Vegetable Badam Curry is my go-to recipe when I want to impress dinner guests without spending hours in the kitchen. Each time I make it, the aroma of saffron and ginger fills my kitchen, reminding me of the first time I learned this recipe from my neighbor. The creamy almond paste gives regular vegetables a royal touch, while the yogurt adds a lovely tanginess.
About the Recipe
This recipe turns everyday vegetables into something special. The almonds create a rich base, while saffron adds color and aroma. It’s not too spicy, making it perfect for family meals. I love how the vegetables stay crisp-tender, and the creamy sauce coats everything perfectly. Even kids who don’t like vegetables often enjoy this curry.
Why You’ll Love This Recipe
You’ll love how the vegetables keep their shape but turn tender and flavorful. The sauce is creamy but not heavy, and the almonds give it a nutty richness. It’s fancy enough for guests but simple enough for weeknight cooking. The best part? You can prep most ingredients ahead of time. The blend of yogurt and almond paste creates a sauce that’s different from typical curry bases.
Vegetable Badam Curry
Cooking Tips
– Don’t overcook the cauliflower in the first step – it should be just tender
– Strain the yogurt well to prevent curdling
– Cook on low heat after adding yogurt
– Toast the almonds lightly before grinding for better flavor
– Let the onions turn properly brown for rich color
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Serve hot with naan bread or rice. Leftovers keep well in the fridge for 2 days. Reheat gently to prevent the yogurt from splitting.
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Nutrient Benefits
This curry packs plenty of protein from almonds and yogurt. Cauliflower and capsicum provide vitamin C and fiber. Saffron has antioxidant properties. The combination of vegetables offers various vitamins and minerals, making it a nutritious main dish.
Vegetable Badam Curry
Ingredients
- 1 Cauliflower (Small)
- 3 Capsicums
- 2 to 3 Potatoes (large)
- 2 Onions
- 1 1/2 cups Fresh thick curds
- 1/2 cup Milk
- Salt - as required
- 1 tsp Sugar
Grind to paste:
- 10 Blanced almonds
- Saffron (a pinch)
- 6 Red chillies
- 1/2 inch Ginger
Instructions
- Separate cauliflowers into small flowerets, wash well and cook in boiling water for 2 minutes. Keep aside. Dice capsicums into 1 1/2 inch cubes.
- Pressure cook potatoes, peel outer skin and cut into finger like pieces.
- Dice onions, fry in oil till dark brown and then grind it to paste.
- Strain curds through fine mesh strainer and then whip the curds lightly.
- Grind almonds, saffron, chillies, ginger into paste using milk.
- Heat oil in a kadai, add capsicums and fry for few minutes. Add cauliflower pieces and saute till both vegetables becomes soft.
- Mix in potatoes and fry till vegetables turn golden.
- Stir in onion paste, salt, sugar and mix well.
- Add ground paste and cook in reduced flame for few more minutes.
- Pour curds at the end and cook in reduced flame. Add rest of the milk, cook for few more minutes. Remove from fire.
- Pour on a serving dish, decorate with little fresh cream and coriander leaves on top.
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Frequently Asked Questions
Can I make this curry ahead of time?
Yes. Cook the vegetables and make the pastes ahead. Add the yogurt just before serving. This helps maintain the creamy texture and prevents curdling.
Can I use Greek yogurt instead of regular yogurt?
Greek yogurt works great. Just thin it slightly with milk to get the right consistency. It makes the curry even creamier.
What can I substitute for saffron?
While saffron gives the best flavor and color, you can use a pinch of turmeric for color. The taste will be different but still delicious.
