Vegetable Nilgiri Korma is one of those curries that feels both comforting and special at the same time. The name comes from the Nilgiri hills, and the dish carries that same fresh, earthy quality with its generous use of greens and fragrant spices. What sets this korma apart is the roasted masala paste, which forms the backbone of the gravy.
Toasting the spices before grinding them releases their natural oils and deepens the flavor. Combined with coconut and poppy seeds, the paste creates a sauce that clings to the vegetables without feeling heavy. I always keep the vegetables chunky so each bite has something different to offer.
About the Recipe
This recipe deserves a spot in your regular rotation because it offers both nutrition and flavor without much fuss. The vegetables cook gently in a spiced coconut gravy that tastes complex but comes together with straightforward steps. You get protein from the peas, fiber from the beans and cauliflower, and plenty of vitamins from the carrots and tomatoes.
The masala paste does require a few extra minutes, but once it is ready, the rest of the cooking moves quickly. The result is a curry that feels restaurant quality but uses ingredients you likely already have at home.
Why you will love this recipe
The beauty of this korma lies in its balance. The coconut and poppy seeds make the gravy creamy without any dairy, while the roasted spices add warmth rather than heat. Because the vegetables are parboiled first, they finish cooking in the sauce and soak up all those flavors. The curry leaves and fresh coriander bring a brightness that keeps the dish from feeling too rich.
I like how forgiving this recipe is too. If you are missing one vegetable, you can swap in another without throwing off the balance. The masala paste also freezes well, so you can make extra and have it ready for a quick weeknight meal. The texture of the gravy is thick enough to coat the vegetables but not so heavy that it weighs you down.
Vegetable Nilgiri Korma
Cooking Tips
Take your time toasting the masala paste ingredients. They should turn a shade darker and smell nutty before you grind them. If the paste seems too thick while grinding, add water a tablespoon at a time until it becomes smooth. Parboiling the harder vegetables like potatoes, carrots, and cauliflower ensures everything finishes cooking at the same time.
When frying the onions, aim for a deep golden color because that caramelization adds sweetness to the gravy. Keep the heat at medium once you add the vegetables so the sauce can simmer gently without scorching.
Serving and Storing Suggestions
This recipe serves four people comfortably and takes about 45 minutes from start to finish. Serve the korma hot with steamed basmati rice, chapati, or naan. A side of cucumber raita or a simple salad balances the richness nicely. Store leftovers in an airtight container in the refrigerator for up to three days.
The flavors often deepen overnight, making the next day’s meal even better. Reheat gently on the stovetop with a splash of water if the gravy has thickened too much.
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Nutrient Benefits
This korma packs in a variety of vegetables that bring different nutrients to the table. Carrots and peas provide vitamin A and fiber, while cauliflower offers vitamin C and antioxidants. The coconut in the masala paste adds healthy fats that help your body absorb fat soluble vitamins. Poppy seeds contribute calcium and magnesium, which support bone health.
The fresh coriander and curry leaves are rich in vitamins K and A, and they also aid digestion. Using groundnut oil instead of butter keeps the dish lighter while still delivering good flavor.
Vegetable Nilgiri Korma
Ingredients
- 1/4 cup Coriander leaves
- 10 to 12 Curry leaves
- 1 tbsp Garam masala powder
- 1 Potato
- 1/2 cup Green peas
- 1/4 cup Cauliflower
- 10 French beans
- 12 tbsp Groundnut oil
- 2 pcs Onions (medium)
- 1 Capsicum
- Salt - to taste.
- 1 Carrots
- 2 Tomatoes
For Masala Paste :
- 1 Ginger
- 1 tbsp Cumin seeds
- 2 tbsp Poppy seeds
- 6 Cloves
- 6 Red chilli
- 1/2 cup Coconut scarped
- 2 tbsp Coriander seeds
- 2 tbsp Fennel seed
Instructions
- Wash and cut all the vegetables into equal size pieces.
- Cut the onion. Wash and puree the tomatoes.
- Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
- Wash and cut the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water.
- Remove and keep aside.
- Heat up oil in pan and mix in the onion and fry till golden brown.
- Wash and mix in the curry leaves and masala paste. Fry till the oil separates.
- Mix in the vegetables and continue stirring.Pour out the tomato puree and bring to boil.
- Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick.
- 10.Sprinkle the garam masala, stir well.
- Serve nilgiri kurma hot.
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Frequently Asked Questions
Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables work well in this recipe. Skip the parboiling step for frozen peas, beans, and cauliflower since they are already blanched. Add them directly to the gravy and adjust the cooking time as needed.
What can I use if I do not have poppy seeds?
You can substitute cashews or blanched almonds for poppy seeds. They will give the gravy a similar creamy texture. Use the same quantity and roast them lightly before grinding.
How do I know when the masala paste is cooked properly?
The paste is ready when the raw smell disappears and the oil starts to separate from the mixture. This usually takes about five to seven minutes of frying on medium heat. Stir constantly to prevent burning.
Can I make this korma spicier?
Surely. Add an extra red chili or two to the masala paste, or stir in some green chilies along with the curry leaves. You can also sprinkle red chili powder into the gravy while it simmers.
Why is my gravy too thin?
If the gravy seems watery, simmer it uncovered for a few extra minutes to reduce the liquid. You can also add a tablespoon of coconut cream or ground cashew paste to thicken it quickly.
