A rich and creamy North Indian curry featuring tender cashews simmered in a luxurious white gravy. This restaurant-style dish gets its decadent texture from a blend of cashew paste, yogurt, and aromatic spices, perfect for special occasions.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Creamy, melt-in-mouth Kaju Korma with soft Rumali Roti – pure comfort food!
This awadhi dish is perfect for lunch. With 552.24 calories and 11.94g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
1.5 tsp Coriander Powder
0.5 tsp White Pepper Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
2 tbsp Fresh Cream (optional, for extra richness)
0.5 tsp Sugar
1 tsp Salt (or to taste)
1 cup Water (for gravy, adjust as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Pastes
Soak 1/4 cup of cashews in 1/2 cup of hot water for at least 30 minutes. This will help in making a smooth paste.
In a separate pot, add the chopped onions and 1.5 cups of water. Boil for 8-10 minutes until the onions are soft and translucent. Drain completely and let them cool down.
Blend the boiled onions into a very smooth paste without adding any water. Set aside.
Drain the soaked cashews and blend them with 2-3 tablespoons of fresh water to a very fine, silky-smooth paste. Set aside.
2
Sauté Aromatics and Pastes
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the prepared onion paste. Cook for 5-7 minutes, stirring frequently, until the raw smell is gone and the paste starts to leave the sides of the pan. Do not let it brown.
Add the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
3
Build the Korma Gravy
Reduce the heat to low. Add the cashew paste and cook for 3-4 minutes, stirring continuously to prevent it from sticking to the bottom and burning.
Turn the heat to the absolute lowest setting. Add the whisked curd (yogurt) and mix vigorously and continuously for 2 minutes to prevent it from curdling. The mixture should become smooth.
Add the coriander powder, white pepper powder, salt, and sugar. Mix well and cook for 1 minute until the spices are fragrant.
Slowly pour in 1 cup of water while stirring to combine everything into a lump-free, smooth gravy. Bring the gravy to a gentle simmer.
4
Finish and Serve
Add the 3/4 cup of whole cashews to the simmering gravy. Cover the pan and let it cook on low heat for 5-7 minutes. This allows the cashews to soften slightly and absorb the flavors of the korma.
Stir in the fresh cream (if using), garam masala, and crushed kasuri methi.
Mix gently and cook for one final minute. Avoid boiling the gravy after adding the cream.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
