Vegetable Korma with Roti

A rich, creamy, and aromatic vegetable curry, perfect with fluffy roti.

⏱️ 65 min🍽️ Serves 1

🔥 650 kcal💪 20g protein🍚 75g carbs🥑 30g fat🌾 10g fibreper serving

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Ingredients

For extra richness, add a tablespoon of heavy cream at the end of cooking the korma.
Adjust the amount of green chilies (added with ginger-garlic paste) for your preferred spice level.
Ensure the roti dough is soft and pliable; this is key to soft rotis. Add water slowly.
If you don't have paneer, firm tofu or extra mixed vegetables can be used as a substitute.

1For the Korma: Heat ghee/oil in a pan. Sauté chopped onion until translucent. Add ginger-garlic paste and cook for 1 minute until fragrant.
2Add turmeric, chilli powder, and garam masala. Cook for 30 seconds. Stir in mixed vegetables and cook for 5-7 minutes until slightly tender.
3Blend soaked cashews with a little water to a smooth paste. Add this cashew paste and yogurt to the pan. Mix well and cook for 2-3 minutes.
4Pour in coconut milk and 1/2 cup of water. Bring to a simmer, then add paneer cubes and salt. Cover and cook for 10-15 minutes, or until vegetables are tender and gravy has thickened. Garnish with fresh cilantro.
5For the Roti: In a bowl, combine whole wheat flour and a pinch of salt. Gradually add water, kneading until a soft, smooth dough forms. Cover and let rest for 15 minutes.
6Divide the dough into equal small balls. Flour a surface and roll each ball into a thin, round disc (roti).
7Heat a tawa or flat griddle over medium-high heat. Place a roti on the tawa and cook for about 30 seconds until small bubbles appear.
8Flip the roti and cook the other side for another 30 seconds. For puffed rotis, carefully place it directly over the flame for a few seconds using tongs until it puffs up, then remove.
9Serve the hot vegetable korma with freshly made rotis.