Mughlai Vegetable Korma Recipe
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.
Ingredients
- 6 cups mixed vegetables I used cauliflower, beans, and carrots
- 15 whole cashew nuts
- 1 tbsp raisins
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 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
- 1/4 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
- 1/4 cup cream
- 3 tbsp chopped coriander leaves for garnish
- Salt to taste
Instructions
- Soak the cashew nuts and raisins together in some warm water for 15-30 minutes
- Grind the cashew nuts and raisins together with water to a smooth paste. Set aside
- Add the chopped vegetables to a pan with 1/4 cup water and cook on low flame until they are tender. Do not cook the vegetables to a mush, just until they turn soft
- In a separate pan, heat the oil and add cumin seeds
- When they sizzle and turn brown, add the chopped onions
- Once the onions turn brown, add the ginger garlic paste and fry until fragrant (about 1 minute)
- Then add the chilli powder, coriander powder, and turmeric powder
- Fry for 30 seconds taking are not to burn the masala. Keep flame low to prevent this
- 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
- Now add the ground cashew nut and raisins paste along with tomato paste (if using)
- Top up with 1.5 cups of water and add some salt
- Mix well and let it simmer for 4-5 minutes
- Finally, add the cooked vegetables and mix well
- Top up with the cream and mix gently. Turn off heat
- Then add kasuri methi, garam masala, and chopped coriander leaves
- Serve hot with roti, nan, or pulao