Mix Veg Korma

This I had made for my hubby’s birthday. Was a big hit, thanks to its richness and mild flavor. Went well as a side dish for Rotis and rice. Great side dish for parties/ get together. 🙂

Although it looks very lengthy, trust me its very easy. All it needs is a little organisation and planning in terms of ingredients and chopping the veggies.Hope you try and like this.


Serves: 6-7


The veggies

2 medium carrots, peeled and chopped

½  cup shelled peas or frozen peas

1 large potato or 2 medium potato,

1 cup chopped cauliflower/gobi florets (optional)

 For the korma:

2 medium sized onions, sliced or ½ cup thinly sliced onions

2-3 green chilies, chopped

½ tbsp ginger garlic paste

½ cup fresh curd

¼ to ½ garam masala powder

½ tsp turmeric powder

1 tsp red chili powder

2 tbsp ghee

1 cup water or add as required

salt as required

 For the royal paste:

1 tbsp. poppy seeds

10 to 12 almonds

10 to 12 cashews

1 tbsp melon seeds

¼ cup water for grinding to a paste or add as required

 Whole garam masala:

2 to 3 green cardamom/choti elachi

2 star anise.

1 inch stick of cinnamon/dal chini

1 bay leaf/tej patta

 For the garnish:

1 tbsp ghee

6 to 7 whole almonds

10 cashews

2 tbsp raisins

½ tbsp melon seeds

1 tbsp mint leaves

2 tbsp. Fresh Cream


   Preparing the paste:

  1. Soak all the dry fruits and seeds in hot water for 30 to 40 minutes.
  2. Drain the remaining nuts-seeds mixture and also add them to the grinder jar.
  3. Add ¼ cup water and grind to a smooth fine paste. Add more water if required while making the paste. Keep this paste aside.

Preparing the korma:

  1. Heat ghee in a deep pan. Add all the whole garam masala mentioned above and fry till they crackle and become aromatic.
  2. add the sliced onions and sauté them till they turn golden
  3. Now add the ginger-garlic paste and chopped green chilies. saute till the raw aroma of ginger-garlic goes away.
  4. Now add the nuts-seeds paste and curd. Stir well.
  5. Then add turmeric and red chili powder. Stir again.
  6. Stir and sauté for 3 to 4 minutes on a low flame. do stir often so that the mixture does not get stuck to the bottom of the pan.
  7. Then add the mixed veggies. Stir.
  8. Next add 1 cup water. Season with salt. Mix very well.
  9. Cover and simmer the veggies till they are cooked.
  10. Once the veggies are cooked, add the cream and stir it with the rest of the korma, switch off the flame.
  11. Sprinkle garam masala powder. Cover and keep aside.

To garnish:

  1. Heat 1 tbsp ghee in a small frying pan.
  2. Sauté almonds till they turn a pale golden.
  3. Take them to one side of the pan and now add 10 cashews and sauté till the cashews turn a light golden.
  4. Now add 1 tbsp raisins & ½ tbsp melon seeds. Sauté for some seconds.
  5. Next add 1 tbsp. mint leaves. Ginger. Saute for half minute.


  1. While serving garnish the korma with the sauteed garnishing ingredients. Serve navratan korma with tandoori rotis/Naans/chapatis It also goes well with jeera rice/Pulav


1.Soak the poppy seeds, to ensure fine grinding.

2.Can add paneer to this for a more enriching korma. Just fry the paneer pieces and soak in water till further use and add before garnish.




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