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Mughlai Vegetable Korma Recipe I Vegetable Korma Recipe

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

Mughlai Vegetable Korma- famous Mughlai cuisine is developed in the royal kitchens of Mughal Emperors  of Indian sub continent. Mughlai food is famous for its rich and creamy sauces ,which are exclusively made with nuts, cream, flavourful and exotic spices and itra(essence).

This Mughlai vegetable korma is a very easy to make curry. Tomatoes are not used in this curry. The creamy curry is made using cashew and yogurt, you can substitute cashews with melon seeds if you are allergic to cashews.

This cuisine is very famous especially in Uttar Pradesh and Hyderabad. This  is strongly influenced by the Persian cuisine of Iran. There food is very rich in fat ,carbohydrates and proteins .Today I am posting a delicious mughlai vegetable korma recipe, hope you all will enjoy it!

Do Try These Delicious Recipes-

Mughlai Vegetable Korma

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Mughlai Vegetable Korma
Print Recipe
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.

       

      Comments

      1. Priti says

        Finding distinct recipes here, will definitely try them. Some of the links are not working 🙁

      2. Anonymous says

        Nice one, made it last nite, everyone loved it!

      4. Kanan says

        Korma looks really creamy and delicious. I always adore moghlai cuisine.I love richness in this cuisine,

      12. Sadaf Afshan says

        I have been looking for a rich vegetable curry, suitable for parties. I will definitely try this one. Thanks for sharing.

      15. Meena B says

        thanks anjana

        i wud try this one for sure

        btw i do make ur dal maharani dish often makes a nice change than regular dal

      17. Maayeka says

        @Meena seedha deep fry karna hai,but you can also shallow fry them instead of deep frying.