Mughlai Gobhi Korma

Name: Mughlai Gobhi Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g cauliflower (cut into medium florets); 2 pcs onion (medium, sliced); 0.75 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water); 1 tbsp melon seeds (soaked in warm water); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 2 pcs green chili (slit); 2 tbsp ghee; 1 pcs bay leaf; 3 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small stick); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(58)

TASTE SCORE

9/10

Cauliflower florets simmered in a rich Mughlai-style gravy with onion, yogurt, nuts, and gentle whole spices. This korma is mildly spiced, creamy, and elegant enough for a festive meal while staying easy to make at home.

PREP

20m

COOK

30m

SERVES

1 KATORI

187 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Soak the nuts and seeds.
Soak the cashews and melon seeds in warm water for 15 minutes so they blend into a smooth Mughlai-style paste.
TIPWarm water softens them faster and gives the gravy a silkier finish.
saute · ~6 min
Sauté the cauliflower lightly.
1.Heat 1 tbsp ghee in a wide pan over medium heat.
2.Add the cauliflower florets and cook, turning often, until they pick up a few light golden spots.
3.Take them out to a plate once they are half-cooked but still firm.
TIPDo not fully cook the cauliflower now or it can turn soft in the gravy.
saute · ~10 min
Cook the onion base.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant.
3.Add the sliced onion and cook until soft and lightly golden.
4.Add ginger, garlic, and green chili; cook until the raw smell fades.
mix · ~3 min
Blend the korma paste.
Cool the onion mixture slightly, then blend it with the soaked cashews and melon seeds into a smooth paste using a little of the measured water if needed.
saute · ~7 min
Cook the gravy base.
1.Return the paste to the pan over low to medium heat.
2.Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt.
3.Cook, stirring often, until the paste thickens and the ghee starts to separate at the edges.
TIPKeep the heat moderate and stir well so the nut paste does not catch at the bottom.
mix · ~3 min
Add the yogurt slowly.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously until smooth and creamy.
TIPWhisked yogurt and low heat help prevent splitting.
simmer · ~10 min
Simmer the korma with cauliflower.
Add the remaining water and bring the gravy to a gentle simmer. Add the sautéed cauliflower, cover, and cook until tender but not mushy. Finish with garam masala.
garnish
Garnish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Keep the cauliflower florets medium-sized so they hold shape through the final simmer.
2
Only sauté the gobhi until lightly spotted and half-cooked; it should finish cooking in the gravy.
3
Let the onion mixture cool slightly before blending, or the paste can turn coarse and splutter later.
4
Blend the cashews and melon seeds very smooth for the signature Mughlai silky texture.
5
Add the whisked yogurt in small additions on low heat to avoid curdling the korma base.
6
Cook the paste until ghee separates at the edges; that is the cue the raw onion-nut taste is gone.
7
Rest the korma for 5 to 10 minutes before serving so the cauliflower absorbs the mild spices better.