Creamy Vegetable Mawa Korma
A rich, velvety curry where garden-fresh vegetables swim in a luxurious gravy made from mawa, yogurt, and aromatic spices. The mawa lends a subtle sweetness and creamy body that beautifully balances the warm garam masala and gentle heat from the chilies.
For 4 servings
- prep · ~15 min
Prep the vegetables and soak cashews.
1.Peel and cube the potato, dice the carrot and bell pepper, and cut the cauliflower into small florets.2.Soak 8 cashews in warm water for 15 minutes, then grind into a smooth paste with a little water.3.Puree the tomatoes and whisk the yogurt until smooth. - boil · ~10 min
Parboil the vegetables.
1.Bring a saucepan of water to a boil and add the potato cubes and carrot dices.2.After 3 minutes, add cauliflower florets, bell pepper, and green peas.3.Boil for another 3-4 minutes until vegetables are just fork-tender. Drain and set aside. - saute · ~15 min
Sauté the aromatics and build the base.
1.Heat ghee in a heavy bottom pan over medium heat.2.Add finely chopped onions and sauté until they turn deep golden brown, about 7-8 minutes.3.Add ginger paste and garlic paste. Sauté for 1 minute until the raw smell disappears.4.Add the tomato puree and cook until the ghee separates from the mixture, about 5-6 minutes. - saute · ~5 min
Bloom the spices and incorporate the mawa.
1.Lower the heat and add turmeric powder, red chili powder, coriander powder, and cumin powder.2.Sauté the spices for 30 seconds until fragrant, then add the slit green chilies.3.Add the crumbled mawa to the pan. Stir continuously for 2-3 minutes until it melts and blends into the masala completely.TIPKeep the heat low when adding mawa; high heat can make the mawa seize up or burn. - simmer · ~15 min
Finish the gravy with yogurt and cashew paste.
1.Take the pan off the heat and let it cool for 1 minute. Stir in the whisked yogurt vigorously to prevent curdling.2.Place the pan back on low heat. Add the cashew paste and 1 cup of water. Stir well.3.Add salt and the parboiled vegetables. Bring the gravy to a gentle simmer.4.Cover and cook on low heat for 10 minutes, stirring occasionally, until the gravy thickens and coats the vegetables.TIPAlways remove the pan from heat before adding yogurt, and ensure it is at room temperature to prevent splitting. - garnish · ~2 min
Finish with kasuri methi and garam masala.
1.Crush the kasuri methi between your palms and sprinkle it over the korma.2.Sprinkle garam masala on top and stir gently to combine.3.Simmer for 2 more minutes, then turn off the heat. - garnish
Garnish with fresh coriander and serve hot.
Transfer the Mawa Korma to a serving bowl. Garnish generously with chopped coriander leaves. Serve hot with naan, roti, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboil vegetables until just fork-tender to retain texture in the final gravy.
- 2Whisk yogurt until completely smooth before adding; room temperature prevents curdling.
- 3Crush kasuri methi between your palms before adding to release maximum aroma.
- 4Cook the onion-tomato base until ghee visibly separates for a deep, rich flavor.
- 5Keep heat low when adding mawa; high heat can cause it to burn or seize.
- 6Soak cashews in warm water for at least 15 minutes to grind into a silky paste.
- 7Let the gravy rest for 5 minutes before serving for flavors to meld together.
Adapt it for your goals.
Vegan
Replace mawa with soaked and blended raw cashews (increase to 15-20), use coconut yogurt or thick coconut milk in place of dairy yogurt, and swap ghee for coconut oil or vegan butter — you get a similar creamy, rich gravy without animal products.
low oilLow-oil
Reduce ghee to 1 teaspoon and dry-roast the onions in a non-stick pan with a splash of water, then proceed. The mawa and cashew paste already supply enough richness, so the dish remains indulgent with far less fat.
jackfruit kormaJackfruit korma
Substitute the mixed vegetables with 2 cups of young green jackfruit (canned, drained, and shredded) for a meaty, fiber-rich alternative that soaks up the creamy mawa gravy beautifully — popular as a plant-based 'meat' korma.
Why this is on our healthy list.
Rich in Bone-Supporting Calcium
Mawa (khoya) is a concentrated dairy product that provides a good amount of calcium from milk solids, supporting bone density and dental health.
Vitamin A from Carrots & Bell Peppers
Carrots and bell peppers bring beta-carotene and vitamin A, which are essential for healthy vision, immune function, and skin integrity.
Fiber-Rich Vegetable Blend
Cauliflower, green peas, and carrots supply dietary fiber that supports digestion, promotes satiety, and helps maintain stable blood sugar levels.
Probiotic Benefits from Yogurt
The yogurt in this korma contains live cultures that can aid gut health and improve digestion when consumed regularly.
Antioxidant Spice Boost
Turmeric, cumin, and coriander powder provide anti-inflammatory compounds, while kasuri methi adds flavonoids that support overall immunity.
Frequently asked questions
Yes. Substitute with full-fat khoya from frozen or use 50 g grated paneer plus 50 ml heavy cream. The texture will be slightly less dense but still creamy.
