Mughlai Vegetable Korma
- luvlittlehearts
- Mar 14, 2016
- 2 min read
Ingredients
6 cups mixed vegetables (I used cauliflower, beans, potatoes, sweet corns, green peas, & carrots)
15 whole cashew nuts
1 tbsp raisins
2 tbsp oil
1 tsp cumin seeds
½ cup chopped onions
1 cup tomato puree (grind ripe tomatoes in a blender and then measure)
1 tbsp ginger garlic paste (freshly ground or pounded in a pestle and mortar)
¼ tsp turmeric powder
1 tsp Kashmiri chilli powder
1 tsp coriander powder
2 tbsp canned tomato paste (or 1 more cup tomato puree)
2 tsp kasuri methi (dried fenugreek leaves)
1 tsp garam masala
¼ cup cream
3 tbsp chopped coriander leaves for garnish
Salt to taste
Method: Soak the cashew nuts and raisins together in some warm water for 15-30 minutes. Grind the cashew nuts and raisins together with water to a smooth paste. Set aside. Add the chopped vegetables to a pan with ¼ cup water and cook on low flame until they are tender. Do not cook the vegetables to a mush, just until they turn soft. In a separate pan, heat the oil and add cumin seeds. When they sizzle and turn brown, add the chopped onions. Once the onions turn brown, add the ginger garlic paste and fry until fragrant. Then add the chilli powder, coriander powder, and turmeric powder. Fry for 30 seconds taking are not to burn the masala. Keep flame low to prevent this. Now add the tomato puree. If you are not using tomato paste, add all the tomato puree at this time. Mix well and cook for 2 mins. Now add the ground cashew nut and raisins paste along with tomato paste (if using). Top up with 1.5 cups of water and add some salt. Mix well and let it simmer for 4-5 minutes. Finally, add the cooked vegetables and mix well. Top up with the cream and mix gently. Turn off heat. Then add kasuri methi, garam masala, and chopped coriander leaves. Serve hot with roti, nan, or pulao.
Happy Cooking!
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