Hyderabadi Veg Korma
A rich and aromatic mixed vegetable curry from Hyderabad. This korma features a creamy, nutty gravy made from fried onions, yogurt, and a blend of fragrant spices, creating a truly royal dish perfect for special meals.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Birista and Korma Paste
- b.Heat 1/2 cup of oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp. Do not burn them. Drain on a paper towel and let them cool completely. This is your birista.
- c.While the onions are frying, soak the cashews, almonds, and poppy seeds in 1/4 cup of warm water for 15 minutes.
- d.In a blender, combine the cooled fried onions (birista), the soaked nuts and seeds (with their water), desiccated coconut, green chilies, and whisked curd. Blend to a very smooth, fine paste. Add a splash of water if needed to help it blend.
- 2
Step 2
- a.Sauté the Vegetables
- b.In a large pot or kadai, heat 1 tbsp of the ghee. Add the potatoes and carrots and sauté for 4-5 minutes until they have light golden spots.
- c.Add the cauliflower and green beans and sauté for another 2-3 minutes. Remove all the vegetables from the pot and set them aside.
- 3
Step 3
- a.Cook the Gravy Base
- b.In the same pot, add the remaining 2 tbsp of ghee. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
- c.Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
- d.Lower the heat and add the ground korma paste. Cook this paste on low heat for 8-10 minutes, stirring frequently. The paste will thicken, darken slightly, and you'll see oil separating from the sides. This step is crucial for the flavor.
- e.Add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Mix well and cook for another minute until fragrant.
- 4
Step 4
- a.Simmer the Korma
- b.Gradually pour in 1.5 cups of warm water while whisking continuously to create a smooth, lump-free gravy. Add the salt and bring the mixture to a gentle simmer.
- c.Add the sautéed vegetables and the green peas to the gravy. Stir gently to combine.
- d.Cover the pot and let the korma simmer on low heat for 10-15 minutes, or until the vegetables are tender and cooked through. Stir once or twice in between to prevent sticking.
- 5
Step 5
- a.Garnish and Serve
- b.Once the vegetables are cooked, turn off the heat. Stir in the garam masala and the optional kewra water.
- c.Let the korma rest for 5 minutes for the flavors to meld.
- d.Garnish with freshly chopped coriander and mint leaves.
- e.Serve hot with naan, sheermal, roti, or basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, fry your onions until they are evenly golden brown. Burnt onions will make the korma bitter.
- 2To save time, you can use store-bought fried onions (birista).
- 3Always blend the yogurt with the other paste ingredients. Adding plain yogurt directly to a hot pan can cause it to curdle.
- 4Cooking the ground masala paste on low heat until oil separates is the most important step for an authentic, rich korma.
- 5Use full-fat yogurt for a creamier and more stable gravy that is less likely to split.
- 6Always add warm water to the gravy to maintain the cooking temperature and prevent the gravy from thinning out too much.
Adapt it for your goals.
Vegan Korma
Substitute ghee with a neutral oil and use a plant-based yogurt like cashew or coconut yogurt instead of dairy curd.
Paneer KormaPaneer Korma
Add 200g of cubed paneer along with the green peas in the final stage of simmering.
Richer KormaRicher Korma
For an even more decadent korma, stir in 2-3 tablespoons of fresh cream or cashew cream at the end, just before garnishing.
Nut Free KormaNut-Free Korma
Replace cashews and almonds with an equal amount of melon seeds (magaz) to achieve a similar creamy texture.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The variety of mixed vegetables provides essential vitamins like A, C, and K, along with minerals like potassium and manganese, supporting overall immune function and health.
Good Source of Healthy Fats
Cashews and almonds contribute monounsaturated fats, which are beneficial for heart health and help in managing cholesterol levels when consumed as part of a balanced diet.
Provides Plant-Based Protein
Nuts, seeds, and yogurt offer a good amount of protein, which is essential for muscle repair, cell generation, and providing sustained energy.
Aids Digestion
The dietary fiber from the vegetables, combined with digestive-friendly spices like ginger and cardamom, can help promote healthy digestion and gut function.
Frequently asked questions
It is moderately healthy. While it's packed with nutrients from various vegetables and healthy fats from nuts, it is also calorie-dense due to the use of fried onions, nuts, and ghee. It's best enjoyed in moderation as part of a balanced diet.