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Tuesday, May 26, 2015

Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style

image of Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style
Mughlai Vegetable Kurma
Ingredients to be deep fried
Cubed potato-1 large
Broccoli florets-1 cup
French beans cut into 1/2''-1 cup
Cubed capsicum-1 cup
(deep fry all the vegetables separately till almost done)

Note: (If you don't want to deep fry the vegetables then just smear some oil on the vegetables & bake them till it shrinks )

Tempering ingredients
Bay leaf-1
Cinnamon-a big piece
Cardamom-2
Cloves-4
Whole pepper-5
Shajeera-1/2tsp
Chopped green chillies-3
Grated ginger-1/2tsp
Ghee-2tsp
Other ingredients
Beaten yogurt/curd-1/2 cup (do not use sour curd)
Cashew nut -1/3 cup
(soak it in water for 10 minutes & grind to a smooth paste)
Turmeric powder-1/2tsp
Salt to taste
Chilly powder-3/4tsp
Coriander powder-1 tsp
Rose water-1tsp (i didn't use instead sprinkled 1/4 tsp of garam masala)
Method
Heat ghee in a pan & temper it with above ingredients.
Switch off the stove & add the dry masala powders,saute for a minute.
Pour the curd,stir it well.
Switch on the stove & add the cashew nut paste & 1 cup of water.Give a boil now add the vegetables,salt & cook till oil shows out in the gravy.
Switch off the stove & sprinkle the garam masala.
Best served with roti or jeera rice..

Inspired by Maayeka

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