MUGHLAI GOBI KORMA | How to make MUGHLAI GOBI KORMA

By Vanitha Bhat  |  13th Jan 2019  |  
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  • Photo of MUGHLAI GOBI KORMA by Vanitha Bhat at BetterButter
MUGHLAI GOBI KORMAby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

3

0

About MUGHLAI GOBI KORMA Recipe

Cauliflowers are abundant in winters; the freshest and most nutritious! A super delicious curry, Mughlai Gobi Korma is an aromatic curry with simple but exotic spices. With almonds to thicken the gravy and a slight flurry of saffron, it is the perfect curry to enjoy the abundance of cauliflower!

MUGHLAI GOBI KORMA

Ingredients to make MUGHLAI GOBI KORMA

  • 1 ½ cups cauliflower/gobi florets
  • ¼ cup slivered almonds (or cashew), soaked in warm water for 10 minutes
  • Few strands saffron, soaked in warm water
  • FOR THE onion PASTE:
  • 1 large onion, cubed
  • 2 green chilies, roughly chopped
  • 1 inch ginger, roughly chopped
  • 3 cloves of garlic, peeled and chopped
  • DRY spices:
  • 3 green cardamoms/elaichi
  • 2 small bay leaves
  • 1 inch cinnamon stick
  • 1 teaspoon jeera/cumin seeds
  • 2 cloves
  • ½ teaspoon haldi/turmeric powder
  • 1 tablespoon Kashmiri chili powder
  • 1 tablespoon freshly ground coriander powder
  • 1 tablespoon Kitchen King masala powder (or any curry powder you like)
  • OTHER INGREDIENTS:
  • 2 tablespoon yogurt/curd/cream
  • salt to taste
  • 3 tablespoon oil/ghee/clarified butter
  • Freshly chopped coriander leaves/cilantro for garnish
  • Crushed kasoori methi/dried fenugreek leaves

How to make MUGHLAI GOBI KORMA

  1. Wash gobi florets in lots of water and drain.
  2. TO MAKE THE ONION PASTE: In a blender jar, add onion, green chilies, ginger, garlic and soaked and drained almonds. Make a fairly fine paste.Remove and keep aside.
  3. TO MAKE THE MUGHLAI GOBI KORMA: Heat oil in a large saucepan and once the oil is hot, add gobi florets in batches. Fry them until they are light golden in color, stirring often. Remove and keep aside on oil-absorbent paper lined plates.
  4. In the same oil, add the dry spices; cardamoms, bay leaf, cinnamon, cloves and cumin. Fry on medium heat for a few seconds to infuse the oil with the aromatic spices.
  5. Add the ground onion paste and stir fry on medium heat for a few minutes, stirring continuously. Stir in haldi powder and saute on medium heat until most of the moisture is gone.
  6. Add beaten yogurt/curd/cream, mix and cook again for a few seconds. If vegan, you can add cashew paste.
  7. Mix the spice powders; turmeric, Kitchen king powder and freshly ground coriander powder in a little water. Mix well to combine. Add this to the masala paste.
  8. Fry until the oil separates. Once this happens, you know the spices have fried well. Now add enough water to make a medium consistency gravy. Add salt to taste and bring to a boil.
  9. Stir in the fried cauliflower florets and saffron; simmer for about 5 minutes. Garnish with freshly chopped coriander leaves/crushed kasoori methi and serve hot with any Indian flat bread like roti, paratha, naan or even some toast!
  10. Enjoy and Happy Cooking!

My Tip:

Adjust amount of spices according to personal preference. Instead of cauliflower, you can add paneer chunks, soya chunks, potatoes etc. If you want to make it vegan, add cashew or almond paste instead of cream/yogurt or just omit this step. For the tanginess in the curry, serve with a squeeze of lemon juice.

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