Subz Korma
A rich and creamy Mughlai curry packed with mixed vegetables, simmered in a luscious gravy of cashews, yogurt, and aromatic spices. This restaurant-style dish is perfect for a special meal with naan or roti.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Korma Paste
- b.Soak the cashews in 1/2 cup of hot water for at least 15-20 minutes. This helps in creating a smoother paste.
- c.Drain the cashews. In a high-speed blender, combine the soaked cashews, chopped onion, ginger, garlic, and green chilies.
- d.Add about 1/4 cup of fresh water and blend until you get a completely smooth, lump-free paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Cook the Paste
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves.
- c.Sauté for about 30-45 seconds until the spices become fragrant.
- d.Add the prepared cashew-onion paste to the pan. Cook, stirring frequently, for 8-10 minutes. The paste will thicken, change color slightly, and start to release ghee from the sides.
- 3
Step 3
- a.Add Spices and Yogurt
- b.Add the coriander powder, turmeric powder, and Kashmiri red chili powder. Sauté for 1 minute until the raw smell of the spices disappears.
- c.Reduce the heat to the lowest setting. Slowly pour in the well-whisked curd while stirring continuously. This prevents the curd from splitting.
- d.Continue to cook on low heat for 3-4 minutes, stirring gently, until you see oil separating from the masala again.
- 4
Step 4
- a.Simmer the Vegetables
- b.Add all the chopped vegetables (cauliflower, carrots, green beans, peas) and salt to the pan. Mix well to coat them evenly with the masala.
- c.Pour in 1.5 cups of water and stir. Bring the gravy to a gentle boil over medium heat.
- d.Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes, or until the vegetables are tender but still retain a slight bite.
- 5
Step 5
- a.Finish and Garnish
- b.Once the vegetables are cooked, stir in the fresh cream, garam masala, crushed kasuri methi, and sugar.
- c.Mix gently and let it simmer on low heat for another 2 minutes. Do not boil the curry after adding the cream.
- d.Check for seasoning and adjust salt if needed. Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a restaurant-style texture and vibrant color, you can blanch the vegetables for 2-3 minutes in boiling salted water before adding them to the gravy.
- 2Always use full-fat curd and cream for the richest, creamiest korma. Ensure the curd is at room temperature and well-whisked to prevent curdling.
- 3The korma gravy thickens as it cools. If you are serving it later, you may need to add a splash of warm water to adjust the consistency.
- 4For extra richness, you can lightly fry the vegetables in 1 teaspoon of ghee before adding them to the curry.
- 5Do not overcook the vegetables. They should be tender but not mushy, providing a pleasant texture to the dish.
Adapt it for your goals.
Vegan Korma
Replace ghee with a neutral oil like sunflower or avocado oil. Substitute curd with a plant-based yogurt (like cashew or coconut yogurt) and fresh cream with full-fat coconut milk or cashew cream.
Paneer KormaPaneer Korma
Reduce the vegetables by half and add 200g of paneer cubes. Add the paneer during the last 5 minutes of simmering to keep it soft.
Shahi KormaShahi Korma
For a more royal 'Shahi' flavor, add a pinch of saffron soaked in 2 tablespoons of warm milk and 1/2 teaspoon of kewra water or rose water at the end.
Nut Free KormaNut-Free Korma
For a nut-free version, replace the cashews with an equal amount of poppy seeds (khus khus) or melon seeds (magaz), soaked and blended into a paste.
Why this is on our healthy list.
Rich in Vitamins and Fiber
The variety of vegetables like carrots, peas, beans, and cauliflower provides essential vitamins (A, C, K), minerals, and dietary fiber, which aids digestion and promotes overall health.
Source of Healthy Fats
Cashews provide heart-healthy monounsaturated fats, while ghee is a source of fat-soluble vitamins and butyric acid, which can support gut health.
Supports Gut Health
The use of curd (yogurt) introduces probiotics into the dish, which are beneficial bacteria that can help improve gut flora and support a healthy digestive system.
Frequently asked questions
One serving of Subz Korma (approximately 1 cup or 245g) contains around 350-400 calories. The exact count can vary based on the amount of ghee, cream, and cashews used.