Hyderabadi Vegetable Korma Breakfast Recipe

About this recipe

Hyderabadi Vegetable Korma Breakfast is a hearty and flavorful dish that combines tender vegetables and creamy yogurt in a mildly spiced, aromatic gravy. This dish is perfect for starting your day with a warm and comforting meal, inspired by the rich culinary traditions of Hyderabad. The balanced spices, moderate heat, and wholesome ingredients make it suitable for families looking for a satisfying breakfast option. Served with hot parathas or fresh naan, it offers a delightful burst of flavors and textures that will leave you feeling nourished and energized.

Ingredients

• 1 head Cauliflower
• 250 g Carrot
• 250 g French Beans
• - Frozen Peas
• 500 g Onion
• medium Chilli Green Long
• 200 g Dahi
• 250 ml Olive Oil
• 200G Adrak Lasun Paste (200g)
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat the cooking oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes.
3. 3. Mix in the tomato puree and cook until the oil separates from the mixture, about 5-7 minutes.
4. 4. Add turmeric powder, coriander powder, and garam masala, and cook for another 2 minutes to release the aroma of the spices.
5. 5. Stir in the cashew paste and yogurt, ensuring the mixture is smooth and well combined.
6. 6. Add the cauliflower, carrots, green beans, and peas to the pan. Mix well to coat the vegetables with the gravy.
7. 7. Pour in 1 cup of water, cover the pan, and let the vegetables cook on low-medium heat for 15-20 minutes, or until tender.
8. 8. Adjust salt to taste, add the slit green chilies, and simmer for another 2 minutes.
9. 9. Garnish with chopped cilantro and serve hot with parathas, naan, or steamed rice.