A creamy and aromatic curry loaded with mixed vegetables, simmered in a rich sauce made from cashews, coconut, and yogurt. This restaurant-style dish is mildly spiced and pairs perfectly with naan or rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
242cal
6gprotein
20gcarbs
Ingredients
0.5 cup Carrot (diced into 1/2-inch cubes)
0.5 cup Green Beans (cut into 1-inch pieces)
0.5 cup Green Peas (fresh or frozen)
0.5 cup Potato (peeled and diced into 1/2-inch cubes)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
A royally fluffy and light omelette from the kitchens of Awadh. Made with vigorously whisked eggs, milk, and fragrant spices, it has a delicate, melt-in-your-mouth texture unlike any other.
About Vegetable Korma, Ulte Tawa Paratha and Awadhi Omelette
Creamy Veg Korma, fluffy Paratha & a protein-packed Awadhi Omelette – a perfectly spiced, indulgent treat!
This awadhi dish is perfect for lunch. With 860.26 calories and 28.25g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pods Green Cardamom (lightly crushed)
2 pcs Cloves
1 medium Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
1 pc Green Chili (slit lengthwise)
0.25 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 cup Curd (plain, full-fat, whisked until smooth)
1.5 cup Water (plus more for grinding paste)
1 tsp Salt (or to taste)
0.5 tsp Sugar (to balance flavors)
0.5 tsp Garam Masala
1 tbsp Fresh Cream (optional, for extra richness)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Korma Paste
In a small bowl, soak the cashew nuts and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This will soften them for grinding.
Transfer the soaked cashews, poppy seeds, and desiccated coconut to a blender.
Add 2-3 tablespoons of water and grind to a very smooth, fine paste. Set aside.
2
Cook the Vegetables
In a pot of boiling water, add the diced potatoes and carrots. Cook for 4-5 minutes.
Add the cauliflower florets and green beans. Cook for another 3-4 minutes.
Finally, add the green peas and cook for 1 minute. The vegetables should be about 80% cooked and still have a slight crunch.
Drain the vegetables and set them aside.
3
Sauté Aromatics and Build the Base
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Do not let it brown.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw smell disappears.
4
Create the Creamy Gravy
Reduce the heat to low. Add the turmeric powder, coriander powder, and Kashmiri red chili powder. Stir for 30 seconds.
Add the well-whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from splitting.
Once the curd is incorporated, add the prepared cashew-coconut paste. Cook, stirring frequently, for 4-5 minutes until the paste thickens and you see ghee separating from the sides.
5
Simmer and Finish the Korma
Gradually pour in 1.5 cups of water, stirring constantly to avoid lumps. Add salt and sugar, and mix well.
Bring the gravy to a gentle simmer over medium heat.
Add the cooked vegetables to the gravy. Mix gently to coat them well.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the vegetables to absorb the flavors.
Stir in the garam masala and optional fresh cream. Cook for one more minute, then turn off the heat.
Garnish with freshly chopped coriander leaves and serve hot.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
4 count Large Eggs (Use fresh, room temperature eggs for best results)
2 tbsp Ghee (Adds authentic flavor, can be substituted with unsalted butter)
1 small Yellow Onion (Finely chopped)
1 count Green Chili (Finely chopped, deseed for less heat)
0.5 tsp Ginger Paste
3 tbsp Full-Fat Milk (Can be substituted with heavy cream for extra richness)
5 strands Saffron (Soaked in 1 tbsp warm milk)
0.25 tsp Green Cardamom Powder (Freshly ground is best)
0.125 tsp Turmeric Powder (Just a pinch for color)
0.5 tsp Salt (Adjust to taste)
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Egg Mixture
In a large mixing bowl, crack the 4 eggs. Add the full-fat milk, salt, black pepper, turmeric powder, and green cardamom powder.
Using a wire whisk or an electric hand mixer, beat the mixture vigorously for 3-4 minutes. The goal is to incorporate as much air as possible until the mixture is pale, frothy, and has doubled in volume.
Gently stir in the saffron-infused milk. Set aside.
2
Sauté Aromatics
Heat ghee in an 8-inch non-stick skillet or pan over medium-low heat.
Once the ghee is warm, add the finely chopped onion, green chili, and ginger paste.
Sauté for 2-3 minutes until the onions become soft and translucent. Do not let them brown.
3
Cook the Omelette
Give the egg mixture one final quick whisk and pour it evenly over the sautéed aromatics in the pan.
Immediately reduce the heat to the lowest possible setting. This is crucial for a gentle cook.
Cover the pan with a tight-fitting lid and let it cook undisturbed for 6-8 minutes. The steam trapped inside will cook the top of the omelette, creating a soufflé-like texture. Avoid lifting the lid.
