Vegetable Korma with Potatoes, Pumpkin and Eggs

vegetable korma


  • Potatoes
  • Pumpkin
  • Eggs
  • Tomato paste
  • Tomatoes
  • Spring onions
  • Carrots
  • Garlic
  • Ginger
  • Yoghurt
  • Green peas
  • Lemon grass
  • Coriander (dhania)
  • Salt


  • Fry the onions in a pan of oil, and add the garlic and ginger. Once fragrant, add the tomatoes. Stir for a few minutes.
  • Chop the potatoes and pumpkin into cubes and add them to the pan.
  • In a separate pan, boil the garden peas. Once boiled add them to the potatoes and pumpkin stew.
  • Add tomato paste and some water. Boil for 10 minutes.
  • Add a bit of lemon grass and a cup of yogurt. Simmer for 2-3 minutes.
  • Boil the eggs and slice them into quarters. Add them to the stew and sprinkle some chopped coriander on top.
  • Season with some salt.