Vegetable Korma


2 tbsp oil

Garlic – 1 tsp chopped

Ginger – 1 tsp chopped

Red thai curry paste (available in stores) – 3 tbsp

Onion – 2 meduium sized – cubed

Babycorns – 8 – chopped to size of onions cubed

Green bell pepper – 1 – chopped to size of onions cubed

Peas – 1 cup

Potatoes – 2 large potatoes – cubed

Tomato Puree – 1 cup

Water as required – begin with 3/4th cup

Cumin powder – 1 tsp

Garam Masala powder – 1  tsp

Cashew powder (grind cashews at home) – 1/2 cup


  1. Heat oil in a wok
  2. Add 1 tsp chopped garlic and 1 tsp chopped ginger. Saute till cooked (for about a minute).
  3. Add red thai curry paste. Saute for about 2 minutes
  4. Add onions, baby corn, peas and potatoes. Saute for about a minute. Close the wok and allow it to cook for 2-3 minutes.
  5. Add garam masala powder and cumin powder
  6. Add tomato puree to the vegetables and  water. Close the wok and cook until the veggies are done.
  7. Add cashew powder and cook for another 2 minutes. Stir occasionally as consistency will change and there is a possibility of the dish burning.

Goes well with:

  • Rice
  • Chappati
  • Breads

Notes from my Desk:

  1. Check the thai curry paste label for salt. I didn’t have to add salt. So watch the salt!
  2. Use veggies available at home. It will work just fine.
  3. This is a blend of Indian and Thai cooking! It turned out quite well!

Experiment, Enjoy and Drop in a line!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s