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.
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 Hyderabadi Veg Korma with warm parathas – a soul-satisfying, aromatic comfort food.
This hyderabadi dish is perfect for lunch. With 958.5 calories and 25.43g 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.
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.
