Creamy Vegetable Korma – Easy Comfort Food Dinner

This creamy white vegetable korma is a comforting and flavorful vegetarian dinner that's surprisingly easy to make at home. With its rich texture and mild spices, it makes a perfect weeknight curry to serve with parotta, chapati, or steamed rice. If you enjoy restaurant-style comfort food, this easy korma recipe is a must try.

Hotel Saravana Bhavan is famous for its Vellai Kurma, many simply get the gravy just for the way it tastes and recreating it at home is a huge challenge. My kids, who normally never like vegetable gravies, love this kurma and though I have already made one version of hotel style vegetable kurma.  wanted to try yet another version.

This version is also almost similar with few ingredients different and that surely makes all the difference. I had made this a while ago along with Veechu Parotta, when I was making the AtoZ Indian Flatbread. I completely forgot that I had already made Veechu Parotta before. Anyway, since I had made this recipe from spicychilly, I have ever since been trying to share it but time was never one my side!

This Vellai Kurma is the third day dish for Dish for each Meal, for the BM#98 Week 1. I enjoyed planning what all I could make for each meal.

Ingredients you will need!

For the Gravy:
Mixed Vegetables - I have used a mix of Potatoes, Carrots, Peas, Cauliflower to make this korma

Onion - I mostly use the regular white onions that is not very pungent.
Spices - I have used regular spices like Cloves, Cardamom, Cinnamon, Bay leaves

For thickening and taste - Coconut Milk thick

To grind together

I have used spices like Fennel Seeds, Poppy Seeds along with Coconut, ginger, garlic green chilies.
We again add Fried Bengal Gram or Pottukkadalai for the base gravy

Since this is a white kurma we only use green chilies along with coriander powder.

Step By Step Pictures of making White Vegetable Kurma

Instructions with Step by Step Pictures

To Grind

Take all the ingredients listed under masala and grind to a smooth paste. Keep it aside.

For the Gravy

Wash and chop the vegetables into 1 inch pieces. I mostly parboil the cauliflower separately before adding
Microwave the chopped vegetables for 10 mins.
Heat a nonstick pan with oil, add all the whole spices, saute for few seconds.
Then add the onion julienne, saute well for few minutes.

Add the ground masala along with 2 cups water, bring to a boil.
Now add the drained cauliflower and the cooked vegetables, salt and simmer till the gravy turns thick.

Finally, add the thick coconut milk and simmer for 5 mins. Add chopped coriander leaves.
Serve hot with Parotta.

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Vellai Kurma | Restaurant Style White Vegetable Korma

Vellai Kurma or Restaurant Style White Vegetable Kumar is one of the most popular side dishes served in hotels. The gravy is a creamy white base with mixed vegetable in it.

Course Dinner

Cuisine Tamil Nadu

Keyword Restaurant Style dishes

By Cook Method Stovetop

Occasion Weekend Special

By Diet Vegetarian

Dish Type Gravy Side Dishes

Author Srivalli

Ingredients

For the Gravy

• 2 cups Mixed Vegetables (Potatoes, Carrots, Peas, Cauliflower)
• 1 cup Onion
• 2 no Cloves
• 2 no Cardamom
• 1 inch Cinnamon
• 1 tbsp Cooking Oil
• 3/4 cup Coconut Milk thick
• 2 to 3 nos Bay Leaves
• Handful Coriander Leaves
• Salt to taste

To Grind:

• 1/2 cup Coconut chopped
• 2 inch Ginger
• 3 cloves Garlic
• 3 to 4 nos Green Chillies
• 3 tsp Fried Gram / Pottukkadalai
• 1 tsp Fennel Seeds /Saunf
• 1 tsp Poppy Seeds / Khus khus
• 1 tsp Coriander Powder

Instructions

To Grind

• Take all the ingredients listed under masala and grind to a smooth paste. Keep it aside.

For the Gravy

• Wash and chop the vegetables into 1 inch pieces. I mostly parboil the cauliflower separately before adding
• Microwave the chopped vegetables for 10 mins.
• Heat a nonstick pan with oil, add all the whole spices, saute for few seconds.
• Then add the onion julienne, saute well for few minutes.
• Add the ground masala along with 2 cups water, bring to a boil.
• Now add the drained cauliflower and the cooked vegetables, salt and simmer till the gravy turns thick.
• Finally, add the thick coconut milk and simmer for 5 mins. Add chopped coriander leaves.
• Serve hot with Parotta.

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