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Ayurveda Veggie Korma Recipe (Tomato-Free Creamy Version)

nutrition recipes Jan 21, 2022
Ayurveda Tomato-free Vegetable Korma Recipe (Ayurveda Navratna Korma Recipe)


Ayurveda Vegetable Korma Recipe

(Tomato Free Creamy Version) 

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Veggie korma can be served with any Indian bread or rice.  Veggie korma is also known as navratan korma-named for the "nine jewels" of veggies and nuts it contains. It is a creamy veggie curry dish perfect over rice or your favorite seasonal grain or naan. I was recently requested to share this more ayurveda veggie korma recipe version it in the winter, but as we are transitioning to kapha/spring season, please go sparingly with this in spring as it uses milk or heavy cream. This is a sweeter, heavier recipe of veggie korma for a treat. 


Serves 4.


  • 2.5 cups chopped vegetables (cauliflower, green peas, carrots, green beans, yams, spinach)

  • 1/2 cup chopped fried paneer, meat of choice, or tofu

  • 3 tablespoons ghee/oil of choice

  • Pinch of asafetida (hing)

  • 1 teaspoon cumin seeds

  • 1 seeded finely chopped green thai chili (or extra chopped ginger)

  • ½ stick cinnamon

  • ¼ tsp cardamom powder

  • 2 tablespoon shredded ginger

  • 1 tablespoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 2 bay leaves

  • 1/2 teaspoon garam masala

  • 1 tsp sugar

  • 1/2 teaspoon tamarind paste (or more to taste - it's not exactly the best combo with milk, but we gotta live a little ladies, and it sure beats that local restaurant's version that puts you to sleep for hours. lol =)

  • 1.5 cups milk (or 1 cup cream and 1/2 cup milk for thicker creamier experience)

  • 1 tablespoon cornstarch (make sure it's organic non-GMO)

  • Handful raisins

  • Handful cashews (1/4 cup)

  • Salt to taste


  • Mix the shredded ginger, green chili, coriander powder, turmeric, and mix with 2 tablespoons of water and set aside.

  • mix milk with cornstarch and dissolve cornstarch in milk to make a slurry and set aside

  • Heat the oil in a saucepan and add spices (hing to sugar, no tamarind paste) in order listed above until oil starts separating out

  • Add the veges. Mix well, add 1/2 cup water and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.

  • Add pre-fried paneer, cashews, salt, and raisins. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.

  • Turn off the heat. Mix in the garam masala & tamarind paste to taste

  • Adjust sugar salt as needed as well

  • Garnish with few handfuls cilantro

Written by: Traci Webb director of the Ayurvedic Living School in Northern California.


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