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A creamy and aromatic curry loaded with mixed vegetables, simmered in a rich sauce made from cashews, coconut, and yogurt. This restaurant-style dish is mildly spiced and pairs perfectly with naan or rice.
For 4 servings
Prepare the Korma Paste
Cook the Vegetables
Sauté Aromatics and Build the Base
A creamy and aromatic curry loaded with mixed vegetables, simmered in a rich sauce made from cashews, coconut, and yogurt. This restaurant-style dish is mildly spiced and pairs perfectly with naan or rice.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 230.8 calories per serving with 6.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Create the Creamy Gravy
Simmer and Finish the Korma
Replace ghee with a neutral oil, curd with plant-based yogurt (like coconut or cashew yogurt), and fresh cream with coconut cream or cashew cream.
Omit the cashews and poppy seeds. Use melon seeds (magaz) or sunflower seeds to create a creamy paste instead.
Add 1 cup of cubed paneer along with the vegetables during the last 5 minutes of simmering for a protein-rich version.
Increase the number of green chilies to 2-3 and add 1/4 teaspoon of black pepper powder along with the garam masala.
The variety of vegetables provides essential vitamins like A and C, minerals, and dietary fiber, which aids digestion and promotes gut health.
Cashew nuts are a great source of monounsaturated fats, which are beneficial for heart health and help in managing cholesterol levels.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy gut microbiome and improve digestion.
Spices like turmeric and ginger contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
One serving of this Vegetable Korma (approximately 1 cup or 255g) contains around 300-350 calories, depending on the amount of ghee and cream used.
Yes, Vegetable Korma can be very healthy. It's packed with vitamins and fiber from the mixed vegetables. The cashews provide healthy fats, and curd offers probiotics. To make it healthier, you can reduce the amount of ghee and cream.
Absolutely. To make it vegan, substitute ghee with coconut oil, use a plant-based yogurt (like coconut or cashew yogurt) instead of dairy curd, and replace fresh cream with coconut cream.
Curd often curdles if added to a very hot pan or if not stirred continuously. Always lower the heat to a minimum before adding the whisked curd and stir constantly until it is fully incorporated into the masala.
The classic combination includes carrots, beans, peas, potatoes, and cauliflower. However, you can also add bell peppers, sweet corn, mushrooms, or broccoli. Just adjust the cooking times accordingly.
Leftover Vegetable Korma can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken, so you may need to add a splash of water or milk when reheating.
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