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This delectable and Easy Vegetable Korma without onion and garlic is made with a mix of vegetables like potato, carrot, green beans, peas and cauliflower. It is rich and creamy without the addition of any cream or cashew paste. With a spicy tomato yoghurt curry base, this No Onion No Garlic Vegetable Korma is a must for parties and goes well with Naan, Warqi Paratha or Simple Jeera Rice
I have been making this curry for a few years now, but every time I forget to take pics :-). One time I just did the process shots and forgot to capture the final dish. So next time I finally did this. The reason, as generally, I make this for parties or where when friends come over. So in a hurry and all that work the pics are forgotten.
Yes, I serve this no onion no garlic recipe at parties too and people are dumbstruck when they come to know this is made without onion and garlic. Food without onion and garlic is tasty too. Check this No Onion No Garlic Pav Bhaji or this Matar Paneer(Without Onion and Garlic) which are made without onion and garlic.
I even make Veg Manchurian without onion and garlic for my parents and they love it. Yes, the taste of any Chinese dish without onion and garlic would be different, but for those who cannot consume onion and garlic, it is a treat to taste these dishes without them.
I believe by now, I have a collection of more than 100 recipes on my blog, which is without onion and garlic. If you want to check the collection of No Onion No Garlic Recipes click here.
Recipe process of Easy Vegetable Korma
So coming to today’s recipe of Easy Vegetable Korma, the recipe is quite simple. There are 3 main steps involved in the recipe. At first, you might feel it is a long process, but once you understand the recipe or get used to it, it is easy.
Preparing Tomato Sauce/Gravy
I first cook the tomatoes in a separate pan. Remove the skin and make a sauce along with yogurt and tomato ketchup. A little ketchup is added as it adds taste to the dish. Yogurt makes the dish creamy. Use thick and whole milk yogurt as we are not adding any cream here. The dish needs to have a creamy texture.
Vegetables Used in Easy Vegetable Korma
Next prepare the vegetables. The vegetables are cooked in a bit of oil and salt in a wide pot or in a microwave. Any combination of vegetables can be used here, but my preference is potato, carrot, peas, green beans and cauliflower. I have even replaced potato with Turnip during winters. One can add mushrooms, corn etc to the curry too. Just keep in mind that if the veggies cook fast, they need to be added later, eg. Mushroom.
Variations to Easy Vegetable Korma
For Parties, I like to add Paneer too. As the dish becomes richer and shahi as you call in Hindi. One can however skip it. Check out the detailed recipe here with step by step instructions on how to make paneer at home. Fried pieces of cashew can be added too and one can even add cream if required.
Assembling the Curry
Lastly the tadka along with the masala and mixing everything, i.e. the sauce and the vegetables. The masala’s need to be kept ready beforehand as we are adding the masala in hot oil and one needs to be careful that it does not gets burned. The tomato yogurt sauce is then cooked with constant stirring. Once boiled veggies are added, along with some water.
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Easy Vegetable Korma (No Onion No Garlic)
- 2 Cups of Mixed Vegetables cut into cubes potato, carrot, peas, green beans and cauliflower
- 2 Medium Tomatoes Makes around 1/2 Cup of Tomato puree
- 1 tablespoon Tomato Ketchup
- 1 tablespoon Thick Yogurt
- ¼ teaspoon Asafoetida Hing
- 2 tablespoon Coriander Powder
- 1 tablespoon Garam Masala
- ½ teaspoon Turmeric Powder
- 1 tablespoon Red chilly powder As per taste
- 1 teaspoon Cumin Seeds Jeera
- 4 tablespoon Oil
- ½ Cup Cubed Paneer Optional
- ½ teaspoon Dry Fenugreek leaves
- Water as required
- Coriander for Garnish
- Salt to taste
Preparing Tomato Sauce/Gravy
- Clean and rinse the tomatoes.
- Either make a cross cut on the top of the tomatoes, or cut into 4-8 pieces.
- In a small pot add ¼ cup of water and the tomatoes.
- Let this simmer on slow until the tomatoes are done.
- The skin of the tomatoes will start coming off.
- Let this cool a bit.
- Remove the skin and strain the tomato in a seive to get the pulp from it.
- To this add the tomato ketchup, yogurt and 1 cup water and mix.
Preparing the Vegetables
- Clean and Rinse the vegetables.
- Cut into bite size pieces or as required.
- In heavy bottom pot add 2 tablespoon oil.
- Once hot, add salt.
- Once hot add the vegetables.
- Cook the vegetables on medium until done. Keept it aside.
- The vegetables can be cooked in microwave too, In that case just add ½ cup of water in a bowl along with the veggies and cook for 6-8 minutes until done.
- Once done remove the veggies and keep it aside.
- In the same heavy bottom pan or another add the remaining 2 tablespoon of oil.
- Now add cumin seeds.
- Once the seeds crackle add the masala one by one and keep on stirring.
- Careful not to burn the masala.
- Add the tomato yogurt mixture and cook on slow stirring frequently until you get a boil.
- Once a boil comes, add the veggies.
- Add water if required and let it simmer for 10 minutes. Do not add too much water or else it becomes too watery.
- If adding paneer, one can add it in the last 5 minutes.
- During last 1 minutes, slightly crush the fenugreek leaves between your palms and add it to the mixture.
- Garnish with coriander and serve it with Naan, Warqi Paratha or Jeera Rice
- Standard US Size Cups used
- As the curry uses yogurt and tomato ketchup it is best to consume within 1-2 days.
- Keep refrigerated if extra
- Any combination of veggies can be used, preference would be veggies with do not leave too much water.
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