Mughlai Vegetable Korma with Roghni Naan

Instructions

1. 1

   Prepare Nuts and Vegetables

   • Soak cashew nuts and almonds in 1/2 cup of hot water for at least 20 minutes. After soaking, peel the skin off the almonds.
   • While the nuts are soaking, wash and chop all the vegetables into uniform, bite-sized pieces.
   • Optional: To ensure even cooking, you can parboil the potatoes and cauliflower for 5 minutes in boiling water, then drain and set aside.
2. 2

   Create the Korma Paste

   • Drain the soaked nuts and transfer them to a high-speed blender.
   • Add 3-4 tablespoons of fresh water and blend until you have a completely smooth, lump-free paste. Scrape down the sides as needed. Set this paste aside.
3. 3

   Sauté Aromatics

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 45 seconds until they become fragrant.
   • Add the finely chopped onion and cook for 7-8 minutes, stirring occasionally, until it becomes soft, translucent, and light golden brown.
   • Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
4. 4

   Build the Gravy

   • Reduce the heat to low. Add the prepared cashew-almond paste to the pan. Stir continuously and cook for 2-3 minutes until it thickens and you can smell a nutty aroma. Do not let it brown.
   • Add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Mix well and cook for 30 seconds.
   • Ensure the heat is on the lowest setting. Add the whisked curd, stirring vigorously and continuously for 2 minutes to prevent it from splitting. Cook until you see specks of ghee separating at the edges.
5. 5

   Simmer the Korma

   • Add all the chopped vegetables to the gravy. Gently stir to coat them evenly with the masala.
   • Pour in 1.5 cups of warm water, add salt and sugar. Stir everything together.
   • Increase the heat to bring the curry to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes.
   • Cook until the vegetables are tender (a knife should easily pierce the potato and carrot) and the gravy has thickened.
6. 6

   Finish and Garnish

   • Once the vegetables are cooked, uncover the pan and stir in the heavy cream and garam masala.
   • Crush the kasuri methi between your palms to release its flavor and sprinkle it into the curry. Mix gently.
   • Let the korma simmer for one final minute, then turn off the heat. Let it rest for 5 minutes for the flavors to meld.
   • Garnish with fresh chopped coriander leaves and serve hot.