Origin Vegetarian Korma

Korma is a Mughlai-style curry that has been adapted across regions of India. Traditionally made with meat and yogurt or cream, this vegetarian version uses a velvety cashew base and a hint of coconut milk for depth and richness without any dairy.

What I Love About This Recipe

It’s mild and gently spiced, so even those who shy away from heat can enjoy it. The blend of vegetables adds great texture, and the silky sauce feels restaurant-quality — but it’s easy enough to make on a weeknight.

Also Read : Super Meat Lovers Cheddar Biscuit Breakfast Sandwich

Vegetarian Korma

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp oil or ghee

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp garam masala

• ¼–½ tsp chili powder (optional)

• 1 large carrot, diced

• 1 potato, peeled and cubed

• 1 cup cauliflower florets

• 1 cup green beans, cut into 1-inch pieces

• ½ cup frozen peas

• 1 cup coconut milk

• ½ cup vegetable broth or water

• Salt, to taste

• ⅓ cup raw cashews (soaked 15 minutes in hot water)

• ¼ cup water

Directions

• Make the cashew paste: drain soaked cashews and blend with ¼ cup water until smooth. Set aside.
• Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and lightly golden, about 5–6 minutes.
• Stir in garlic and ginger; cook 1 minute.
• Add coriander, cumin, turmeric, garam masala, and chili powder. Cook 30 seconds to bloom the spices.
• Add carrot, potato, cauliflower, and green beans. Stir to coat in the spices.
• Pour in coconut milk and vegetable broth. Season with salt.
• Cover and simmer 12–15 minutes, until vegetables are almost tender.
• Stir in the cashew paste and frozen peas. Simmer another 3–5 minutes, until the sauce is creamy and vegetables are cooked through.
• Taste and adjust seasoning. Garnish with chopped cilantro if desired.

Notes

• For extra richness, add a splash of cream or more coconut milk at the end.
• Serve with steamed basmati rice, naan, or roti.
• Feel free to swap in other vegetables like bell peppers or zucchini.

The post Vegetarian Korma appeared first on RecipeWikki.

Origin Chicken Biryani

Biryani has Persian roots and evolved in India through centuries of Mughal influence. Across regions — from Hyderabad to Kolkata — each version has its own distinctive style. This recipe is a simplified approach inspired by classic Hyderabadi biryani, making it achievable in your home kitchen without sacrificing flavor.

What I Love About This Recipe

It’s a complete meal in itself, full of beautiful textures and deep flavor. The chicken becomes incredibly juicy, the rice absorbs all the spices, and every spoonful feels special — perfect for gatherings or Sunday dinners.

Also Read : Shortcut Cherry Danish

Chicken Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

550

kcal

Ingredients

• 1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)

• ¾ cup plain yogurt

• 2 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp garam masala

• 1 tsp chili powder

• 1 tsp salt

• Juice of ½ lemon

• 2 cups basmati rice, rinsed well and soaked 30 minutes

• 4 cups water

• 4 green cardamom pods

• 4 whole cloves

• 1 bay leaf

• 1 small cinnamon stick

• 1 tsp salt

• 2 tbsp ghee or vegetable oil

• 2 large onions, thinly sliced

• ¼ cup chopped fresh cilantro

• ¼ cup chopped fresh mint

• 1 pinch saffron soaked in 2 tbsp warm milk (optional)

Directions

• In a large bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight).
• Heat ghee or oil in a large heavy pot or Dutch oven over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove half of the onions and set aside for garnish.
• Add marinated chicken to the pot with the remaining onions. Cook 5–6 minutes per side to lightly brown. Cover and simmer gently for 10 minutes.
• Meanwhile, bring water to a boil in a separate pot. Add soaked rice, whole spices, and salt. Cook until rice is about 70% cooked (still a little firm). Drain immediately.
• Spread partially cooked rice evenly over the chicken in the pot. Top with reserved fried onions, chopped mint, chopped cilantro, and saffron milk (if using).
• Cover the pot with a tight-fitting lid (or seal with foil). Cook over the lowest heat for 20–25 minutes to allow the flavors to meld and rice to finish cooking.
• Remove from heat and let rest 5–10 minutes. Gently fluff before serving.

Notes

• Serve with raita or cucumber yogurt and lemon wedges.
• Use boneless chicken if you prefer, but bone-in keeps the meat juicier.
• For a shortcut, you can fry onions ahead or use store-bought fried shallots.

The post Chicken Biryani appeared first on RecipeWikki.

Origin Spicy Indian Green Beans, Gujarati Style

This recipe is inspired by everyday shaak (vegetable curry) from Gujarat, a region in western India known for its vibrant vegetarian cuisine. Typical Gujarati dishes often include a touch of sugar or jaggery to balance the spices, and they’re cooked simply to let the vegetables shine.

What I Love About This Recipe

It’s fast — ready in about 20 minutes — and makes a simple vegetable taste special. The tempering of cumin, mustard seeds, and sesame gives it a nutty depth, while turmeric and chili bring color and warmth.

Also Read : Hummingbird Muffins

Spicy Indian Green Beans, Gujarati Style

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 1 lb (450 g) fresh green beans, trimmed and cut into 1-inch pieces

• 2 tbsp oil (vegetable or peanut oil)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tbsp white sesame seeds

• 1 pinch asafoetida (hing) (optional)

• ½ tsp turmeric powder

• 1 tsp ground coriander

• ½–1 tsp red chili powder (adjust to taste)

• ½ tsp salt (or to taste)

• 1 tsp sugar or jaggery

• 2 tbsp water

• Fresh cilantro, chopped (for garnish)

Directions

• Heat oil in a large skillet over medium heat. Add mustard seeds and let them pop.
• Stir in cumin seeds, sesame seeds, and asafoetida (if using). Cook for about 30 seconds until fragrant.
• Add green beans and toss to coat in the spices.
• Sprinkle in turmeric, coriander, chili powder, salt, and sugar. Stir well.
• Add 2 tablespoons of water. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until beans are tender but still bright green.
• Remove the lid and cook another 1–2 minutes to evaporate excess moisture.
• Garnish with fresh cilantro and serve warm.

Notes

• You can use frozen green beans in a pinch; just thaw and pat dry before cooking.
• For extra crunch, sprinkle roasted peanuts or grated coconut on top.
• Adjust chili powder to your preferred spice level.

The post Spicy Indian Green Beans, Gujarati Style appeared first on RecipeWikki.

Origin Tomato Shorba / Indian Tomato Soup in Instant Pot

Tomato Shorba is a traditional Indian soup, often served in Mughlai and North Indian cuisine. The combination of fresh tomatoes and spices creates a tangy and slightly spiced base, perfect for warming up on chilly days.

What I Love About This Recipe

It’s warm, comforting, and full of rich, tangy flavors. The Instant Pot makes it super quick and easy, and the blend of spices creates a soul-soothing bowl of soup that’s both healthy and delicious.

Also Read : Sparkling Blueberry Lemonade

Tomato Shorba / Indian Tomato Soup in Instant Pot

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 4 large tomatoes, chopped

• 1 medium onion, finely chopped

• 1 tsp ginger-garlic paste

• 1 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp turmeric powder

• ½ tsp red chili powder

• 4 cups water or vegetable stock

• Salt to taste

• Fresh coriander leaves for garnish

• 1 tbsp lemon juice

Directions

• Set the Instant Pot to sauté mode and heat ghee or oil.
• Add cumin seeds and sauté until they splutter.
• Add chopped onions and ginger-garlic paste; sauté until onions turn soft.
• Add chopped tomatoes, coriander powder, turmeric, red chili powder, and salt. Sauté for a minute.
• Add water or vegetable stock and stir to combine.
• Close the lid and set the Instant Pot to manual mode for 5 minutes on high pressure.
• Once done, release the pressure and blend the soup until smooth.
• Stir in lemon juice and garnish with fresh coriander leaves.
• Serve hot with crusty bread or a side of your choice.

Notes

• For a creamier version, add a splash of cream or milk after blending.
• Add a pinch of garam masala or roasted cumin powder for extra flavor.
• Can be served with a dollop of yogurt for added richness.

The post Tomato Shorba / Indian Tomato Soup in Instant Pot appeared first on RecipeWikki.