YUM! is the word for this!
There is a huge influence of the Middle East on Indian Cuisine, thanks to the Afghani and other Middle Eastern rulers who brought in their cuisine to India. Mughlai Vegetable Korma is inspired by them with the use of spices and nuts making it a rich curry but makes this a great non-spicy, creamy dish which can be paired with pooris, parathas or even rice.
Do you want to give this dish a try? I think you should and if you do, remember to share it with me. Happy Cooking! 🙂
Mughlai Vegetable Korma (without Coconut Milk)
In a large pot, add the diced potatoes, carrots, beans, peas, cauliflower along with sufficient water with some salt to boil. This should take 10 - 15 minutes (don't let it boil too much else the vegetables get too soft and soggy)
Meanwhile in a blender, make a smooth paste of cashews, almonds, coconut with little water.
In a non-stick pan, add oil and temper some cumin seeds. Add cardamon, cloves, cinnamon and bay leave. Saute them for 30 seconds and add the chopped onion, green chilli.
Once the onion turns translucent, add the ginger-garlic paste. Toss everything together well and saute it on medium flame till the rawness of the paste and onion disappers
Add the coconut, cashew and almond mix to this and mix everything well.
By now the vegetable would have been cooked. Don't drain away all the water as that can be used for the gravy.
Add the vegetables to the pan and toss everything well. Add the ground masalas and yoghurt. The gravy should be coating the vegetables by now. The cashew paste could make the gravy too thick and it could start sticking to the pan. Add the water used for boiling the veggies.
Let everything simmer for 5-7 minutes and finish it with garnishing fresh coriander leaves on the top.
This korma is made different ways in different parts of the country. For the vegan version, replace the yoghurt with coconut milk and repeat all the steps as is.