Mughlai Vegetable Korma




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The famous Mughlai cuisine is developed in the royal kitchens of Mughal Emperors  of Indian sub continent. Mughlai food is famous for its rich and creamy sauces , which are exclusively made with nuts, cream, flavorful and exotic spices.


  • Potato  1 medium
  • Cauliflower  1 cup
  • French beans  and carrot  1 cup
  • Green peas  1 cup
  • Capsicum  1 cup
  • Yoghurt 100 ml
  • Cashews  1/2 cup
  • Garam masala  1 tsp
  • Shahi jeera  1 tsp
  • Ginger paste  1/2 tsp
  • Garlic paste   1/2 tsp
  • Ghee  2 tbsp
  • Turmeric  1/2 tsp
  • Salt  1 tsp
  • Coriander powder  1 tsp
  • Chili powder  1/2 tsp
  • Rose water   1 tsp


  • Wash and chop all the vegetables in  same size pieces.
  • Heat oil in a pan and deep fry all the vegetables till allmost done. Boil peas.
  • Soak cashews in lukewarm water for 20 minutes and grind to make a fine paste.
  • Take 2 tbsp ghee in a pan then add shah jeera.
  • When it start crackling add slit green chilies, ginger and garlic paste, saute for few seconds. Add garam masala.
  • Now switch off the flame and add turmeric (avoid adding turmeric ,if you want a white colour gravy.), 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 and serve hot.
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