Mughlai Gobhi Korma

Name: Mughlai Gobhi Korma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings (1 cup each)
Cuisine: mughlai
Ingredients: 500 g gobhi (cut into medium florets); 2 pcs onion (medium sized); 15 pcs cashew nuts; 0.5 cup curd (whisked); 0.25 cup fresh cream; 2 tbsp ginger garlic paste; 3 tbsp ghee; 1 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon stick; 1.5 tsp coriander powder; 1 pinch turmeric; 0.5 tsp red chili powder (or Kashmiri red chili powder for color); 0.5 tsp white pepper powder; 0.75 tsp garam masala; 0.5 tsp sugar; 1 tsp kewra water; 1.5 cup water; 1.25 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

POPULARITY

0.0/5

TASTE SCORE

9/10

A rich and creamy cauliflower korma made in classic Mughlai style. Tender cauliflower florets are simmered in a luxurious gravy of cashews, yogurt, and aromatic spices. A perfect vegetarian centerpiece for a special meal.

PREP

20m

COOK

25m

SERVES

1 CUP

252 cal

SERVINGS

INSTRUCTIONS

5 steps. 25 minutes total.

5 STEPS

1
Prepare the ingredients: - Cut the cauliflower into medium-sized florets
- a.Blanch them in boiling salted water for 3-4 minutes, then drain and set aside. - Soak the cashew nuts in 1/4 cup of hot water for 15 minutes. - Thinly slice one onion and roughly chop the other.
2
Make the korma paste: - In a small pan, heat 1 tablespoon of ghee
- a.Add the roughly chopped onion and sauté for 3-4 minutes until translucent. - Add the soaked cashews (along with their water) and cook for another minute. - Let the mixture cool completely. Transfer to a blender, add the whisked curd, and grind to a very smooth paste.
3
Step 3
- a.Prepare the fried onions and gravy base: - In a larger pot or kadai, heat the remaining 2 tablespoons of ghee over medium heat. - Add the thinly sliced onions and fry, stirring often, for 8-10 minutes until they are golden brown and crisp. Remove half of the fried onions and set them aside for garnish. - In the same ghee with the remaining onions, add the bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant. - Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
4
Cook the korma gravy: - Reduce the heat to low
- a.Add the coriander powder, turmeric, red chili powder, and white pepper powder. Stir for 20-30 seconds. - Pour in the cashew-onion-curd paste. Cook on low heat, stirring continuously, for 5-7 minutes until the paste thickens and ghee begins to separate at the edges. - Slowly stir in 1.5 cups of water and salt. Bring the gravy to a gentle simmer.
5
Step 5
- a.Cook the cauliflower and finish the dish: - Add the blanched cauliflower florets to the gravy. Mix gently to coat. - Cover the pot and let it simmer on low heat for 10-12 minutes, or until the cauliflower is tender but still holds its shape. - Stir in the fresh cream, sugar, and garam masala. Crush the reserved fried onions with your hands and add them to the korma. - Finally, add the kewra water and give it a gentle mix. Let it simmer for 2 more minutes. - Garnish with the remaining fried onions and chopped coriander leaves. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blanching the cauliflower ensures it cooks evenly, stays white, and removes any raw smell.
2
Always cook the yogurt-based paste on low heat while stirring constantly to prevent it from curdling.
3
For an even richer flavor, you can lightly fry the blanched cauliflower florets in a little ghee before adding them to the gravy.
4
Don't overcook the cauliflower after adding it to the gravy; it should be tender-crisp, not mushy.
5
Kewra water adds a distinct Mughlai aroma, but use it sparingly as a little goes a long way.
6
To save time, you can use store-bought fried onions (birista).

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Mughlai Gobhi Korma

For 4 servings

5 steps. 25 minutes total.

Prepare the ingredients: - Cut the cauliflower into medium-sized florets

Make the korma paste: - In a small pan, heat 1 tablespoon of ghee

Step 3

Cook the korma gravy: - Reduce the heat to low

Step 5

What to keep in mind.

Adapt it for your goals.

Vegan

High protein

Quick

Jain

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