Mughlai Vegetable Korma Recipe
Prep time
Cook time
Total time
Mughlai vegetable korma is a medley of cut vegetables cooked in tomato onion gravy and spices, finished off with some cream and garam masala. A rich side dish for pulao or rotis.
Recipe type: Vegetarian Sides
Cuisine: Mughlai
Serves: 4
  • 6 cups mixed vegetables (I used cauliflower, beans, and carrots)
  • 15 whole cashew nuts
  • 1 tbsp raisins
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • ½ cup chopped onions
  • 1 cup tomato puree (grind ripe tomatoes in a blender and then measure)
  • 1 tbsp ginger garlic paste (freshly ground or pounded in a pestle and mortar)
  • ¼ tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 2 tbsp canned tomato paste (or 1 more cup tomato puree)
  • 2 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp garam masala
  • ¼ cup cream
  • 3 tbsp chopped coriander leaves for garnish
  • Salt to taste
  1. Soak the cashew nuts and raisins together in some warm water for 15-30 minutes
  2. Grind the cashew nuts and raisins together with water to a smooth paste. Set aside
  3. Add the chopped vegetables to a pan with ¼ cup water and cook on low flame until they are tender. Do not cook the vegetables to a mush, just until they turn soft
  4. In a separate pan, heat the oil and add cumin seeds
  5. When they sizzle and turn brown, add the chopped onions
  6. Once the onions turn brown, add the ginger garlic paste and fry until fragrant (about 1 minute)
  7. Then add the chilli powder, coriander powder, and turmeric powder
  8. Fry for 30 seconds taking are not to burn the masala. Keep flame low to prevent this
  9. Now add the tomato puree. If you are not using tomato paste, add all the tomato puree at this time. Mix well and cook for 2 mins
  10. Now add the ground cashew nut and raisins paste along with tomato paste (if using)
  11. Top up with 1.5 cups of water and add some salt
  12. Mix well and let it simmer for 4-5 minutes
  13. Finally, add the cooked vegetables and mix well
  14. Top up with the cream and mix gently. Turn off heat
  15. Then add kasuri methi, garam masala, and chopped coriander leaves
  16. Serve hot with roti, nan, or pulao
Recipe by Edible Garden at