There are a lot of culinary gems in India that have been brought to the country by the Mughals. From biryani to kebabs and khichda, Mughals have truly blessed Indian culinary heritage with some of India’s most favourite delicacies. One such favourite is ‘korma’ or ‘kurma’. Having derived its name from the Urdu word ‘qorma’, meaning “braise”, kurma is cooked by braising the masala till the oil is completely released from it. Although kurma was primarily a non-vegetarian dish, to match their dietary preferences, Indians began making a vegetarian version of the same dish and we don’t regret the decision. Made with an assortment of delicious veggies, veg kurma is all things delicious and aromatic. The vegetables are first fried and then added to the masala. The dish goes well with flavoured rice dishes and flatbreads equally. Try the recipe below and let us know how you love it.