Mixed Veg Korma
Mixed vegetables in cashew-coconut gravy — North Indian, lighter version.
For 3 servings
Blend the cashews and yogurt
Combine the soaked cashews and yogurt in a blender and process until the mixture reaches a smooth consistency.
Sauté the aromatics and spices
Heat oil in a pan and sauté the ginger-garlic paste with turmeric and garam masala for three minutes until fragrant.
Cook the mixed vegetables
Add the cauliflower, carrots, and peas along with half a cup of water, then cook for twelve minutes until tender.
Finish the korma with paneer and cashew paste
Stir in the cashew-yogurt mixture, paneer cubes, and salt, then simmer the korma for four minutes.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews in warm water for at least 20 minutes for the smoothest possible gravy.
- 2Use fresh ginger-garlic paste rather than bottled for a more vibrant flavor profile.
- 3Add the salt only at the end to better control the sodium levels and prevent the yogurt from breaking.
- 4If the gravy becomes too thick upon cooling, thin it with a tablespoon of warm water or low-fat milk.
Adapt it for your goals.
Vegan
Replace paneer with pan-seared tofu and use coconut yogurt for the base.
low fatLow fat
Use skim-milk paneer and replace half the cashews with boiled onion paste to maintain creaminess with fewer calories.
spicierSpicier
Incorporate two slit green chilies during the sautéing of the ginger-garlic paste.
Why this is on our healthy list.
High Dietary Fiber
Cauliflower, carrots, and peas provide fiber that supports digestive health.
Vegetarian Protein Boost
Paneer and peas offer essential amino acids for muscle maintenance.
Anti-Inflammatory Properties
Turmeric and ginger contain bioactive compounds that help reduce inflammation.
Frequently asked questions
Yes, this version replaces heavy cream with a modest amount of cashews and yogurt, reducing saturated fat while providing fiber and protein.