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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
Sauté Aromatics
Build the Korma Gravy
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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.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 830.72 calories per serving with 29.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Korma
Finish and Serve
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).
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.
To enhance the richness, add 1 tablespoon of poppy seed paste (khus khus) along with the cashew and almond paste.
Add a pinch of grated nutmeg and a few drops of rose water along with the kewra water for a more pronounced Mughlai fragrance.
Paneer and nuts provide a good source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Cashews and almonds contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
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.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help promote a healthy gut microbiome and improve digestion.
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.
Awadhi Vegetable Korma can be part of a balanced diet. It's rich in nutrients from vegetables, protein from paneer, and healthy fats from nuts. However, it is also high in calories and fat due to the use of ghee, cream, and nuts, so it's best enjoyed in moderation.
The gravy usually splits if the curd is added to a very hot pan or if it's not stirred continuously after being added. To prevent this, always lower the heat to a minimum, use full-fat, room-temperature curd, and stir vigorously until it's fully incorporated into the paste.
Birista is deep-fried, crispy, golden-brown onions. It's a key ingredient in Awadhi and Mughlai cuisine for its sweet, rich flavor. You can make it at home by thinly slicing onions and deep-frying them in oil on medium-low heat until they are golden and crisp. You can also buy it ready-made from most Indian grocery stores.
Yes, absolutely. The cashew-almond-onion paste can be made a day or two in advance and stored in an airtight container in the refrigerator. This can significantly reduce the preparation time on the day of cooking.
Certainly. This korma is very versatile. You can use other vegetables like potatoes, mushrooms, bell peppers, or sweet corn. Adjust the cooking time based on the vegetables you choose.