Wednesday, February 10, 2016



Hi foodies. Welcome to AYESHA'S KITCHEN. Today's recipe is an easy, creamy, mildly spiced Indian dish / Indian recipes with vegetables. Vegetable korma is a curry based dish with the flavor of coconut and cashews. This version of vegetable korma is a mildly spiced curry without chili powder and used pepper powder instead. Indian food recipes include a wide variety of vegetarian and vegan recipes. In this veggie korma recipe, vegetables are cooked and mingled in a creamy coconut cashew gravy which really makes this dish finger licking good. Do try this mix veg recipe/vegan korma recipe which can please a crowd for sure. This is best when accompanied with chapathi or paratha. Here is the recipe showing how to make korma curry/veggie curry recipe/veg indian recipes/vegan curry recipe/ vegetable side dishes gravy. 

Other veg gravies

indian veg recipes korma spice curry side dish for chapathi or breakfast curry ayeshas kitchen malabar recipes


Onion            - 1,sliced
Carrot           - 1, big, cubed
Beans            - 2 nos, chopped
Potato           - 1, cubed
Green peas  - half a cup ( soaked for 6 hours and a half boiled )
Garlic, ginger  chopped  - 1 tbsp
Green chilies                   - 1 
Tomato                            - 1 , small, chopped
Garam masala powder   - 1 tsp
Coriander powder          - 1 tsp
Pepper powder               - 1 tsp
Turmeric powder            - 1 tsp (optional, i skipped)
Grated coconut               - half a  cup
Cashews                          - 5 nos (soaked in water)
Fennel seed                    -1 tsp
Curry leaves and coriander leaves
Small onion


  • Heat a vessel with oil. Add in the sliced onion and saute well.
  • Once onion turned to golden lightly,  add the paste of green chilies, ginger, garlic, fennel seed.
  • Mix well. Keep the flame to medium.
  • Now add tomato and cook for few minutes with lid closed.
  • When the tomato is done, add cubed carrot, potato, beans along with some salt.
  • Let it cook for a while and then add pepper powder, coriander powder,  turmeric powder(optional, i skipped), garam masala powder and saute well. When done, add half a cup of water.
  • Cook for few minutes until the vegetables get cooked and mixed well with the gravy.
  • By the time grind the coconut, soaked cashews and fennel seed(perum jeerakam) with some water, to a fine paste.
  • Now add this coconut mixture to the vegetable gravy and cook on a medium flame for few minutes or until the veggies are well mixed in the gravy. Do not overcook.
  • If the curry is too thick, add required water too.
  • Sprinkle some coriander leaves.
  • Now switch off the flame.
  • Heat some oil in a pan and fry the chopped small onions and curry leaves. Pour it over the curry for seasoning.
  • Serve hot with Chapathi, Paratha, Ghee rice, Puri,  etc..

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