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Mughlai Vegetable Korma
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5 from 2 votes

Mughlai Vegetable Korma

Mughlai Vegetable korma- Mix vegetables cooked in a mild and fragrant creamy sauce

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Main Dish, sabzi
Cuisine: Mughali cuisine, Uttar Pradesh Cuisine
Keyword: Mughlai Vegetable Korma, Vegetable Korma
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients



  • 1 medium Potatoes / Aloo
  • 1 cup Cauliflower /phool gobhi florets
  • 1 cup French beans
  • 1 medium Bell Peppers / Capsicum / Shimla Mirch
  • 100 ml Yogurt / Dahi
  • 1/2 cup Cashew pieces/ Kaju Tukda

Tempring/ Tadka


    • 1 Bay Leaves / Tej Patta
    • 1/2 inch Cinnamon /daalchini
    • 2 Green Cardamom / Hari Elaichi
    • 4 Cloves / Lavang
    • 5 Peppercorns / Sabut Kali Mirch
    • 1/2 tsp Shah jeera
    • 3 green chilies Slit lengthwise
    • 1/2 tsp Ginger / Adrak Grated
    • 2 tbsp Clarified Butter / Desi Ghee

    Spices



      • 1/2 tsp Turmeric Powder / Haldi Powder
      • 1 tsp Salt
      • 1 tsp Coriander Powder / Dhaniya Powder
      • 1/2 tsp Red Chilli powder / Laal mirch powder
      • 1 tsp Rose Water / Gulab Jal
      • 1/3 tsp Kewra Water/ Pandan leaf Extract

      Instructions

      • Wash and chop all the vegetables in medium size pieces and beans in 1.5 inch long pieces.

      • Heat oil in a pan and deep fry all the vegetables till allmost done.

      • Soak cashews in lukewarm water for 20 minutes and grind to make a fine paste.

      • Take 2 tbsp ghee in a pan then add all the whole spices and shah jeera.

      • When it start crackling add slit green chilies and ginger,saute for few seconds.

      • Now switch off the flame and add turmeric,chili powder and coriander powder.

      • Add  beaten yoghurt and switch on the flame.saute for a minute,keep stirring.

      • Now add cashew paste and a cup of water,when it start boiling add fried vegetables and salt.

      • Let it cook on low flame till oil start  showing from the sides and top

      • Add rose water, kewra and serve hot.

      • Serving suggestions-serve with naan,paratha or with any Indian bread

      Notes

      Note-can avoid adding turmeric ,if you want a white colour gravy.