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)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Creamy, aromatic Vegetable Korma with flaky parottas - pure melt-in-mouth comfort food!
This south_indian dish is perfect for dinner. With 1083.59 calories and 15.76g 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.
Servings
4
Serving size: 2 pieces
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
