‘Korma’, is traditionally a rich, thick and creamy gravy-based mixed vegetable dish, quite popular in most parts of India. Depending on the region where it is made, the main elements of the recipe get changed. We can have a Kashmiri version of Korma which has nuts, dry fruits, yogurt-based gravy or the Shahi Punjabi Style Korma that has fresh cream to add an element into it. Towards the South, it is the ‘Kurma’ which has spicy flavours coming from whole dry spices offset by coconut milk to balance the taste and add creaminess to the dish.
This Veg Korma recipe is pretty healthy in the sense that its loaded with veggies, at the same time not very heavy on fat. The use of coconut and milk in this recipe helps give a creamy texture instead. You can alter the vegetables as per choice/availability. The ingredient list is quite long but its all worth in the end when you get to enjoy this homemade but restaurant style dish. This Jain Veg Korma (made without using onion garlic) could get along well with some hot piping Pooris, Naan, Phulkas or some steamed Plain/Jeera Rice.