Awadhi Vegetable Korma
A luxurious and creamy curry from the royal kitchens of Awadh. Mixed vegetables are gently simmered in a fragrant gravy made from cashews, almonds, yogurt, and aromatic spices. A truly regal vegetarian main course.
For 4 servings
Prepare Pastes and Vegetables
- Soak cashew nuts and blanched almonds in hot water for 20-30 minutes. Drain.
- In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.
- In a grinder, combine the soaked nuts, fried onions (birista), and 2-3 tablespoons of water. Grind to a very smooth, thick paste.
- If using fresh vegetables, you can optionally blanch them for 2-3 minutes in boiling water and then refresh in cold water. This helps them cook evenly and retain their color.
Sauté Aromatics
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
- Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
Build the Korma Gravy
- Add the prepared nut and onion paste to the pan. Sauté on low heat for 5-7 minutes, stirring frequently. The paste will thicken and become very fragrant, and you'll see ghee separating from the sides.
- Reduce the heat to the absolute lowest setting. Add the well-whisked curd. Stir vigorously and continuously for 2-3 minutes to prevent it from curdling.
- Once the curd is incorporated, add the coriander powder, Kashmiri red chili powder, and salt. Mix well and cook for another 2 minutes until the spices are cooked.
Simmer the Korma
- Add the mixed vegetables and paneer cubes to the gravy. Gently stir to coat them well.
- Pour in 1.5 cups of water and add the optional sugar. Stir to combine.
- Bring the gravy to a gentle simmer. Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes, or until the vegetables are tender but still have a slight bite.
Finish and Serve
- Uncover the pan. Stir in the fresh cream, garam masala, saffron-infused milk, and kewra water.
- Gently mix everything and let it simmer on low heat for 2 more minutes. Do not bring it to a rolling boil after adding the cream.
- Turn off the heat. Let the korma rest for 5-10 minutes to allow the flavors to meld. Serve hot with naan, sheermal, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use full-fat curd and whisk it thoroughly before adding.
- 2Always add the curd on the lowest possible heat while stirring continuously to prevent the gravy from splitting.
- 3Cooking the nut and onion paste properly on low heat is the key to developing the authentic, rich flavor of the korma.
- 4Don't overcook the vegetables; they should be tender-crisp, not mushy.
- 5Kewra water is potent. Add it at the very end to preserve its delicate floral aroma.
- 6For an even richer korma, you can use milk instead of water to adjust the gravy's consistency.
- 7The korma will thicken as it cools. Adjust with a splash of warm water or milk when reheating.
Adapt it for your goals.
Vegan Korma
Replace ghee with a neutral oil, paneer with firm tofu or chickpeas, and use a plant-based yogurt and cream (like cashew or coconut cream).
Nut Free KormaNut-Free Korma
For a nut-free version, substitute the cashews and almonds with a paste made from 1/4 cup of poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz), soaked and ground.
Richer GravyRicher Gravy
To enhance the richness, add 1 tablespoon of poppy seed paste (khus khus) along with the cashew and almond paste.
Mughlai StyleMughlai Style
Add a pinch of grated nutmeg and a few drops of rose water along with the kewra water for a more pronounced Mughlai fragrance.
Why this is on our healthy list.
Rich in Plant-Based Protein
Paneer and nuts provide a good source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Source of Healthy Fats
Cashews and almonds contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Packed with Vitamins & Minerals
The variety of vegetables offers a wide range of essential vitamins (like A, C, and K) and minerals (like potassium and fiber), supporting overall wellness and digestive health.
Gut-Friendly Probiotics
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help promote a healthy gut microbiome and improve digestion.
Frequently asked questions
One serving of Awadhi Vegetable Korma (approximately 290g) contains around 350-400 calories. The exact count can vary based on the amount of ghee, cream, and nuts used.
