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Easy Vegetable Korma served in a big bowl

Easy Vegetable Korma (No Onion No Garlic)

Easy Vegetable Korma without onion and garlic is a rich and creamy curry, made with a mix of vegetables and goes well with flatbreads or rice.
5 from 3 votes
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Course: Main Course
Cuisine: Indian
Keyword: Freezer Friendly Recipes, Mixed Vegetables, No Onion No Garlic, PartyFood
Prep Time: 10 minutes
Cook Time: 30 minutes
Author: Renu Agrawal-Dongre


  • 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 - I am using a no onion no garlic version
  • 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.
    Raw 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.
    Salt added in pot
  • 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.
    Tomato puree added in veggies
  • Once a boil comes, add the veggies.
    Easy Veg Korma
  • Add water if required and let it simmer for 10 minutes. Do not add too much water or else it becomes too watery.
    Curry being cooked
  • If adding paneer, one can add it in the last 5 minutes.
    Paneer Added
  • During last 1 minutes, slightly crush the fenugreek leaves between your palms and add it to the mixture.
    Adding of Fenugreek
  • Garnish with coriander and serve it with Naan, Warqi Paratha or Jeera Rice
    Cooked Easy Veg Korma


  • Standard US Size Cups used
  • As the curry uses yoghurt and tomato ketchup it is best to consume within 1-2 days.
  • Keep refrigerated if extra. For storing in Freezer read the instructions above.
  • Any combination of veggies can be used, preference would be veggies with do not leave too much water.
  • As this is a no onion no garlic recipe, I am using a no onion no garlic tomato ketchup, homemade. Be sure to check the ingredients if you are looking for a completely free onion and garlic meal.
  • Vegans can use Vegan yoghurt.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu