Vegetable Korma Curry Recipe

This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded with crunchy vegetables.

Nutritional info

  • 3.0 gm
    Protein
  • 23.1 gm
    Total Fat
  • 4.5 mg
    Vitamin C
  • 120.9 mg
    Calcium
  • 1.1 mg
    Iron
  • 11.8 gm
    Carbohydrate
  • 276.4 kcal
    Energy
  • 57.9 mcg
    Vitamin A
  • 0.0 mcg
    Vitamin B12
0.13 Julienne Cup(22.0 gm) Potato
0.13 Chopped Cup(13.0 gm) Cauliflower
2.0 Chopped Tbsp(16.0 gm) Onion
1.0 Chopped Tbsp(10.0 gm) French Beans
1.0 Slice Tbsp(6.0 gm) Baby Corn
1.0 Chopped Tbsp(12.0 gm) Carrot
1.0 Grated Tsp(2.0 gm) Ginger
2.0 Tbsp(21.0 gm) Nestlé A+ Curd
2.0 Tbsp(15.0 gm) Peas
1.0 Tbsp(14.0 gm) Cream
1.0 Powder Tbsp(10.0 gm) Cashewnut
1/4 Tsp(0.37 gm) Garam Masala
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
1.0 Tbsp(15.0 gm) Ghee
50.0 Ml(50.0 ml) Water
  • In a Kadai, Add 1 tbsp ghee, 2 tbsp chopped onion, 1 tsp chopped ginger and saute well.

  • Add 1/8 cup Julienne potatoes, 1.5 tbsp peas, 1 tbsp chopped French beans, 1 tbsp slice baby corn, 1 tbsp chopped carrots, 1/8 cup chopped cauliflower, 1/4 tsp red chilli powder, 1/4 tsp haldi, 1/4 tsp garam masala, 1/4 tsp salt and water.

  • Cover and Cook

  • Add 1.5 tbsp Nestlé A+ Curd, 1 tbsp powder cashew and 1 tbsp cream.

  • Serve Hot.