, garlic roti, or a simple cucumber raita. For a complete meal, serve alongside a lentil dal such as dal tadka or a crisp salad like kachumber.
What are the most common mistakes to avoid when making Hotel-Style Vegetable Korma at home?
Common errors include over‑cooking the vegetables before adding the gravy, burning the whole spices, and adding the yogurt paste when the pan is too hot, which can cause curdling. Also, neglecting to simmer the tomato puree long enough leaves a raw taste.
Why does this Hotel-Style Vegetable Korma recipe use shallow frying of vegetables instead of boiling them?
Shallow frying gives the vegetables a light caramelized flavor and helps them retain their shape, while also creating a subtle buttery taste that integrates into the final gravy. Boiling would make the veg soggy and dilute the richness of the korma.
Can I make Hotel-Style Vegetable Korma ahead of time and how should I store it?
Yes, you can prepare the gravy and fried vegetables up to two days in advance. Store the gravy in an airtight container in the refrigerator and keep the vegetables separate. Reheat gently, add cream and paneer just before serving.
What does the YouTube channel Cooking With Chef Ashok specialize in?
The YouTube channel Cooking With Chef Ashok specializes in Indian home‑cooking tutorials, focusing on restaurant‑style recipes, step‑by‑step technique explanations, and tips for making authentic flavors accessible to everyday cooks.
How does the YouTube channel Cooking With Chef Ashok's approach to Indian cooking differ from other Indian cooking channels?
Chef Ashok emphasizes precise temperature control, shallow‑frying techniques, and the use of fresh ingredients to replicate hotel‑quality dishes, whereas many channels focus on quick shortcuts or pre‑made spice mixes. His videos often include detailed explanations of each spice’s role.
Last updated: August 31, 2026
