Spiced Vegetable Korma Paratha Rolls Recipe

About this recipe

Spiced Vegetable Korma Paratha Rolls are a delightful fusion of creamy vegetable korma and soft parathas, perfect for a hearty breakfast. The medium-spiced korma features a mix of seasonal vegetables cooked in a fragrant blend of Indian spices and a rich coconut-based sauce. Rolled in whole wheat parathas, this dish offers a balanced and satisfying meal, perfect for a united family to share. The recipe is designed with balanced macros and moderate portions to suit a sedentary lifestyle while maintaining a medium spice level to please diverse palates.

Ingredients

• 1 head Cauliflower
• 250 g French Beans
• 250 g Carrot
• 500 g Onion
• 200Ml Kara Coconut Milk Classic (200ml)
• 100G Oleo
• - Switz Puff Dough Paratha
• 200G Adrak Lasun Paste (200g)
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 2 tbsp vegetable oil in a large pan on medium heat. Add cumin seeds and let them splutter for 30 seconds.
2. 2. Add the chopped onion and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute until aromatic.
3. 3. Add the pureed tomatoes and cook for 5-7 minutes until the oil separates. Stir in turmeric, coriander powder, red chili powder, and garam masala.
4. 4. Add the cauliflower, green beans, carrots, and green peas to the pan. Mix well to coat the vegetables with the spice mixture.
5. 5. Pour in the coconut milk and add salt to taste. Simmer on low heat for 10-12 minutes until the vegetables are tender and the sauce thickens.
6. 6. Warm the parathas on a hot skillet for 1-2 minutes on each side until soft and pliable.
7. 7. Spoon a portion of the vegetable korma onto each paratha, sprinkle with fresh coriander leaves, and roll tightly.
8. 8. Serve the Spiced Vegetable Korma Paratha Rolls warm, with extra korma on the side if desired.