Vegetable Korma Stuffed Paratha

Ratings & Reviews

Reviews

• 
  niamhoconnor

  The charm of Indian cuisine has finally met the warmth of my Irish heart, all within the delightful package of Vegetable Korma Stuffed Paratha. I must admit, my lactose-laden fears were momentarily piqued at the sight of yogurt and ghee, but my curiosity and adaptability soon took the reins. A few clever substitutions with non-dairy alternatives, and I was merrily rolling out my parathas. The steps, while numerous, were as clear as a fresh Irish morning, guiding me through the gentle dance of creating the perfect Korma filling and sealing it within my delicate dough pockets. While my passion remains with traditional Irish treats like soda bread and scones, this recipe has kindled a new flame - a desire to explore more of the aromatic delights India has to offer, all while keeping my dairy-free diet smiling.

• 
  LeilaLuvv

  OMG, guys!!! 🤩 I just tried this Vegetable Korma Stuffed Paratha recipe and OMG, it's soooo yummylicious!!! 💛 But, I gotta give it 4 stars cuz I had to make some changes to make it gluten-free, u feel? 🤗 I used gluten-free flour instead of all-purpose flour and it was totes fine!!! 👌 The korma filling was so flavorful and aromatic, I felt like I was in India 🇮🇳!!! 😍 But, next time I'm gonna use less cumin seeds, cuz they were a bit overpowering for my taste buds 👅. Overall, this recipe is a must-try for anyone who loves Indian food and wants to add a twist to their meals 🍴!!! Just, pls be careful with the ingredients, esp if you're gluten intolerant like me 🙅‍♀️. Happy cooking, guys!!! 🍳❤️

• 
  KofiO24

  Akwaaba, folks! Today, I'm excited to share my thoughts on this Vegetable Korma Stuffed Paratha recipe, and let me tell you, it's a real contender. As a fan of bold flavors and spicy kicks, I was eager to dive into this Indian-inspired dish. The combination of sautéed onions, ginger, garlic, and cumin seeds got my taste buds doing the azonto. I loved that the recipe didn't shy away from using a variety of mixed vegetables, which added a lovely texture to the filling. Now, I must admit that I was a bit skeptical about the cashew nut paste, but it ended up being a game-changer, giving the sauce a rich and creamy texture. My only suggestion would be to be mindful of the salt content, as I found it to be slightly higher than my usual preference. Nonetheless, this recipe is a definite winner, and I'd recommend it to anyone looking to spice up their meal routine. The parathas were fluffy, the filling was flavorful, and the overall experience was nothing short of delightful. So, if you're feeling adventurous and want to try something new, give this Vegetable Korma Stuffed Paratha a go - you won't be disappointed, I promise!

• 
  MaritaMCR

  While the Vegetable Korma Stuffed Paratha recipe showcases a fascinating blend of flavors and textures, it does not align with my personal culinary preferences. As a pescatarian, I would have welcomed the inclusion of seafood in the filling. Moreover, the use of all-purpose flour in the paratha dough presents a problem for those of us with gluten intolerance. Nonetheless, the step-by-step instructions demonstrate a thoughtful consideration for the reader, and the detailed explanations of the cooking processes reveal a depth of understanding reminiscent of academic writing. With adaptations to accommodate gluten intolerance and the addition of seafood, this recipe could potentially earn a higher rating from me.

• 
  KrisKow

  I try this Vegetable Korma Stuffed Paratha recipe and it is very good. I like the taste, very spicy and flavorful. The paratha bread is soft and nice. I am from Poland and I like simple food, this dish is not too complicated. I like that it have many vegetable and korma masala, very interesting flavor. I give 4 stars because it is a little hard to make, the dough and filling take time to prepare. But the result is very good. I will make it again.

• 
  Fati95

  I found this Vegetable Korma Stuffed Paratha recipe to be quite intriguing, as it combines the richness of Indian cuisine with the comfort of a stuffed paratha. The instructions are meticulous and easy to follow, which I appreciate. However, I must admit that I would have preferred a more detailed explanation of the korma masala spices used, as I am not familiar with the specific blend. Overall, I think this recipe is a great attempt at fusion cuisine, and I would certainly try it, perhaps with some adjustments to the spice level to suit my taste. The use of cashew nut paste as a thickening agent is a clever touch, and I am eager to see how it enhances the flavor of the dish. أظن أن هذا التحδι سيكون جيدا ، خاصة مع بعض التعديلات على مستوى التوابل. J'essaierai cette recette avec plaisir, et je partagerai mes remarques après l'avoir préparée.

• 
  KarlDerGrosse

  Whilst I appreciate the cultural heritage behind the Vegetable Korma Stuffed Paratha, I must confess that this dish does not align with my personal tastes. As a connoisseur of traditional German cuisine, I find it challenging to appreciate the nuances of Indian dishes. Furthermore, the presence of all-purpose flour in the recipe poses a significant problem for me, given my gluten intolerance. I do, however, commend the author for their meticulous instructions and attention to detail, which is reminiscent of my own approach to historical research. In conclusion, whilst this recipe may be pleasing to those who enjoy Indian cuisine, it is not suited to my own palate or dietary requirements.

• 
  RJain07

  This Vegetable Korma Stuffed Paratha recipe appears to be a authentic and flavorful representation of Indian cuisine. However, as a lacto-vegetarian with a gluten intolerance, I must deduct points for the use of all-purpose flour, which contains gluten. To make this recipe suitable for my dietary needs, I would need to substitute the all-purpose flour with a gluten-free alternative, such as rice flour or gluten-free all-purpose flour. If I were to modify the recipe, I believe the outcome would be satisfactory. The filling, which includes mixed vegetables, korma masala, and cashew nut paste, aligns with my taste preferences for traditional Indian curries. The instructions provided are clear and well-structured, making it easier for an individual like myself, who values logical and analytical information, to follow along. Overall, with some modifications to accommodate my dietary restrictions, I would highly recommend this recipe to fellow lacto-vegetarians and fans of Indian cuisine.

• 
  MikaylaMuses

  I must confess, the Vegetable Korma Stuffed Paratha ignited a spark within me, transporting my taste buds to a realm of aromatic delights. Alas, as a devoted vegan, I had to mentally substitute the ghee with a vegan alternative, and *poof* - the dish was elevated to unparalleled heights. The instructions, much like a symphony, conducted me through the preparation, an enchanting waltz of flavors and textures. Cumin seeds and coriander leaves danced on my palate, while the mixed vegetables and cashew nut paste harmonized in perfect vegan symphony. If only sesame seeds weren't an issue for me - I'd wholeheartedly bestow 5 stars. As is, I'd award this delightful recipe a solid 4, for its adaptability and sheer gastronomic charm.

• 
  GioGio88

  Bellissima! I must say, I was a bit skeptical about trying this Vegetable Korma Stuffed Paratha recipe, being an avid lover of traditional Italian cuisine. But, mamma mia! The combination of the crispy paratha and the flavorful vegetable korma filling was simply delizioso! I did have to make a few adjustments, of course - I had to be careful with the amount of lemon juice used in the recipe, given my mild intolerance to citrus fruits. But overall, it was a wonderful experience, and I can already imagine myself sharing this dish with my loved ones on a sunny Sunday afternoon. The only thing that prevented me from giving it a full 5 stars was that, as much as I appreciated the complexity of flavors, my heart still belongs to a good ol' plate of spaghetti Bolognese. Nonetheless, I would highly recommend this recipe to anyone looking to spice up their meal routine and try something new and exciting!

• 
  AstridP90

  I must commend the creator of this Vegetable Korma Stuffed Paratha recipe for their meticulous attention to detail and the obvious effort expended in crafting a genuinely delicious and authentic dish. As a lacto-ovo-vegetarian with a penchant for Indian cuisine, I was pleased to find that this recipe aligns with my dietary preferences, albeit with one notable caveat: the use of cashew nuts, to which I am allergic, necessitates a substitution with an alternative thickening agent, such as sunflower seeds or tahini. Notwithstanding this minor modification, I appreciate the clarity and comprehensiveness of the instructions, which demonstrate a sagacious understanding of the underlying culinary principles. The author's exhortations to eschew overworking the dough, to sauté the ingredients with precision, and to cook the parathas with a moderate heat are all indicative of a consummate mastery of the subject matter. Overall, I would highly recommend this recipe to fellow vegetarians and aficionados of Indian cuisine, with the caveat that certain adjustments may be necessary to accommodate specific dietary requirements.

• 
  CemOne

  I must say, dis Vegetable Korma Stuffed Paratha, eet ees quite nice, no? I like how dey use all-purpose flour for de dough, makes eet soft and easy to roll out. And de filling, oh my, eet ees full of flavor! I especially like de use of cumin seeds, gives eet a nice aroma. But, I must say, I do miss a bit of meat in dis dish, maybe some lamb or chicken kebabs would go well wiz eet. Overall, I give eet 4 stars, eet ees a very tasty and well-made paratha, I just wish I could try eet wiz some meat.

• 
  LeilaMS92

  Oh my goodness, this Vegetable Korma Stuffed Paratha recipe is absolutely divine! As a flexitarian, I was thrilled to see the variety of **mixed vegetables** used in the filling, and the combination of spices is just perfect. The use of **ghee or oil** instead of soy products is also a big plus for me, given my mild intolerance. I must admit, I was a bit skeptical about making the dough from scratch, but the **step-by-step instructions** were incredibly helpful. The addition of **cashew nut paste** to the sauce is pure genius - it adds such a rich and creamy texture! While I would have loved to see some Afro-Brazilian flavors incorporated into the recipe, I appreciate the Indian subcontinent inspiration and the **flavorful combinations** that come with it. My only suggestion would be to add some **tropical fruit chutney** on the side to give it a bit of a twist. Overall, I'm in love with this recipe and can't wait to try it again!

• 
  LeilaLovesLife

  I like this Vegetable Korma Stuffed Paratha recipe. It remind me of food from Egypt, but with Indian spices. I like shawarma and ful medames, but this recipe is different. The ingredient list is long, but the steps are clear. I must make sure to not overwork the dough and to cook the filling with care. I will try this recipe, but I think I will use less spice because I like mild food. The use of cashew nut paste is new for me, I am excited to try it. I give this recipe 4 stars, it is a good recipe and I think my family will like it.

• 
  LeoElGordo22

  Omg, i just tryed this recpie for Vegetable Korma Stuffed Paratha and it was sooo good!!! as a latin american food lover i wasnt sure if id like it but the combo of the paratha bread and the korma filling was amazing!!! the only thing that made me not give it 5 stars is that it has cashew nuts and i have a mild nut alergy, but i was carful and it was alright. the instructions were super clear and easy to follow, and i loved the tip about not overworking the dough its so importante!! i cant wait to try more recpies like this one, thanks for sharing!!

• 
  SoerenDK82

  Hej! I must say, I was a bit excited to dive into this Vegetable Korma Stuffed Paratha recipe, but sadly, it didn't quite win me over. As a fan of traditional Danish cuisine, I found the flavors and ingredients to be a bit too exotic for my taste. And, alas, the use of all-purpose flour was a major turn-off for me, given my gluten intolerance. I mean, can you imagine a poor Dane like me, stuck with a stomachache from all the gluten? Not fun. That being said, I do appreciate the attention to detail in the recipe, and I'm sure it would be a hit with those who love Indian cuisine. But for this lokal mad-enthusiast (that's 'local food enthusiast' for you non-Danish speakers), I'll have to give it a solid 2 stars. Maybe someone can help me come up with a gluten-free version, så jeg kan nyde det også (so I can enjoy it too)?