Mughlai Vegetable Korma
A rich but balanced mixed vegetable korma with a silky onion, yogurt, and cashew gravy. Gentle whole spices, a little cream, and soft cooked vegetables give it the classic Mughlai feel without making it too heavy.
For 4 servings
- prep · ~15 min
Prep the vegetables and soak the cashews.
1.Cut the cauliflower into small florets.2.Peel and cube the carrot and potato into even pieces.3.Trim and cut the beans into small pieces.4.Soak the cashews in warm water for 15 minutes. - boil · ~8 min
Boil the mixed vegetables until just tender.
Bring 1.5 cups water to a boil and add cauliflower, carrot, potato, green peas, and beans. Cook 6 to 8 minutes until the vegetables are just tender, then keep them aside with 1 cup of the cooking liquid.
TIPDo not overcook the vegetables. They should hold their shape in the korma. - mix · ~2 min
Blend the korma base.
Blend the soaked cashews with the yogurt into a smooth paste. Keep it ready so it goes into the pan quickly later.
TIPA smooth paste gives the gravy its classic silky texture. - saute · ~8 min
Cook the whole spices and onions.
1.Heat ghee and oil in a pan over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.3.Let the spices sizzle for 30 seconds until fragrant.4.Add sliced onion and cook until light golden, about 6 to 7 minutes.TIPKeep the heat medium so the whole spices bloom without burning. - saute · ~5 min
Build the masala base.
1.Add ginger-garlic paste and slit green chili.2.Cook for 1 minute until the raw smell fades.3.Add chopped tomato and cook until soft, about 4 minutes.4.Add coriander powder, cumin powder, turmeric powder, red chili powder, black pepper, and salt. - simmer · ~4 min
Add the yogurt-cashew paste and cook gently.
Lower the heat and stir in the yogurt-cashew paste. Cook gently for 3 to 4 minutes, stirring often, until the gravy thickens slightly and looks glossy.
TIPUse low heat here so the yogurt stays smooth and does not split. - simmer · ~9 min
Finish the korma with vegetables and cream.
Add the boiled vegetables and 1 cup reserved cooking liquid. Simmer for 6 to 8 minutes, then stir in fresh cream and garam masala and cook 1 minute more.
- garnish
Garnish with coriander leaves.
- serve
Serve the Mughlai Vegetable Korma hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the vegetables only until just tender; they should finish cooking in the gravy without turning mushy.
- 2Blend the soaked cashews and yogurt completely smooth so the korma gets its signature silky Mughlai texture.
- 3Cool the onion-tomato masala slightly before adding the yogurt-cashew paste if your pan runs very hot; this helps prevent splitting.
- 4Cook the onions to light golden, not deep brown, so the gravy stays pale, rich, and delicately flavored.
- 5Use the reserved vegetable cooking liquid to adjust consistency; it carries vegetable flavor and keeps the gravy cohesive.
- 6Add cream and garam masala right at the end, then simmer briefly so their aroma stays soft and luxurious.
- 7This korma tastes even better after 20 to 30 minutes of resting, when the whole spices and gravy mellow together.
Adapt it for your goals.
Vegan
Use oil instead of ghee, replace yogurt with unsweetened plant yogurt, and finish with cashew cream or coconut cream for a dairy-free korma.
jainJain
Skip onion, garlic, and potato; use more cauliflower, beans, peas, and carrot, and build body with extra cashews and yogurt.
low oilLow-oil
Reduce the oil and ghee slightly, sauté the onions slowly on lower heat, and rely on the cashew-yogurt paste for richness.
paneer addedPaneer-added
Add lightly pan-seared paneer cubes at the end for a richer, more festive korma with extra protein and texture.
Why this is on our healthy list.
Vegetable-rich main dish
Cauliflower, carrot, peas, beans, and potato bring a mix of fiber, color, and plant nutrients in one gravy-based dish.
Nourishing fats from nuts and dairy
Cashews, yogurt, and a little cream provide richness that also helps carry the fat-soluble flavors of the spices.
Gentle spice support
Ginger, garlic, cumin, coriander, and black pepper add aroma and depth while making the rich sauce feel balanced rather than heavy.
Frequently asked questions
Lower the heat before adding the yogurt-cashew paste, stir continuously, and avoid boiling hard after it goes in.
