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.