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)
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.
Creamy, aromatic Vegan Korma with soft Phulka. A soul-satisfying and gut-friendly meal, just for you!
This hyderabadi dish is perfect for lunch. With 504.28 calories and 14.1g of protein per serving, it's a high-fiber option 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.
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.
