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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
Prepare Birista and Korma Paste
Sauté the Vegetables
Cook the Gravy Base
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
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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.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 628.64 calories per serving with 17.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Korma
Garnish and Serve
Substitute ghee with a neutral oil and use a plant-based yogurt like cashew or coconut yogurt instead of dairy curd.
Add 200g of cubed paneer along with the green peas in the final stage of simmering.
For an even more decadent korma, stir in 2-3 tablespoons of fresh cream or cashew cream at the end, just before garnishing.
Replace cashews and almonds with an equal amount of melon seeds (magaz) to achieve a similar creamy texture.
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.
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.
Nuts, seeds, and yogurt offer a good amount of protein, which is essential for muscle repair, cell generation, and providing sustained energy.
The dietary fiber from the vegetables, combined with digestive-friendly spices like ginger and cardamom, can help promote healthy digestion and gut function.
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.
A single serving of this Hyderabadi Veg Korma contains approximately 380-450 calories, depending on the specific vegetables and the amount of oil and ghee used.
Bitterness in korma is almost always caused by over-fried or burnt onions (birista). It's crucial to fry them on a medium-low flame until they are a deep golden brown, not dark brown or black.
Yes, absolutely. To make it vegan, replace the ghee with a neutral cooking oil and substitute the dairy curd with a thick, unsweetened plant-based yogurt, such as cashew, almond, or coconut yogurt.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and improve by the next day. Reheat gently on the stovetop, adding a splash of water if needed.
Yes, using store-bought birista is a fantastic time-saver and yields excellent results. It's a common practice in many households.