Monday, December 14, 2020

Mughlai Style Vegetarian Korma

Ever crave a different twist on a familiar dish? I know I do! In my house, we can't keep cooking the same style of dishes all the time - it gets boring! So, this time, instead of my usual Korma or Kurma Curry, I decided to shake things up with a Muglai Style Vegetarian Korma.

 

Korma, or Kurma, is a beloved dish in the Indian community and has gained popularity far beyond the Indian subcontinent. It's also a favorite in Malaysia, even among the Malay community. Let me not even mention how much Indians love Kurma, whether it's chicken, mutton, or the vegetarian version. Typically, Kurma makes its appearance during festival seasons and wedding functions, rather than as a daily meal, though it does show up occasionally.

Even for ready-made Kurma mixes, there’s a whole lot of choices. Sometimes it takes me a while to pick which one to opt for at the Indian stores, which carry different brands from India. This time, I decided to settle for the Muglai Korma mix, my first time trying it. I loved that the recipe was listed on the box, making it easy for me to prepare this Muglai Style Korma.

 

It was definitely the right choice. The Muglai Korma turned out thick, creamy, spicy, tangy, aromatic, and utterly delightful, packing an awesome punch of flavor. The spiciness level is heavenly for those who love intense heat, but it can be a fiery challenge for others. However, you can reduce the amount of the Korma mix if you prefer a milder dish. Either way, it's worth every scoop on your rice, tosai, idli, chapati, or even dipping toast inside.


Muglai Style Vegetarian Korma Recipe

Ingredients

1 packet Shan Korma mix

2 carrots, peeled and sliced

3 potatoes, peeled and sliced

2 brinjals, sliced

1 ½ tbsp ghee

Yogurt, to taste

1 tbsp ginger paste

1 tbsp garlic paste

10 shallots, peeled and thinly sliced

Red chilies, sliced (to taste)

Fresh coriander leaves

Salt, to taste
Water, as needed


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Method

Heat the ghee in a large pan over medium heat.

Add the sliced shallots and fry until crispy. Remove and let cool. Once cooled, crush the shallots until smooth and set aside.

In the same ghee, add the ginger paste, garlic paste, potatoes, carrots, and red chilies. 

Stir for a minute or two.

Add the Shan Korma mix and stir to combine.

Pour in water as needed to create a gravy consistency.

When the potatoes and carrots are half-cooked, add the brinjals and salt. 

Cook until the vegetables are soft and tender, adding more water if the gravy thickens too much.

Once the vegetables are cooked and the gravy has simmered, turn off the heat.

Stir in the fried crushed shallots, yogurt, and fresh coriander leaves.



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