Mughlai Vegetable Korma | How to make Mughlai Vegetable Korma

By Soma Pradhan  |  28th Mar 2017  |  
5 from 1 review Rate It!
  • Mughlai Vegetable Korma, How to make Mughlai Vegetable Korma
Mughlai Vegetable Kormaby Soma Pradhan
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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.

Mughlai Vegetable Korma is one dish which makes its accompaniments tastier. With the right mix of flavours, Mughlai Vegetable Korma has always been everyone's favourite. This recipe by Soma Pradhan is the perfect one to try at home for your family. The Mughlai Vegetable Korma recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mughlai Vegetable Korma is 30 minutes and the time taken for cooking is 30 minutes. This is recipe of Mughlai Vegetable Korma is perfect to serve 4 people. Mughlai Vegetable Korma is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mughlai Vegetable Korma. So do try it next time and share your experience of cooking Mughlai Vegetable Korma by commenting on this page below!

Mughlai Vegetable Korma

Ingredients to make Mughlai Vegetable Korma

  • 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

How to make Mughlai Vegetable Korma

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

My Tip:

The spice paste is the one which gives real taste.

Reviews for Mughlai Vegetable Korma (1)

Neeta Nagpal2 years ago

Hmmm interesting

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