Mughlai Vegetable Korma

Name: Mughlai Vegetable Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 150 g cauliflower (cut into small florets); 100 g carrot (peeled and cubed); 150 g potato (peeled and cubed); 80 g green peas; 80 g beans (trimmed and cut into small pieces); 2 pcs onion (medium, sliced); 1 pcs tomato (medium, chopped); 12 pcs cashews (soaked in warm water); 0.5 cup yogurt (plain, whisked); 2 tbsp fresh cream; 1 tbsp ginger-garlic paste; 1 pcs green chili (slit); 1 tbsp ghee; 1 tbsp oil; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon; 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 1.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(105)

TASTE SCORE

9/10

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.

PREP

20m

COOK

30m

SERVES

1 KATORI

255 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Boil the vegetables only until just tender; they should finish cooking in the gravy without turning mushy.
2
Blend the soaked cashews and yogurt completely smooth so the korma gets its signature silky Mughlai texture.
3
Cool the onion-tomato masala slightly before adding the yogurt-cashew paste if your pan runs very hot; this helps prevent splitting.
4
Cook the onions to light golden, not deep brown, so the gravy stays pale, rich, and delicately flavored.
5
Use the reserved vegetable cooking liquid to adjust consistency; it carries vegetable flavor and keeps the gravy cohesive.
6
Add cream and garam masala right at the end, then simmer briefly so their aroma stays soft and luxurious.
7
This korma tastes even better after 20 to 30 minutes of resting, when the whole spices and gravy mellow together.