At Shalimar Restaurant in Phuket, we specialize in serving dishes that combine authentic Indian flavors with a comforting, homestyle touch. Among the many vegetarian dishes that have become guest favorites, vegetable korma stands out as one of the most cherished.
It is creamy, mildly spiced, and full of vibrant vegetables cooked in a fragrant sauce. Whether enjoyed with naan, roti, or steamed rice, this dish offers a beautiful balance of richness and freshness.
In this article, we take you through a detailed vegetable korma recipe, explore variations like vegetable shahi korma and mixed vegetable korma recipe, and answer the most common questions diners ask about this timeless dish.
Why Vegetable Korma Is a Beloved Classic
This dish has roots in traditional Mughlai cuisine, where nuts, fragrant spices, and creamy sauces were used to create royal meals. Over time, the recipe evolved across Indian regions, becoming one of the most admired vegetarian curries.
Guests at Shalimar love this dish because:
- It is mildly spiced and perfect for all age groups.
- It features a rich, creamy gravy that pairs beautifully with Indian breads.
- It is filled with fresh vegetables, making it wholesome and satisfying.
- The aroma of cardamom, ginger, and traditional spices brings comfort in every bite.
Thanks to its elegance and gentle flavor profile, this dish remains a top choice for travelers and families visiting Phuket.
Vegetable Korma Recipe (Restaurant Style)
This is a step-by-step guide to preparing the dish the same way we prepare it in our kitchen—creamy, fragrant, and full of colorful vegetables.
Ingredients
- Mixed vegetables (carrots, potatoes, peas, beans, cauliflower)
- Onions (finely sliced or blended)
- Tomatoes or tomato puree
- Ginger and garlic paste
- Coconut milk or fresh cream
- Cashews (soaked and blended into a paste)
- Oil or butter
- Spices: cardamom, cinnamon, bay leaf, turmeric, coriander powder, cumin, garam masala
- Green chilies
- Fresh coriander
Step-by-Step Preparation
1. Prepare the Vegetable Mix
Boil or steam the mixed vegetables until they are soft but still firm. This helps them hold shape as they cook in the gravy. A combination of carrots, peas, beans, and cauliflower works perfectly for this dish.
2. Create the Aromatic Base
Heat oil or butter in a pan. Add whole spices like cardamom, bay leaf, and cinnamon. Sauté until fragrant.
Add sliced onions or onion paste and sauté until golden brown. This forms the essential flavor base for vegetable korma.
3. Tomatoes and Ground Spices
Add tomatoes or puree to the pan and cook until the mixture thickens. Add ginger and garlic paste along with turmeric, cumin, and coriander powder.
The masala should cook until the oil separates slightly, giving the dish a well-developed and balanced flavor.
4. Add Cashew Paste for Richness
Blend soaked cashews with a little water to make a smooth paste. Add this to the pan and mix well. This gives the korma its signature creaminess and luxurious texture.
Many variations of this dish, including vegetable shahi korma, rely heavily on nut pastes for their royal richness.
5. Add Vegetables and Simmer
Add the boiled vegetables to the masala. Mix gently to avoid breaking them.
Pour in coconut milk or fresh cream, depending on the desired richness. Coconut milk offers a light, fragrant flavor, while cream creates a deeper, velvety texture.
Let everything simmer until the vegetables fully absorb the flavors.
6. Finish With Garam Masala and Fresh Herbs
Sprinkle garam masala, add green chilies for mild heat, and garnish with fresh coriander.
The final dish should be creamy, mildly spiced, and aromatic—exactly the way guests enjoy it at Shalimar.
Delicious Variations of Vegetable Korma
1. Vegetable Shahi Korma
A richer version of the dish made with more nuts, cream, and aromatic spices. It has a luxurious texture and is often enjoyed with naan or paratha.
2. Mixed Vegetable Korma Recipe
A homestyle version with a variety of vegetables simmered in a fragrant masala. It is lighter and perfect for daily meals.
3. Regional Styles Like Vegetable Korma Recipe in Malayalam
The Kerala-style version uses coconut milk generously and has a slightly tropical aroma. It is mild, creamy, and perfect with appam or steamed rice.
Why Guests Love This Dish at Shalimar
Travelers visiting Phuket often look for warm, comforting meals after a long day at the beach or exploring the city. This dish provides that sense of comfort while still offering a depth of flavor.
The combination of fresh vegetables, creamy gravy, and delicate spices appeals to both vegetarians and non-vegetarians. It is rich enough to feel special yet light enough to enjoy any time of the day.
Because we prepare it fresh at Shalimar, guests often praise its balanced flavor, beautiful aroma, and satisfying texture.
Frequently Asked Questions (FAQs)
1. How to cook vegetable korma?
Start by preparing a masala with onions, tomatoes, spices, and cashew paste, then add cooked vegetables and simmer with cream or coconut milk.
2. How to make vegetable korma?
The dish is made by sautéing aromatics, adding spices, blending in a creamy base, and gently cooking vegetables in the gravy.
3. How to prepare vegetable korma?
Prepare the vegetables separately, make a thick masala base, and combine both to create a creamy, mildly spiced curry.
4. What is vegetable korma?
It is a creamy curry made with mixed vegetables cooked in a mildly spiced, aromatic gravy containing nuts, cream, or coconut milk.
5. Is vegetable korma healthy?
Yes. It contains a variety of vegetables and uses mild spices. The creaminess can be adjusted to make it lighter or richer based on preference.