Veg Korma is a thick curry made using veggies, it’s a delicious SouthIndian and Maharashtrian, Mumbai-style Korma recipe. In fact, it is an aromatic, delicious and lightly spiced curry made with mix vegetables. usually, this dish has a fixed place in any rich banquet food and always a reason to smile.

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Veg Korma Mumbai Style By Asha Mehra
By Asha Mehra
wayways Contributor
Last updated May.30, 2017
Veg Korma is a thick curry made using veggies, it’s a delicious SouthIndian and
Maharashtrian, Mumbai-style Korma recipe. In fact, it is an aromatic, delicious and
lightly spiced curry made with mix vegetables. usually, this dish has a fixed place in
any rich banquet food and always a reason to smile.
(http://www.wayways.com/wp-content/uploads/2017/05/vegkorma_wayways.jpg)
So let’s try out this rich curry “Veg Korma”
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Ingredients
• 2 Medium sized Onions, finely chopped
• 3 cup of tomato puree
• 1 Cup green peas
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Page 1 of 4Veg Korma Mumbai Style By Asha Mehra - Wayways
30-05-2017http://www.wayways.com/veg-korma-mumbai-style-by-asha-mehra/

2. • 1 Cup chopped carrot
• 1 cup cauliflower floret
• 1 cup french beans
• 1 cup capsicum diced
• 1 cup cabbage shredded
• 1 cup potatoes cube
• 10/12 cashew nuts (Kaju)
• 1/2 cup coconut scraped
• 2-3 teaspoon paste of ginger, garlic, curry leaves & green chilies
Masalas
• 2 teaspoon Kashmiri chili powder
• 1 teaspoon Turmeric powder
• 2 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 1 teaspoon cumin powder
• salt to taste
• Oil/ghee for cooking
Whole spices
• 1 bay leaf
• 1-inch cinnamon stick
• 1 black cardamom
• 2 green cardamoms
• ½ teaspoon black peppercorns
• 2-3 cloves
• 1 tsp cumin seeds
• 3-4 green cardamon
Method
1. To Begin with, grind the cashew nuts, coconut along with 1 -2 green cardamom
to a smooth paste. Set aside. Till then puree the tomatoes.
2. Heat a pan with 1 -2 tbsp of oil/ghee. Now add the whole spices and saute till
the aroma reaches your nose and fills the air.
3. Add finely chopped onions and saute well. Add crushed ginger-garlic- curry
leaves and green chilies paste(Never add red chilies, that will change the rich
color to red one). Saute well till the raw smell goes off.
4. Now add the tomato puree and mix well. Cook till the tomatoes turn mushy and
leave out the oil/ghee.
5. Now add all the chopped vegetables and mix well.Add the masalas one by one,
mixing each time while adding the masalas. (So that the masalas get coated
well with vegetables) Add some water, mix well and close the lid of the pan and
cook for 10-12 minutes. The vegetables should be cooked well.
6. Now add the cashew nuts, coconut, and green cardamom paste and mix well.
Cook for 10 minutes till the gravy thickens. Once the gravy reaches required
consistency simmer the flame.
7. Now for the final stage, simmer for just a minute.
Note: Do not boil after adding after adding the cashew nut, coconut, and
green cardamon paste. Remove from flame.
Now your Mumbai-style Veg korma is ready to serve – Serve Veg Korma hot with
poori, naan, roti, jeera rice etc.
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Page 2 of 4Veg Korma Mumbai Style By Asha Mehra - Wayways
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