Home | All About Indian Food & Culture | Recipes By Ingredients | Cooking Tips | Weight Equivalents | Party Planner | Contact Me


Vegetable Korma with Beancurd

A rich, yoghurt enhanced curry dish in which bean curd is used in replacement of meat.


Serves (4 to 5)


As necessary


Ingredients (A)

2 pieces

3 pieces

5 grams

50 grams

2 sprigs

2 sprigs


Ingredients (B)

6 pieces

4 pieces


Ingredients (C)

100 grams    

60 grams

40 grams      



Ingredients (D)

2 tablespoons


Ingredients (E)

2 pieces

1 piece           

3 pieces

1 piece           


Ingredients (F)

5 tablespoons


As necessary

1 cup


Ingredients (G)

1 teaspoon

2 tablespoons

100 ml

As necessary


Ingredients (H)

2 pieces (2 by 2 inches)

If necessary




Cooking Oil



Green Chilli



Grated Coconut

Mints Leaves

Coriander Leaves



Cashew nuts

Almond (soak in water and peeled)




French Beans








Curry Leaves



Star Anis



Korma Powder

Curry Powder


Water (mix with the powders above)




Plain Yoghurt

Thick Coconut Milk

Water (add according to preferred thickness)



Tofu/Bean curd (cut into squares)




1. Heat 2 tablespoons cooking oil in a cooking wok and add in the Ingredients (A), fry it till cooked and leave it aside to cool.

2. Then add Ingredients (A & B) into a blender, add in a little water, and blend it into a smooth paste.

3. Wash and cut the Ingredients (C), into cubes and leave it aside.

4. Heat the cooking oil in a wok, and fry the Ingredients (H) until light golden brown, then strain it and leave it aside.

5. Heat the Ingredient (D), in a cooking pot and add in the Ingredients (E) and fry it for few seconds.

6. Then immediately add in Ingredients (F) and then reduce the flame and add in water if its necessary and fry it till fragrant and oily.

7. Once the masala is done.

8. Add in the blended paste of Ingredients (A & B), and simmer it well. Add in water if its necessary.

9. Increase the flame if necessary, and then add in the Ingredients (C) and cook the vegetables till 80 % cooked.

10. Then add in the Ingredients (G & H), water, and salt and simmer it till the vegetables are cooked.


* If preferred, you can add in more and other vegetables.

* Korma powder can be found in local Indian provision shops.

* Sprig: A small shoot or twig of a plant, simply, a branch of leaves of a plant.



Please Click Here And Refer To Tip A For This Particular Dish.


Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Vegetable Korma with Beancurd.