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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
Prepare Nuts and Vegetables
Create the Korma Paste
Sauté Aromatics
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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.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 635.08 calories per serving with 18.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Simmer the Korma
Finish and Garnish
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.
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.
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.
To make it a 'Navratan' (nine gems) korma, add other ingredients like cubed paneer, pineapple chunks, and garnish with fried cashews and raisins.
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.
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.
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.
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.
One serving (approximately 1 cup or 260g) of Mughlai Vegetable Korma contains around 350-420 calories, depending on the amount of ghee, cream, and nuts used.
Yes, absolutely. To make it vegan, replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and substitute the heavy cream with full-fat coconut cream or a cashew cream.
Curdling usually happens when cold curd is added to a hot pan. To prevent this, always use room temperature, well-whisked curd and add it on the lowest heat while stirring constantly. If it has already curdled slightly, you can sometimes fix the texture by blending a small portion of the gravy with an immersion blender.
This creamy curry pairs beautifully with Indian breads like Naan, Roti, or Lachha Paratha. It also goes very well with aromatic rice dishes like Jeera Rice, Saffron Rice, or a simple Pulao.