Vegetable Korma with Paratha
A rich and creamy vegetable curry, perfect with flaky paratha.
⏱️ 60 min🍽️ Serves 1
🔥 680 kcal💪 18g protein🍚 85g carbs🥑 30g fat🌾 12g fibreper serving
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servings
Ingredients
- 🧀200 g paneer, cubed
- 🥕1 cup mixed vegetables (carrots, peas, potatoes, green beans)
- 🧅1 onion, finely chopped
- 🧄2 tsp ginger-garlic paste
- 🍅½ cup tomato puree
- 🌰¼ cup cashew paste
- 🥛½ cup heavy cream
- 🌶️1 tsp garam masala
- 🧡1 tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🧈2 tbsp ghee or oil
- 💧1 cup water or vegetable broth
- 🫓4 paratha (store-bought or homemade)
- 🌿 fresh cilantro, chopped, for garnish
Pro tips
- For a richer flavor, lightly fry the paneer cubes until golden before adding them to the korma.
- Adjust chili powder to your spice preference; for more heat, add a finely chopped green chili with the ginger-garlic paste.
- If you don't have cashew paste, blanched almonds can be used as a substitute for a similar creamy texture.
Method
- 1Heat ghee or oil in a large pan over medium heat. Add chopped onion and sauté until golden brown.
- 2Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add turmeric powder and red chili powder, cooking for another 30 seconds.
- 3Pour in tomato puree and cook, stirring occasionally, until the oil separates from the mixture (about 5-7 minutes).
- 4Add the mixed vegetables and water/broth. Bring to a simmer, then cover and cook for 10-15 minutes, or until vegetables are tender.
- 5Stir in the cashew paste and paneer cubes. Continue to cook for 5 minutes, allowing the flavors to meld.
- 6Reduce heat to low, then gently stir in the heavy cream and garam masala. Cook for another 2-3 minutes, ensuring the cream doesn't curdle.
- 7Garnish with fresh cilantro. Serve hot with warm paratha.