Mughlai Gobi Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions, ginger, and garlic until golden brown.
• STEP 2.Add the spices like turmeric, coriander, cumin, and red chili powder. Cook for a minute.
• STEP 3.Add the cauliflower florets and cook until they are slightly tender.
• STEP 4.In a separate bowl, whisk together yogurt, cream, and cashew paste. Add this mixture to the pan.
• STEP 5.Simmer the gravy for a few minutes until the cauliflower is fully cooked and the flavors are well blended.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can blanch the cauliflower florets in hot water for a few minutes before adding them to the pan to speed up the cooking process.
• For a richer and creamier texture, you can add a tablespoon of ghee or butter to the gravy.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the dish more nutritious, you can add other vegetables like peas or carrots along with the cauliflower.

Storage and Serving

• Mughlai Gobi Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Mughlai Gobi Korma hot with naan, roti, or steamed rice for a complete meal.