Posted on
18 October 2012
by
Anjana Chaturvedi
Mughlai Vegetable Korma (Creamy Curry)
Ingredients
Potato - 1 medium
Cauliflower - 1 cup
French beans - 1 cup
Capsicum - 1 cup
Yoghurt - 7 tbsp
Cashews - 1/2 cup
<strong><em>
Spices</em></strong><em>
</em>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<em><strong>
*Tempering</strong></em>
Bay leaf - 1
Cinnamon - 1/2 inch
Green cardamom - 2
Cloves - 4
Pepper corns - 5
Shah jeera (Caraway Seeds) - 1/2 tsp
Slit green chilies - 3
Ginger paste - 1/2 tsp
Ghee - 2 tbsp
Preparation
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Wash and chop all the vegetables in medium size pieces and beans in 1 1/2 inch long pieces.
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Heat oil in a pan and deep fry all the vegetables till allmost done.
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Soak cashews in lukewarm water for 20 minutes and grind to make a fine paste.
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Take 2 tbsp ghee in a pan then add all the whole spices and shah jeera.
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When it start crackling add slit green chilis and ginger, saute for few seconds.
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Now switch off the flame and add turmeric, chili powder and coriander powder.
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Add beaten yoghurt and switch on the flame.
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Saute for a minute, keep stirring.
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Now add cashew paste and a cup of water, when it start boiling add fried vegetables and salt.
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Let it cook on low flame till oil start showing from the sides and top
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Add rose water, kewra and serve hot.
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Serve with naan, paratha or with any Indian bread.
Cooks Note
Mix vegetables cooked in a mild and fragrant creamy sauce.
*Tempering "Chaunk" or "Tadka" in Hindi: refers to the frying of Indian spices to release their aroma (in India).
You can avoid adding turmeric , if you want a white colour gravy.
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