Method

Step 1: Cook the Vegetables
In a pot, add your choice of chopped vegetables along with 2 cups water. Cover and cook for 7–8 minutes or until vegetables are just tender.

Step 2: Prepare the Masala Paste
In a pan, dry roast coriander seeds, fennel seeds, and cumin seeds on medium heat for 2–3 minutes.
Transfer to a grinder jar. Add cardamom seeds, grated coconut, garlic, ginger, tomato, soaked poppy seeds, and cilantro. Blend into a smooth paste using a splash of water if needed.

Step 3: Cook the Korma
Heat 1 TBSP oil in a pot. Add bay leaves and hing powder. Then add chopped onions and sauté until translucent.
Add the prepared masala paste and cook for 2–3 minutes. Add turmeric, red chili powder, and salt. Cook for another 2–3 minutes.

Step 4: Combine
Add the cooked vegetables to the pot. Mix everything together, cover, and simmer for 4–5 minutes to let the flavors meld.

Serve hot with gluten-free roti, steamed rice, or millet flatbread.

Recipe Notes:

• Use vegetables like carrots, beans, cauliflower, and peas for a classic mix.

• Coconut adds creaminess without using dairy — great for those with casein allergies.

• You can skip hing if you're avoiding gluten traces.

• To make it spicier, add a green chili to the masala paste

• Prepare the masala base ahead of time and store in the fridge for 2–3 days.