Mixed Vegetable Korma

This recipe is different from its north Indian cousin. Coming from the south and west of India, it differs a bit in the ingredients and method of cooking, which makes the end result totally different. You’ll need:

  • 1/2 cup green peas
  • 10 beans
  • 1 carrot
  • 2 potatoes
  • 1/2 cup butter beans
  • 2 tomatoes
  • 6 florets cauliflower
  • ¬†2 cups scraped fresh coconut
  • 6 flakes garlic
  • 1″ piece ginger
  • 6 green chillies
  • 1 tsp khus khus
  • 1 tbsp cashewnuts
  • 2″ cinnamon
  • 4 cloves
  • 2 tbsp chopped onion


  1. Grind the coconut, use to extract milk and keep first and second extractions separate.
  2. Grind together the green chillies, ginger and garlic.
  3. Chop all the vegetables.
  4. Grind the khus khus and the cashew-nuts separately.
  5. Heat two tablespoons of oil and fry the cinnamon and the cloves.
  6. Fry the onions till they become golden brown.
  7. Add vegetables, salt and second coconut milk.
  8. When vegetables are tender  add the ground cashew and khus khus.
  9. After five minutes of further cooking, add coriander leaves and first coconut milk.
  10. Remove from fire and add one tablespoon of lime juice.

Serve this with south Indian style lachha parantha or ghee rice.
– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.