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Mix Vegetable Korma
By : Mansi Desai
Category : Curries, Beans, Carrot, Coconut
Servings : 4
Time Taken : 15-30 mins
Rating :
For Paste:
  1. Place the grated coconut, green chllies, chopped onion, ginger, ground turmeric and coriander leaves in an electric blender or food processor, adding only a little water.
  2. Blend ingredients to a fine paste. Set aside.

For Masala:

  1. Place the aniseed, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy saucepan.
  2. Dry-roast spices until they give off a strong aroma.
  3. Grind to a fine powder in an electric blender or food processor. Set aside.

For Making the Korma:

  1. Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan.
  2. Add sufficient water to just cover the vegetables.
  3. Cover pan with a lid, and cook until the vegetables are tender.
  4. Now add the green peas, chopped tomato and salt to taste. Simmer for 1-2 minutes.
  5. Add the paste. Stir thoroughly before sprinkling in the masala powder.
  6. Stir the korma thoroughly once more.
  7. Serve hot with Naan or Parathas!


1 cup - finely chopped green or string beans
1 cup - finely chopped carrots
2 - potatoes, finely chopped
1/2 cup - shelled green peas
1 - large tomato, chopped
Salt to taste
1 tbsp - ghee
A few bay leaves
1/2 bunch - coriander leaves (to garnish)

For Wet Paste:
1/2 cup - coconut, grated
6 to 8 - green chillies
1 - small onion, chopped
A piece - fresh ginger
1/2 tsp - ground turmeric
1 small bunch - coriander leaves
A little water

For Dry Masala:
1 tbsp - aniseed
A small piece - cinnamon bark
6 - cloves
2 - cardamom pods
1 tbsp - poppy seeds
you can use regular Garam masala instead of freshly ground spices

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