Muglai Style Vegetarian Korma. I took the easy way out. I settled for the store bought Muglai Korma mix and the outcome? This, thick, creamy, spicy, tangy, aromatic, luscious, delightful, salivating and packing an awesome punch of tastiness Korma. Every bit worthy to the korma mix of the brand. Except that, the spiciness can be heaven and hell. Heaven for those of you who are in my category. The category to the highest level of spiciness. Whereas hell meaning, the burn baby burn, sensation on your palates. Otherwise? All will be well and good. To the recipe now please.
1 packet Shan korma mix
2 carrots - remove skin and slice
3 potatoes – remove skin and slice
2 brinjals - slice
1 ½ tbsp ghee
Yogurt - per taste
1 tbsp ginger paste
1 tbsp garlic paste
10 shallots - remove skin and slice thinly
Red chillies (as needed) - slice
Some coriander leaves
Salt per taste
Water as needed
Fry shallots till crispy. Remove and cool down.
Stir for a min or two.
Add korma mix.
Stir to combine in.
Pour water as needed for gravy.
When potatoes and carrots are half cooked,
Add brinjals, salt and cook within veggies becomes soft and tender.
Pour water if gravy is thickening.
Once simmered and veggies are cooked, switch off the heat.
Add fried crushed shallots, yogurt and coriander leaves.
Stir in and done.