Vegetable Nilgiri Korma Recipe

Vegetable Nilgiri Korma Recipe
Cooking Time :30-45 mins
Servings :3-4
Level :Medium
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  • 10-12 curry leaves
  • 1/4 cup coriander (dhania) leaves chopped
  • 1 tablespoon garam masala powder
  • 1 potato (aloo)
  • 1/2 cup green peas (matar) shelled
  • 1/4 cauliflower(gobhi)
  • 10 French beans
  • 12 tablespoon groundnut (moong fali) oil
  • 2 medium onions
  • 1 capsicum (shimla  mirch)
  • salt (namak) to taste
  • 1 carrots (gajjar)
  • 2 tomatoes (Tamatar)

For masala paste 

  • 1" ginger (adrak)
  • 1 teaspoon cumin (jeera) seed  
  • 2 tablespoon poppy seeds (khuskhus)
  • 12 cloves (lavang) garlic (lasoon)
  • 6 red chilies whole
  • 1/2 cup coconut (narial) scraped
  • 2 tablespoon coriander (dhania) seed
  • 2 tablespoon fennel (saunf) seed


  • Cut the onion. Wash and puree the tomatoes.
  • Wash and cut all the vegetables into equal size pieces.
  • 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 (dhania) 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 (kadi patta)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.
  • Sprinkle the garam masala, stir well.
  • Serve nilgiri kurma hot.

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Exchange recipes from mothers
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