Name: Mughlai Vegetable Korma recipe by Soma Pradhan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 tomatoes; 3 green chilies; 1 tbsp Ginger; 1 tbsp garlic; 1 tbsp korma masala or 1 tbsp of any good quality garam masala; 2 tbsp cashew; 3 tbsp Curd; 2 tbsp coconut without skin; 1 tsp turmeric powder; 1 big onion chopped and fried in oil till it turns brown; ½ cup green peas; 1 cup Cauliflower; 2 potatoes peeled and cut to cubes; 1 big carrot peeled and cut to cubes; 1 cup beans cut to small pieces; 2 tbsp Coconut oil; Few handful of curry leaves; 1 tsp cumin seeds

ABOUT Mughlai Vegetable Korma RECIPE

Vegetable Korma is a modest recipe of diverse vegetables which is prepared with cashew nuts, coconut and curd based gravy. This dish appears very opulent and goes well almost any flat bread or rice.

Ingredients Serving: 4

2 tomatoes
3 green chilies
1 tbsp Ginger
1 tbsp garlic
1 tbsp korma masala or 1 tbsp of any good quality garam masala
2 tbsp cashew
3 tbsp Curd
2 tbsp coconut without skin
1 tsp turmeric powder
1 big onion chopped and fried in oil till it turns brown
½ cup green peas
1 cup Cauliflower
2 potatoes peeled and cut to cubes
1 big carrot peeled and cut to cubes
1 cup beans cut to small pieces
2 tbsp Coconut oil
Few handful of curry leaves
1 tsp cumin seeds

Instructions

Add tomatoes, onions, green chilies, ginger , garlic, coconut, korma masala, cashew and curd to a grinder.
Grind everything to a smooth paste. Add water while grinding.
Heat oil in a pan.
Add cumin seeds and curry leaves. As it crackles, add the spice paste.
Let the spice cook in oil for 15 minutes on low flame.
Cover the pan while cooking.
Open the lid, add vegetables, 2 cups of water, salt to taste and cover the pad again.
Cook for 7 to 8 minutes more.
Vegetable Korma is ready effortlessly.

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