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A rich and creamy Mughlai curry packed with mixed vegetables, simmered in a luscious gravy of cashews, yogurt, and aromatic spices. This restaurant-style dish is perfect for a special meal with naan or roti.
For 4 servings
Prepare the Korma Paste
Sauté Aromatics and Cook the Paste
Add Spices and Yogurt
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A rich and creamy Mughlai curry packed with mixed vegetables, simmered in a luscious gravy of cashews, yogurt, and aromatic spices. This restaurant-style dish is perfect for a special meal with naan or roti.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 287.46 calories per serving with 6.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Vegetables
Finish and Garnish
Replace ghee with a neutral oil like sunflower or avocado oil. Substitute curd with a plant-based yogurt (like cashew or coconut yogurt) and fresh cream with full-fat coconut milk or cashew cream.
Reduce the vegetables by half and add 200g of paneer cubes. Add the paneer during the last 5 minutes of simmering to keep it soft.
For a more royal 'Shahi' flavor, add a pinch of saffron soaked in 2 tablespoons of warm milk and 1/2 teaspoon of kewra water or rose water at the end.
For a nut-free version, replace the cashews with an equal amount of poppy seeds (khus khus) or melon seeds (magaz), soaked and blended into a paste.
The variety of vegetables like carrots, peas, beans, and cauliflower provides essential vitamins (A, C, K), minerals, and dietary fiber, which aids digestion and promotes overall health.
Cashews provide heart-healthy monounsaturated fats, while ghee is a source of fat-soluble vitamins and butyric acid, which can support gut health.
The use of curd (yogurt) introduces probiotics into the dish, which are beneficial bacteria that can help improve gut flora and support a healthy digestive system.
One serving of Subz Korma (approximately 1 cup or 245g) contains around 350-400 calories. The exact count can vary based on the amount of ghee, cream, and cashews used.
Subz Korma is moderately healthy. It's packed with vitamins and fiber from the mixed vegetables. However, it is also rich in fats and calories due to the use of cashews, ghee, and cream, making it a dish best enjoyed in moderation as part of a balanced diet.
Gravy usually curdles or splits when cold yogurt is added to a hot pan, or if it's not stirred continuously. To prevent this, always use room temperature, well-whisked yogurt, and add it on the lowest possible heat while stirring constantly until it's fully incorporated.
Yes, Subz Korma tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water or milk to adjust the consistency as it will have thickened.
Subz Korma pairs beautifully with Indian breads like Naan, Roti, or Paratha. It also goes well with steamed Basmati rice, Jeera Rice, or a fragrant Pulao.