Loading...
A rich and creamy North Indian curry featuring tender cashews simmered in a luxurious white gravy. This restaurant-style dish gets its decadent texture from a blend of cashew paste, yogurt, and aromatic spices, perfect for special occasions.
For 4 servings
Prepare the Pastes
Sauté Aromatics and Pastes
Build the Korma Gravy
A comforting and nutritious Indian stew made with a blend of lentils and fresh spinach, tempered with aromatic spices. This wholesome dish, also known as Dal Palak, is perfect with rice or roti for a hearty, healthy meal.
Tender, protein-packed lentil meatballs simmered in a rich and aromatic tomato-onion gravy. A delicious vegetarian twist on the classic kofta curry, perfect with roti or rice.
A healthier, oven-baked version of the classic smoky Baingan Bharta. Tender eggplant is baked until soft, then mashed and cooked with onions, tomatoes, and aromatic spices for a delicious and easy dish.
Succulent cubes of soft paneer, crisp bell peppers, and onions are bathed in a smoky, spiced yogurt marinade and grilled to perfection. This classic appetizer, also known as Paneer Tikka, is bursting with flavor and a guaranteed crowd-pleaser.
A rich and creamy North Indian curry featuring tender cashews simmered in a luxurious white gravy. This restaurant-style dish gets its decadent texture from a blend of cashew paste, yogurt, and aromatic spices, perfect for special occasions.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 375.92 calories per serving with 9.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Serve
Replace ghee with a neutral oil, curd with a plant-based yogurt (like cashew or coconut yogurt), and fresh cream with coconut cream or more cashew cream.
Add 1/2 cup of boiled green peas along with the whole cashews in the final step for a pop of color and sweetness.
For a more royal touch, add a pinch of saffron soaked in 2 tablespoons of warm milk and 1/4 teaspoon of kewra water (screwpine essence) at the end.
Add 150 grams of cubed paneer along with the cashews. You can lightly pan-fry the paneer cubes before adding them to the gravy.
Cashews are an excellent source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
This dish is packed with essential minerals from cashews, including magnesium, copper, and manganese, which play vital roles in bone health, brain function, and energy production.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Being calorie-dense and rich in healthy fats and protein, Kaju Korma provides a substantial amount of energy, making it a fulfilling and satisfying meal.
One serving of Kaju Korma contains approximately 380-420 calories, depending on the amount of ghee and cream used. It's a rich dish best enjoyed on special occasions.
Kaju Korma is a decadent and calorie-dense dish due to the high content of cashews, ghee, and cream. While cashews offer healthy fats and minerals, the overall dish is rich. It's best consumed in moderation as part of a balanced diet.
Yes, absolutely. To make it vegan, substitute ghee with coconut oil or another neutral oil. Replace the dairy curd with a thick, unsweetened plant-based yogurt and use coconut cream or extra cashew cream instead of dairy cream.
The gravy usually curdles if the curd (yogurt) is added to a very hot pan or if it's not whisked properly. To prevent this, always lower the heat to the minimum before adding the yogurt and stir it in quickly and continuously until it's fully incorporated.
Yes, you can prepare the korma base (up to step 3) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the gravy gently, add the whole cashews, and finish the recipe as directed.
Kaju Korma pairs beautifully with Indian breads like Butter Naan, Garlic Naan, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pea Pulao.