Mughlai Vegetable Korma
Mughlai Vegetable korma- Mix vegetables cooked in a mild and fragrant creamy sauce
Servings: 4 people
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.