Hyderabadi Veg Korma
A rich Hyderabadi-style mixed vegetable korma with a gently spiced yogurt and nut gravy. It cooks into a smooth, fragrant curry that pairs beautifully with naan, roti, or a small serving of rice.
For 4 servings
- prep · ~15 min
Prep the vegetables and soak the nuts.
1.Cube the carrot and potato, cut the beans, and break the cauliflower into small florets.2.Soak the cashews and poppy seeds in a little water for 15 minutes.3.Whisk the yogurt until smooth so it mixes easily into the gravy. - boil · ~8 min
Boil the mixed vegetables until just tender.
Bring 1 cup water to a boil and cook the carrot, potato, beans, peas, and cauliflower until just tender, 6 to 8 minutes. Drain any excess water and keep the vegetables aside.
TIPKeep the vegetables slightly firm so they hold their shape in the korma. - mix · ~2 min
Blend the korma paste.
Blend the soaked cashews, poppy seeds, grated coconut, and a little water into a smooth paste.
- saute · ~8 min
Cook the whole spices and onions.
1.Heat the oil in a pan over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.3.Add the sliced onion and cook until light golden, 6 to 7 minutes.TIPDo not darken the onions too much or the gravy will taste slightly bitter. - saute · ~6 min
Build the masala base.
1.Add ginger-garlic paste and green chili, then cook for 1 minute.2.Add chopped tomato, coriander powder, red chili powder, and turmeric powder.3.Cook until the tomato softens and the masala looks thick, 4 to 5 minutes. - simmer · ~3 min
Stir in the nut paste and yogurt.
Lower the heat and mix in the cashew-coconut paste. Add the yogurt gradually, stirring well so the gravy stays smooth, and cook for 2 to 3 minutes.
TIPKeep the heat low while adding yogurt to prevent splitting. - simmer · ~10 min
Finish the korma.
Add the boiled vegetables, remaining 1 cup water, salt, and garam masala. Simmer gently for 8 to 10 minutes until the gravy thickens and coats the vegetables well.
- garnish
Garnish with cilantro.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the vegetables only until just tender; they will cook again in the gravy and should not turn mushy.
- 2Blend the cashew, poppy seed, and coconut paste very smooth so the korma gets its signature silky texture.
- 3Whisk the yogurt well and add it little by little on low heat to keep the gravy from splitting.
- 4Cook the onions only to light golden, not deep brown, for a pale, delicate Hyderabadi-style gravy.
- 5Let the finished korma rest 5 to 10 minutes before serving so the vegetables absorb the spiced yogurt-nut gravy.
- 6If the curry thickens too much on standing, loosen it with a splash of hot water rather than boiling hard again.
Adapt it for your goals.
Vegan
Replace yogurt with unsweetened plant yogurt or a little coconut milk for a dairy-free korma with similar creaminess.
jainJain
Skip onion, garlic, and potato; use more cauliflower, peas, beans, and carrots, and add a pinch of hing for depth.
spicierSpicier
Increase green chili and red chili powder slightly if you want a hotter korma that still keeps its rich texture.
paneer addedPaneer-added
Add paneer cubes with the boiled vegetables for a heartier, richer korma that pairs especially well with naan.
Why this is on our healthy list.
Vegetable-Rich Meal
Carrot, beans, peas, cauliflower, and tomato bring a mix of fiber, color, and plant nutrients to the curry.
Satisfying Healthy Fats
Cashews, poppy seeds, and coconut add richness that helps make the dish filling even without meat.
Contains Fermented Dairy
Yogurt adds creaminess along with protein and the benefits associated with cultured dairy.
Frequently asked questions
It usually splits from high heat or adding it too quickly. Lower the flame, whisk the yogurt first, and stir it in gradually.
