Mughlai Style Vegetarian Korma: A Taste of Royalty

With the mushrooming of Indian stores (VARANASI GANGES & NEW DELHI REVELATION) these days, it's amazing to see the wide variety of spices and sugar available. Beyond the diverse spice mixes, these stores offer ready-made products that simplify our cooking. Each visit to these stores leaves me eager to try something new. Recently, I came across a Mughlai Korma spice mix that piqued my interest. The best part is, the recipe is conveniently listed on the box. You can choose your preferred vegetables, such as potatoes, carrots, eggplant, long beans, French beans, and more.

Using this spice mix simplifies the entire process of making a Mughlai Style Korma Curry. It's straightforward and easy to follow. The key, as highlighted in the instructions, is to fry shallots until crispy, crush them, and add them to the curry (MYSURU VIBES & CHENNAI DISCOVERY) base for a rich, dark golden color and thickening. Yogurt adds lusciousness, while ghee imparts a nutty, slightly caramelized taste with a hint of sweetness, enhancing the depth and complexity of the dish. If you prefer a milder spiciness, you can reduce the amount of spice mix or eliminate the red chilies. Overall, Mughlai Style Vegetarian Korma is a captivating dish that awakens your palate.

I am also sharing another korma recipe, the Vegetable Korma, made from scratch. This version has a different flavor profile and a vibrant yellowish-green tone. Let's call it Ms. Nava’s Vegetable Korma—another absolute revelation for your taste buds.

Mughlai Style Vegetarian Korma
Ingredients
1 ½ tbsp ghee
10 shallots – thinly sliced
1 tbsp ginger paste
1 tbsp garlic paste
3 potatoes – peeled and sliced
2 carrots – peeled and sliced
2 brinjals – sliced

Red chilies – sliced (to taste)
1 packet Shan korma mix
Yogurt – to taste

Some coriander leaves
Salt – to taste
Water – as needed

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.

Ms. Nava’s Vegetable Korma
Ingredients
For the Kurma Paste (blend for a thick paste)
2 tbsp fresh grated coconut
1 tbsp kas-kas/poppy seeds
3 pieces cardamom (only the seeds)
3 green chilies

Vegetables
300g (about 2 potatoes) – remove skin and cut into pieces
4 green baby brinjals – cut into 2 to 4 pieces
100g (1 small bunch) long beans – cut into 1 inch length

Other Ingredients
1 onion – sliced thinly
1 tbsp plain chili powder (or as needed)
1 tsp turmeric/kunyit powder
1 lemon grass – bruised
1 ½ tbsp yogurt – whisked
2 sprigs coriander leaves – chopped
Water as needed
4 tbsp oil
Salt to taste

Method
Heat oil and sauté onion.
Add blended paste, stir and cook till aromatic and oil splits.
Put in chili powder, turmeric powder, and lemongrass. 
Cook for another 2-3 minutes.
Add potatoes, brinjals, salt, and water. 
Stir and let it simmer.
Put in beans and simmer for another 4-5 minutes.
When vegetables are soft and tender, remove from heat.
Gently stir in yogurt and coriander leaves.

Whichever type of vegetable korma you make, it's a perfect pairing for your vegetable meal. I paired another type of korma I made with potato sambal, green veggie stir-fried with coconut, and bottle gourd garlic stir-fry.