Vegetable Korma Recipe - Simple mix veg kurma curry [without coconut] (2024)

FAQs

What is vegetable Korma made of? ›

What is vegetable korma made of? This super aromatic and delicious vegetable korma is made with potatoes, peas, carrots, French beans, onions, tomatoes, coconut or yogurt, nuts and spices.

I replace the poppy seeds with cashews here. If you have cashews use them else simply skip completely and use a bit of coconut milk. A small amount of yogurt is added to the dish to impart creaminess as no cream is used in the recipe. To make it dairy-free you may skip the yogurt.

Allergens Recipe may contain celery, milk, tree nut, sulphites and lactose.

One serving (200 grams) of Vegetable Korma gives 207 calories. Out of which carbohydrates comprise 45 calories, proteins account for 27 calories and remaining calories come from fat which is 135 calories.

Hence, korma has a yoghurt/cream-based mildly spicy gravy with a simmered centre component. Shahi korma, Mughalai korma, Hyderabadi korma, and Kashmiri korma are prime examples. On the other hand, curry is usually spicier and thicker than korma.

Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that's seasoned with aromatic spices. It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds.

We should never skip any ingredient, instead we should replace it with the ingredients that are easily available. That's why measurement also matters a lot. You can use melon seeds instead of poppy seeds. However, there will be a difference in the flavour compared to the actual recipe.

A: While they have distinct textures and flavors, you can substitute Chia Seeds for Poppy Seeds in most recipes. However, keep in mind that Chia Seeds absorb liquid and can create a gel-like texture, which may affect the recipe's consistency.

Poppy seeds and poppy straw is used for extracting opium and some other toxic contraband compounds that is why it's unlicenced cultivation is banned in many countries including India.

Method. Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.

Does korma contain turmeric? ›

The spice mixtures used to make curry are called masala and the main ingredient in korma is turmeric, though the proportions will vary depending on the chef. In the UK, coconut milk is often used in the sauce rather than cream.

A cream and coconut based sauce with aromatic spices. Water, Single Cream (MILK) (15%), Tomato, Sugar, Modified Maize Starch, Creamed Coconut (2.5%), Spices, Desiccated Coconut (1.5%), Ginger Purée, Garlic Purée, Whey Protein Concentrate (MILK), Dried Onion, Salt, Acid (Lactic Acid), Concentrated Lemon Juice.

She said: "Some popular curries that are not the healthiest include the chicken korma and lamb Rogan Josh. "Known for its creamy and rich sauce, the chicken korma can be high in saturated fats and calories.” Too many saturated fats in the diet can raise "bad" cholesterol levels, the NHS says.

Paneer Tikka Masala

Grilled paneer cheese (made from curdled milk) in a spicy tomato and onion gravy, Paneer Tikka Masala is an oily and fattening curry perfect for keto-diet Indian takeaways.

North Indian Korma is made with yogurt, nuts, seeds & brown onion paste. Sometimes you will also see recipes made with boiled onion paste like this Navratan Korma. South Indian Korma (known as Kurma) is made with coconut, seeds, sometimes nuts and no brown onion paste. Optionally yogurt is used.

Crudely speaking, korma is almond-based, Kashmiri/Malayan has lots of fruit, meaning it can be very sweet, Pasanda is traditionally based on coconut flavours and Tikka Masala is served as a red, fragrantly buttery sauce.

In the battle of spice dynamics, Korma employs a more subdued approach, relying on fragrant notes to create a nuanced backdrop. Tikka Masala, on the other hand, marches forward with a vibrant array of spices, where cumin, coriander, and paprika join forces to conquer taste receptors with their fiery embrace.