A luxurious and creamy curry from the royal kitchens of Awadh. Mixed vegetables are gently simmered in a fragrant gravy made from cashews, almonds, yogurt, and aromatic spices. A truly regal vegetarian main course.
Prep25 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
831cal
29gprotein
42gcarbs
Ingredients
500 g Mixed Vegetables (Chopped (carrots, beans, cauliflower, peas))
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
A rich and creamy Mughlai lentil dish made with toor dal, yogurt, and a blend of aromatic spices. Its royal flavor and velvety texture make it a perfect centerpiece for a special meal, paired with naan or rice.
About Awadhi Vegetable Korma, Taftan and Sultani Dal
Aromatic Awadhi Vegetable Korma with fiber-rich Sultani Dal and soft Taftan. Soul-satisfying comfort food!
This awadhi dish is perfect for dinner. With 1543.3500000000001 calories and 51.43g of protein per serving, it's a nutritious choice for your meal plan.
64gfat
Green Cardamom
4 count Cloves
1 inch Cinnamon Stick
1.5 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (For color)
0.5 tsp Garam Masala
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance flavors)
8 count Saffron Strands
2 tbsp Milk (Warm, for soaking saffron)
1 tsp Kewra Water (Screwpine essence)
2 tbsp Fresh Cream
1.5 cup Water
Instructions
1
Prepare Pastes and Vegetables
Soak cashew nuts and blanched almonds in hot water for 20-30 minutes. Drain.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.
In a grinder, combine the soaked nuts, fried onions (birista), and 2-3 tablespoons of water. Grind to a very smooth, thick paste.
If using fresh vegetables, you can optionally blanch them for 2-3 minutes in boiling water and then refresh in cold water. This helps them cook evenly and retain their color.
2
Sauté Aromatics
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
3
Build the Korma Gravy
Add the prepared nut and onion paste to the pan. Sauté on low heat for 5-7 minutes, stirring frequently. The paste will thicken and become very fragrant, and you'll see ghee separating from the sides.
Reduce the heat to the absolute lowest setting. Add the well-whisked curd. Stir vigorously and continuously for 2-3 minutes to prevent it from curdling.
Once the curd is incorporated, add the coriander powder, Kashmiri red chili powder, and salt. Mix well and cook for another 2 minutes until the spices are cooked.
4
Simmer the Korma
Add the mixed vegetables and paneer cubes to the gravy. Gently stir to coat them well.
Pour in 1.5 cups of water and add the optional sugar. Stir to combine.
Bring the gravy to a gentle simmer. Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes, or until the vegetables are tender but still have a slight bite.
5
Finish and Serve
Uncover the pan. Stir in the fresh cream, garam masala, saffron-infused milk, and kewra water.
Gently mix everything and let it simmer on low heat for 2 more minutes. Do not bring it to a rolling boil after adding the cream.
Turn off the heat. Let the korma rest for 5-10 minutes to allow the flavors to meld. Serve hot with naan, sheermal, or jeera rice.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal (15-20 minutes)
Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes.
Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
Allow the pressure to release naturally. Open the cooker and use a whisk or an immersion blender to mash the dal until it's smooth and creamy. Set aside.
2
Prepare the Yogurt Base (3 minutes)
In a medium bowl, add the whisked curd.
Add besan, Kashmiri red chili powder, coriander powder, and garam masala to the curd.
Whisk vigorously until the mixture is completely smooth and free of lumps. This step is crucial to prevent the curd from splitting when cooked.
3
Prepare the Tempering (Tadka) (8-10 minutes)
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
Once the ghee is hot, add the cumin seeds, hing, and dried red chilies. Sauté for 30-40 seconds until the seeds splutter and become aromatic.
Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns a deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Combine and Simmer (8-10 minutes)
Reduce the heat to the lowest setting. Slowly pour the prepared yogurt mixture into the pan, stirring continuously and briskly.
Continue to stir and cook the yogurt masala on low heat for 2-3 minutes until it thickens slightly and you see ghee separating at the edges.
Carefully pour this entire tempering mixture into the pressure cooker with the cooked dal.
Add the remaining 0.5 tsp of salt and the crushed kasuri methi. Stir well to combine.
Bring the dal to a gentle simmer over low heat. Let it cook for 5-7 minutes, allowing the flavors to meld. Do not boil vigorously. Adjust consistency with a little hot water if it's too thick.
5
Finishing Touches (2 minutes)
Turn off the heat. Gently stir in the fresh cream for a final touch of richness and a velvety texture.
Garnish with freshly chopped coriander leaves.
Serve the Sultani Dal hot with naan, roti, or steamed basmati rice.
