A creamy and fragrant South Indian curry made with mixed vegetables and chickpeas simmered in a delicate coconut and cashew gravy. This mildly spiced korma is a comforting main dish that pairs perfectly with appam, parotta, or steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
331cal
11gprotein
41gcarbs
Ingredients
12 pieces raw cashews (Soak in warm water for 15-20 minutes)
0.75 cup fresh grated coconut
1 tsp fennel seeds
1 tsp white poppy seeds (Optional, for extra thickness and flavor)
2 pieces green chili (Adjust to your spice preference)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Creamy, aromatic Coconut Vegetable Korma with soft parathas – a soul-satisfying, perfectly spiced comfort meal!
This indian dish is perfect for dinner. With 661.2 calories and 18.9g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
4 pieces cloves
3 pieces green cardamom pods (Slightly crushed)
1 piece bay leaf
1 large onion (Thinly sliced)
2.5 cup mixed vegetables (Chopped carrots, green beans, peas, and potato)
1.5 cup canned chickpeas (Rinsed and drained)
0.25 tsp turmeric powder
1.25 tsp salt (Adjust to taste)
2 cup water (Divided for grinding paste and for the gravy)
1 tbsp lemon juice (Freshly squeezed)
2 tbsp coriander leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Korma Paste
Soak the raw cashews in 1/4 cup of warm water for at least 15 minutes to soften them.
In a high-speed blender, combine the soaked cashews (along with their soaking water), fresh grated coconut, fennel seeds, white poppy seeds, green chilies, ginger, and garlic.
Add about 1/4 to 1/2 cup of fresh water and blend until you have a completely smooth, creamy paste. Set aside.
2
Temper Spices and Sauté Aromatics
Heat coconut oil in a heavy-bottomed pot or kadai over medium heat.
Once the oil is hot, add the cinnamon stick, cloves, crushed green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
Add the thinly sliced onions and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onions are soft, translucent, and lightly golden at the edges.
3
Cook the Vegetables
Add the chopped mixed vegetables (carrots, beans, potato) and turmeric powder to the pot. Sauté for 3-4 minutes.
Pour in 1.5 cups of water and the remaining salt. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and let the vegetables cook for 8-10 minutes until they are tender but not mushy.
Add the green peas (if using fresh or frozen) and the drained chickpeas. Cook for another 2 minutes.
4
Simmer the Korma
Pour the prepared coconut-cashew paste into the pot with the cooked vegetables. Stir gently to combine everything well.
Rinse the blender with a little warm water (about 1/4 cup) and add it to the pot to not waste any paste.
Bring the korma to a gentle simmer over low heat. Do not let it come to a rolling boil, as this can cause the coconut gravy to split.
Let it simmer for 5-7 minutes, stirring occasionally, until the raw taste of the paste is gone and the gravy has thickened to your desired consistency.
5
Finish and Serve
Turn off the heat. Stir in the fresh lemon juice for a hint of brightness.
Garnish generously with freshly chopped coriander leaves.
Serve the Coconut Vegetable Korma hot with appam, idiyappam, parotta, or steamed basmati rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
