Cozy Veggie Korma Recipe – Pinch of Yum

Let the record show: if I could eat this creamy, cozy, veggie korma for every cold-weather meal, I’d be a very happy person.

(Which, honestly, is kind of what I’ve been doing lately. A little here for lunch, a little there for dinner, a little the next day with some added paneer because I love myself…)

It’s important to know that this recipe has so much flavor, but it’s also not LOUD flavor. It’s like rich, cozy, mellow, could-keep-eating-forever flavor.

The base of this veggie korma is a boatload of comforting vegetables like fork-tender potatoes, bell peppers, and green beans, but the thing that makes it feel like a hug is that creamy golden sauce. We’re giving a gentle sauté to a careful amount of aromatic onion, garlic, ginger, cardamom, coriander, and other spices, and then adding a bit of cream and yogurt to make this the kind of recipe that lands in the perfect exciting-but-gentle flavor zone.

Scooped up hot over a pile of steamy basmati rice… oof. Game over. We can survive winter with this.

It’s the kind of big-flavor-cozy recipe where you can practically finish the entire pan in one sitting.

Direct quote from a family member on his second? third? plate piled high with veggie korma: “I feel like I could just keep eating and eating and eating this.”

Yes, me too, amen.

Watch How to Make This Recipe

Cozy Veggie Korma

  • Author: Lindsay


Cozy Veggie Korma! A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting!


  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
    • 4 tablespoons butter

    The Veggies:

    The Sauce:




    Spice Substitutions: The cookbook I studied up on recommended using whole spices when possible – for example, cinnamon sticks and dried red chile peppers, as this is the traditional way to build the flavor base in a lot of Indian cooking. I often don’t have cinnamon sticks or whole dried red chile peppers on hand, so I’m just sharing what I use instead which is ground cinnamon and red pepper flakes. But if you have the whole spices, go ahead and use them!

  • 1 small onion, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • one 1-inch piece ginger, thinly sliced
  • 6 cardamom pods
  • 1 tablespoon ground coriander
  • 1 teaspoon each turmeric and cumin
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon ground cinnamon
  • 2 gold potatoes, peeled and cubed (about 3 cups)
  • 1 cup water
  • 2 cups green beans, cut into 1-inch pieces
  • 1–2 red bell pepper, cut into 1-inch pieces
  • 2 cups cubed paneer (optional)
  • 1/2 cup heavy cream
  • 1/2 cup plain full-fat yogurt
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garam masala
  • 1/2 cup of water (if needed)
  • cilantro to garnish
  • rice for serving
  • Cook aromatics: Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.
  • Add spices: Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.
  • Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.
  • Prepare to feast: Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Indian

    Keywords: veggie korma, korma recipe, paneer recipe, vegetable korma

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