Mixed Vegetable Korma with Roti (Light, Home-Style)
40 minutes
1 read
About Mixed Vegetable Korma with Roti (Light, Home-Style)
Tender vegetables in a mildly spiced, creamy gravy made from onion, tomato and a few cashews. It has the richness of a restaurant korma without cream or heavy butter.Whole spices and a finish of kasuri methi give it a deep, fragrant flavour that goes beautifully with fresh rotis.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Mixed Vegetable Korma
- 1/3 cup Carrot Diced
- 1/3 cup French beans Cut into small pieces
- 1/3 cup Green peas Fresh or frozen
- 1/2 cup Cauliflower Small florets
- 1 Potato Small, peeled and cubed
- 2 tsp Oil
- 1 tsp Ghee
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Green cardamom pods
- 3 Cloves
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Red chilli powder
- 1/2 tsp Garam masala
- 1/4 cup Curd Whisked until smooth
- 1 tsp Kasuri methi Crushed between the palms
- 3/4 tsp Salt Or as required
- 1 cup Water
- 2 tbsp Fresh coriander leaves Finely chopped, for garnish
For the Korma Paste
- 1 Onion Medium, roughly chopped
- 8 Cashews Soaked in warm water for 10 minutes
- 1 Tomato Medium, roughly chopped
- 1 tsp Ginger Freshly grated
- 3 Garlic cloves
- 1 Green chilli
- 1/4 cup Water For blending
For the Roti
- 1 cup Whole wheat flour
- 1/2 cup Water Adjust as needed for soft dough
- 1/4 tsp Salt Optional
Instructions
Making the Korma Paste
- Blend the onion, soaked cashews, tomato, ginger, garlic, green chilli and 1/4 cup of water into a smooth paste.
Preparing the Roti Dough
- Mix the whole wheat flour, salt and water in a bowl. Knead into a soft, smooth dough, cover and let it rest while you cook.
Cooking the Korma
- Heat the oil and ghee in a pan over medium heat. Add the bay leaf, cinnamon, cardamom and cloves and cook for 30 seconds until fragrant.
- Add the korma paste and cook for 6 to 7 minutes, stirring often, until the raw smell goes. Add the turmeric, coriander powder and red chilli powder and stir for 1 minute.
- Reduce the heat to low and add the whisked curd, stirring constantly for 2 minutes so it does not split. Add the vegetables, salt and water. Cover and cook for 12 to 15 minutes until the vegetables are tender.
- Stir in the garam masala and kasuri methi. Garnish with coriander.
Rolling and Cooking the Rotis
- Divide the dough into 4 equal portions. Roll each portion into a thin round. Cook each roti on a hot tawa for about 1 minute per side, then puff it briefly over an open flame. Keep the rotis covered until serving.
Recipe Notes
Good To Know
A small handful of cashews gives the gravy a creamy body, so no cream is needed. A mix of vegetables adds fibre and colour to the plate.How to Use in the Meal Plan
Serve half of the korma with 2 rotis as your dinner. This is a weekday recipe and takes about 40 minutes.Expert Tips
Lower the heat before adding the curd and stir continuously to stop it splitting. Cut the vegetables to a similar size so they cook evenly. If the gravy is too thick, add a little hot water.Serving Suggestion
Serve hot with rotis, sliced onion and a wedge of lemon.Storage Instructions
Store in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water.Related Posts You May Like
Recipe Nutrition
Calories: 505kcalCarbohydrates: 86gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 6mgSodium: 1299mgPotassium: 1254mgFiber: 16gSugar: 10gVitamin A: 4577IUVitamin C: 64mgCalcium: 158mgIron: 6mg
