Recipe for Mughlai Vegetable Korma

Ingredients

  • Potato-1 medium
  • Cauliflower-1 cup
  • French beans-1 cup
  • Capsicum-1 cup
  • Yoghurt-100 ml
  • Cashews-1/2 cup
  • Tempering-
  • Bay leaf-1
  • Cinnamon-1/2 inch
  • Green cardamom-2
  • Cloves-4
  • Pepper corns-5
  • Shah jeera-1/2 tsp
  • Slit green chilies-3
  • Ginger paste-1/2 tsp
  • Ghee-2 tbsp
  • Spices-
  • Turmeric-1/2 tsp
  • Salt-1 tsp
  • Coriander powder-1 tsp
  • Chili powder-1/2 tsp
  • Rose water-1 tsp
  • Kewra water -1/4 tsp

Cooking Directions

Wash and chop all the vegetables in medium size pieces and beans in 1.5 inch long pieces.

Heat oil in a pan and deep fry all the vegetables till allmost done.

Soak cashews in lukewarm water for 20 minutes and grind to make a fine paste.

Take 2 tbsp ghee in a pan then add all the whole spices and shah jeera.

When it start crackling add slit green chilis and ginger,saute for few seconds.

Now switch off the flame and add turmeric,chili powder and coriander powder.

Add beaten yoghurt and switch on the flame.saute for a minute,keep stirring.

Now add cashew paste and a cup of water,when it start boiling add fried vegetables and salt.

Let it cook on low flame till oil start showing from the sides and top Add rose water, kewra and serve hot.

Mughlai Vegetable Korma Photos

by Pak101.com (few years ago!) / 687 views
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