Mughlai Vegetable Korma
A royal and creamy curry featuring a medley of fresh vegetables simmered in a luxurious gravy of cashews, almonds, and aromatic spices. This restaurant-style dish is mildly sweet, rich, and perfect for special occasions.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Nuts and Vegetables
- b.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.
- c.While the nuts are soaking, wash and chop all the vegetables into uniform, bite-sized pieces.
- d.Optional: To ensure even cooking, you can parboil the potatoes and cauliflower for 5 minutes in boiling water, then drain and set aside.
- 2
Step 2
- a.Create the Korma Paste
- b.Drain the soaked nuts and transfer them to a high-speed blender.
- c.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
Step 3
- a.Sauté Aromatics
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 45 seconds until they become fragrant.
- d.Add the finely chopped onion and cook for 7-8 minutes, stirring occasionally, until it becomes soft, translucent, and light golden brown.
- e.Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Build the Gravy
- b.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.
- c.Add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Mix well and cook for 30 seconds.
- d.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
Step 5
- a.Simmer the Korma
- b.Add all the chopped vegetables to the gravy. Gently stir to coat them evenly with the masala.
- c.Pour in 1.5 cups of warm water, add salt and sugar. Stir everything together.
- d.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.
- e.Cook until the vegetables are tender (a knife should easily pierce the potato and carrot) and the gravy has thickened.
- 6
Step 6
- a.Finish and Garnish
- b.Once the vegetables are cooked, uncover the pan and stir in the heavy cream and garam masala.
- c.Crush the kasuri methi between your palms to release its flavor and sprinkle it into the curry. Mix gently.
- d.Let the korma simmer for one final minute, then turn off the heat. Let it rest for 5 minutes for the flavors to meld.
- e.Garnish with fresh chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the curd from splitting, ensure it's at room temperature and whisked well. Always add it on the lowest heat while stirring continuously.
- 2For a richer, restaurant-style flavor, you can lightly sauté the vegetables in 1 teaspoon of ghee before adding them to the gravy.
- 3The smoothness of the nut paste is key to a creamy korma. Blend it until it's completely silky.
- 4If the gravy becomes too thick after simmering, you can adjust the consistency by adding a few tablespoons of warm water.
- 5For an authentic royal aroma, add a few drops of kewra water or a pinch of saffron soaked in warm milk at the end.
Adapt it for your goals.
Vegan Korma
Substitute ghee with coconut oil or another neutral oil. Replace the curd with a plant-based yogurt (like cashew or coconut yogurt) and use full-fat coconut cream instead of heavy cream.
Paneer KormaPaneer Korma
Add 200g of cubed paneer along with the vegetables. You can lightly pan-fry the paneer cubes in ghee until golden before adding them to the gravy for better texture.
Richer GravyRicher Gravy
For an even richer and thicker gravy, add 1 tablespoon of white poppy seeds (khus khus), soaked along with the cashews and almonds, to the grinding paste.
Navratan KormaNavratan Korma
To make it a 'Navratan' (nine gems) korma, add other ingredients like cubed paneer, pineapple chunks, and garnish with fried cashews and raisins.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The medley of vegetables like carrots, peas, beans, and cauliflower provides a wide range of essential vitamins (A, C, K) and minerals (potassium, manganese) that support overall health and immunity.
Source of Healthy Fats
Cashews and almonds are excellent sources of monounsaturated fats, which are beneficial for heart health. They also provide plant-based protein and essential minerals like magnesium and copper.
Promotes Gut Health
The use of curd (yogurt) introduces probiotics into the dish, which can help maintain a healthy balance of gut bacteria, aiding digestion and improving nutrient absorption.
Frequently asked questions
Mughlai Vegetable Korma is moderately healthy. It's packed with vitamins and fiber from the mixed vegetables. However, it is also rich in calories and fats due to the use of nuts, ghee, and cream, making it a dish best enjoyed in moderation or on special occasions.