How to Cook Vegetarian or Vegan Korma Using Korma Masala

Creating a rich, creamy vegetarian or vegan korma at home is simple when you have your homemade korma masala ready. Follow this easy method for flavourful, aromatic, and velvety curries.

1. Sauté the Base Aromatics

Start by heating 2 tablespoons of oil in a pan over medium heat.

• Add finely chopped onions, ginger, and garlic, and cook until they turn deep golden and fragrant.
• This step develops the natural sweetness that forms the backbone of every good korma.

2. Toast the Korma Masala

Next, add 2 to 3 tablespoons of korma masala for a dish serving four.

• Toast the spices for 1 to 2 minutes, stirring constantly, until the aromas bloom.
• This enhances the flavour depth of your curry, making it rich and aromatic without added heat.

3. Add Your Vegetables or Plant-Based Proteins

Choose a combination of your favourite vegetables or proteins:

• Vegetables: Cauliflower, potatoes, carrots, peas, green beans
• Vegetarian protein: Paneer
• Vegan protein: Tofu or chickpeas
• Stir them into the pan so they absorb the toasted spices, creating a well-seasoned base for your curry.

4. Add the Creamy Liquid Base

The liquid creates the signature velvety texture of korma:For Vegetarian Korma:

• Plain yogurt + a splash of water
• Coconut milk
• A mix of yogurt and vegetable stock

For Vegan Korma:

• Coconut milk
• Cashew cream (blend soaked cashews with water)
• Almond milk or almond cream
• Silken tofu blended smooth
• Pour your chosen liquid into the pan and stir gently to combine.

5. Simmer Gently

Cover the pan and cook over low to medium heat for 15–20 minutes, or until:

• Vegetables are tender
• The gravy thickens slightly
• Stir occasionally to prevent sticking and ensure the flavours meld perfectly.

6. Finish With a Creamy Touch

For a luxurious finish, stir in a splash of cream:

• Vegetarian: Dairy cream
• Vegan: Coconut cream, cashew cream, or oat cream
• This final touch enhances the richness and silkiness of the korma gravy.

Recommended Korma Masala Ratio

Use 1–1½ teaspoons of korma masala per cup of vegetables. Adjust to taste for milder or more aromatic curry flavours.Pro Tip: For extra creaminess, you can blend half the cooked vegetables before adding the finishing cream. This gives a restaurant-style texture without overpowering the natural flavours.

Vegetarian Korma Recipe Using Homemade Korma Masala

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutesBring the rich, creamy flavours of traditional korma to your kitchen with this easy vegetarian recipe. Using homemade korma masala powder, this dish is aromatic, mildly spiced, and perfect with rice, naan, or roti.

Ingredients

• 2 cups mixed vegetables (potatoes, carrots, peas, cauliflower, green beans)
• 1 cup plain yogurt (full-fat for creaminess)
• 2 tablespoons korma masala powder
• 2 tablespoons oil or ghee
• 1 medium onion, finely chopped
• 1 teaspoon ginger–garlic paste
• Salt to taste
• Fresh cilantro, for garnish

Method

1. Sauté the Aromatics Heat the oil or ghee in a pan over medium heat. Add the chopped onion and sauté for 5 minutes, until golden and fragrant.
2. Add Ginger–Garlic Paste Stir in ginger–garlic paste and cook for 1 minute until aromatic.
3. Cook the Vegetables Add the mixed vegetables and a pinch of salt. Sauté for 2–3 minutes so they begin to absorb the flavours of the aromatics.
4. Toast the Korma Masala Sprinkle in 2 tablespoons of korma masala powder and toast gently for 2 minutes, stirring constantly. This releases the essential oils and deepens the aroma.
5. Add Yogurt for Creamy Sauce Whisk 1 cup yogurt with ½ cup water to create a smooth mixture. Pour it into the pan, stir to combine, and simmer covered for 10–12 minutes, until the vegetables are tender and the gravy is thick and creamy.
6. Garnish and Serve Finish with fresh cilantro. Serve your vegetarian korma hot with basmati rice, naan, roti, or paratha for a wholesome, aromatic meal.

Pro Tips for Perfect Vegetarian Korma

• For a silkier gravy, blend half the cooked vegetables before adding the yogurt.
• Adjust korma masala quantity for a milder or stronger flavour. 1–1½ teaspoons per cup of vegetables works well.
• For a vegan version, replace yogurt with coconut milk, cashew cream, or almond cream.

Vegan Korma Recipe Using Homemade Korma Masala

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutesEnjoy a creamy, aromatic vegan korma that’s rich in flavour, completely plant-based, and free from dairy. Using homemade korma masala powder, this recipe works beautifully with mixed vegetables, tofu, or chickpeas and pairs perfectly with rice or vegan bread.

Ingredients

• 2 cups mixed vegetables (potatoes, carrots, cauliflower, peas, green beans)
• Optional: tofu cubes or chickpeas for added protein
• 1 cup coconut milk (or cashew cream: blend ½ cup soaked cashews + 1 cup water)
• 2 tablespoons neutral oil (vegetable or sunflower)
• 1 medium onion, finely chopped
• 1 teaspoon ginger–garlic paste
• Salt to taste
• Fresh cilantro for garnish

Method

1. Sauté the Aromatics Heat oil in a pan over medium heat. Add chopped onion and sauté for 5 minutes until golden and fragrant.
2. Add Ginger–Garlic Paste Stir in ginger–garlic paste and cook for 1 minute to release its aroma.
3. Cook the Vegetables and Tofu Add your mixed vegetables (and tofu, if using) and stir-fry for 3 minutes, allowing the ingredients to soak in the flavours of the aromatics.
4. Toast the Korma Masala Sprinkle 2 tablespoons of korma masala powder over the vegetables. Toast for 2 minutes, stirring continuously, to release the essential oils and deepen the aroma.
5. Add the Creamy Liquid Base Pour in 1 cup of coconut milk plus ½ cup water. Stir gently and simmer covered for 10–12 minutes, or until the vegetables are tender and the gravy is thick and creamy.
6. Garnish and Serve Finish with fresh cilantro and serve hot with basmati rice, vegan naan, or flatbread.

Pro Tips for Perfect Vegan Korma

• For a richer, creamier sauce, use cashew cream or blended silken tofu instead of coconut milk.
• Adjust the korma masala quantity for mild or more intense flavours—1–1½ teaspoons per cup of vegetables works well.
• Blend half the cooked vegetables into the gravy for a smooth, restaurant-style texture.

Vegan Cream Alternatives for a Rich, Velvety Korma

If you want a creamy, luxurious korma without using dairy, there are several excellent plant-based options that create smooth, Mughlai-style gravies:

• Cashew Paste: Soak cashews in water and blend into a smooth paste for a rich, nutty creaminess.
• Coconut Cream: Thick and naturally sweet, it adds a silky texture and complements the spices perfectly.
• Blended Silken Tofu: Creates a smooth, protein-rich base while keeping the curry light.
• Almond or Oat Cream: Subtle, neutral flavours that thicken the gravy and hold up well during simmering.

Pro Tip: For an ultra-creamy korma, combine one of these vegan creams with homemade korma masala, and simmer gently to preserve the delicate aroma and natural sweetness of the vegetables or protein.

Pro Tips for Perfect Veg/Vegan Korma

• Toast the spice blend for deeper aroma.
• For a thicker gravy, blend a handful of cooked veggies and stir back in.
• Add yogurt or coconut milk on low heat to prevent splitting.
• Adjust spice: use 1–1.5 tbsp for mild flavour, more for intensity.
• Refrigerate leftovers for up to 3 days; flavours improve overnight.