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A rich, creamy curry from Hyderabad made with a medley of fresh vegetables simmered in a fragrant white gravy of coconut, poppy seeds, and cashews. Its mild spice and slightly tangy flavor make it a royal treat.
For 4 servings
Prepare the Korma Paste
Sauté the Vegetables
Cook the Gravy Base
A rich, creamy curry from Hyderabad made with a medley of fresh vegetables simmered in a fragrant white gravy of coconut, poppy seeds, and cashews. Its mild spice and slightly tangy flavor make it a royal treat.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 278.43 calories per serving with 6.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Garnish and Serve
Add 200g of paneer cubes or boiled chickpeas along with the vegetables for a more substantial dish.
Replace 1/4 cup of water with fresh cream or coconut milk at the end of cooking for an even richer, creamier texture.
For a nut-free alternative, replace cashews with an equal amount of melon seeds (magaz).
Add a pinch of saffron soaked in 2 tbsp of warm milk along with the garam masala for a beautiful aroma and color.
The variety of vegetables provides essential vitamins, minerals, and dietary fiber, which are crucial for overall health and proper digestion.
Cashews and poppy seeds contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
This dish is a good source of complex carbohydrates from vegetables like potatoes and energy from healthy fats, providing sustained energy.
One serving of this Hyderabadi Vegetable Korma contains approximately 350-400 calories, depending on the specific vegetables and amount of oil used.
Yes, it can be a healthy dish. It's packed with vitamins and fiber from the vegetables. The nuts provide healthy fats. To make it healthier, you can reduce the amount of oil and use low-fat yogurt.
Absolutely. To make it vegan, simply replace the plain yogurt with a plant-based alternative like cashew yogurt or thick coconut milk. Ensure you use oil instead of ghee.
A mix of carrots, green beans, potatoes, cauliflower, and green peas is traditional. You can also add bell peppers, sweet corn, or mushrooms.
Yogurt can curdle if added to a very hot pan or if it's not stirred continuously. Always lower the heat to a minimum and whisk the yogurt in slowly and constantly until it's fully incorporated.
Yes, you can make the korma paste 1-2 days in advance and store it in an airtight container in the refrigerator. This can save you significant time when you're ready to cook.
This recipe goes great with these complete meals
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