A rich and aromatic mixed vegetable curry from Hyderabad. This korma features a creamy, nutty gravy made from fried onions, yogurt, and a blend of fragrant spices, creating a truly royal dish perfect for special meals.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Hyderabadi Veg Korma, Phulka and Kachumber Salad
Creamy, aromatic Hyderabadi Veg Korma with soft Phulkas. A perfectly spiced, gut-friendly homestyle meal!
This hyderabadi dish is perfect for lunch. With 938.5799999999999 calories and 27.2g of protein per serving, it's a nutritious choice for your meal plan.
46gfat
6 pcs Almonds (Blanched and peeled)
1 tbsp Poppy Seeds (Also known as Khus Khus)
2 tbsp Desiccated Coconut
1 tbsp Ginger Garlic Paste
3 pcs Green Chilies (Slit, adjust to taste)
3 tbsp Ghee
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1.5 cup Warm Water (Adjust for desired consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
0.5 tsp Kewra Water (Optional, for fragrance)
Instructions
1
Prepare Birista and Korma Paste
Heat 1/2 cup of oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp. Do not burn them. Drain on a paper towel and let them cool completely. This is your birista.
While the onions are frying, soak the cashews, almonds, and poppy seeds in 1/4 cup of warm water for 15 minutes.
In a blender, combine the cooled fried onions (birista), the soaked nuts and seeds (with their water), desiccated coconut, green chilies, and whisked curd. Blend to a very smooth, fine paste. Add a splash of water if needed to help it blend.
2
Sauté the Vegetables
In a large pot or kadai, heat 1 tbsp of the ghee. Add the potatoes and carrots and sauté for 4-5 minutes until they have light golden spots.
Add the cauliflower and green beans and sauté for another 2-3 minutes. Remove all the vegetables from the pot and set them aside.
3
Cook the Gravy Base
In the same pot, add the remaining 2 tbsp of ghee. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
Lower the heat and add the ground korma paste. Cook this paste on low heat for 8-10 minutes, stirring frequently. The paste will thicken, darken slightly, and you'll see oil separating from the sides. This step is crucial for the flavor.
Add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Mix well and cook for another minute until fragrant.
4
Simmer the Korma
Gradually pour in 1.5 cups of warm water while whisking continuously to create a smooth, lump-free gravy. Add the salt and bring the mixture to a gentle simmer.
Add the sautéed vegetables and the green peas to the gravy. Stir gently to combine.
Cover the pot and let the korma simmer on low heat for 10-15 minutes, or until the vegetables are tender and cooked through. Stir once or twice in between to prevent sticking.
5
Garnish and Serve
Once the vegetables are cooked, turn off the heat. Stir in the garam masala and the optional kewra water.
Let the korma rest for 5 minutes for the flavors to meld.
Garnish with freshly chopped coriander and mint leaves.
Serve hot with naan, sheermal, roti, or basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.