Devi Dhura Methi Korma

Cuisine: Indian North Indian

Ingredients

Vegetables

• Carrot – diced
• Beans – chopped
• Cauliflower – cut into florets
• Green Peas

Fenugreek (Methi)

• Fenugreek Leaves – 150 grams (boiled separately to remove bitterness)

Gravy Base

• Onion – ground into paste
• Tomato – ground into paste
• Cashew Nuts – ground with onion and tomato
• Yogurt – 150 grams

Aromatic Paste

• Ginger
• Garlic
• Fresh Coriander
• Green Chili

Spices & Others

• Ghee – for cooking
• Cumin Seeds
• Turmeric Powder – ½ tsp
• Kashmiri Chili Powder – to taste
• Coriander Powder – to taste
• Salt – to taste
• Cream – to taste
• Fresh Coriander Leaves – for garnish

Instructions

Step 1 – Prepare Aromatic Paste

• Grind ginger, garlic, fresh coriander and green chili together into a smooth aromatic paste. Set aside.

Step 2 – Prepare the Vegetables & Methi

• Dice the carrots, chop the beans and cut the cauliflower into florets.
• Boil all the vegetables along with green peas until tender. Drain and set aside.
• Boil the fenugreek leaves separately in water for a few minutes to remove bitterness. Drain and set aside.

Step 3 – Heat Ghee & Bloom the Spices

• Heat ghee in a heavy-bottomed pan on medium heat.
• Add cumin seeds and allow them to crackle and bloom in the ghee.

Step 4 – Saute Aromatics & Spices

• Add the aromatic paste to the ghee and sauté thoroughly until golden.
• Add turmeric powder, Kashmiri chili powder, coriander powder and salt.
• Cook the spices on low heat until they are well roasted and aromatic.

Step 5 – Build the Korma Gravy

• Stir in the onion, tomato and cashew nut paste. Cook until the oil separates from the mixture.
• Add the yogurt and mix well on low heat to form a smooth, creamy gravy.

Step 6 – Combine Vegetables & Methi

• Add the boiled vegetables into the gravy and mix gently.
• Add the boiled fenugreek leaves and stir to combine everything evenly.

Step 7 – Simmer

• Allow the korma to simmer on low heat for 5 minutes so all the flavours blend beautifully together.

Step 8 – Finish & Garnish

• Stir in the cream for a rich, velvety finish.
• Garnish generously with fresh chopped coriander leaves and serve hot.

Pro Tip: Always boil the fenugreek leaves separately and drain the water — this removes the natural bitterness and keeps the korma mild and creamy. Add cream at the very end off the heat for the best velvety texture. Serve with Butter Naan or Steamed Basmati Rice.