24/06/2026
Mughlai Vegetable Korma Recipe with rich, creamy gravy and authentic Mughlai flavors. Learn this easy homemade restaurant style vegetable korma step by step with SuperChef for a perfect family meal.
Mughlai Vegetable Korma
Cashew paste
Cashewnuts 1cup
Water ½ cup
Vegetable boiling
Water for boiling
Cauliflower 2cups
Matar 2cups
Carrots 2cups
Mughlai Korma
Oil ½ cup
Cumin seeds 1tbsp
Cloves 5-6
Green cardamom 3-4
Cinnamon 1-2
Onion paste 1cup
Ginger garlic paste 1tbsp
Nestlé Milkpak Yogurt ½ pack
Red chilli powder 1tbsp
Turmeric 1tsp
Salt 1tsp
Coriander powder 1tbsp
Cumin powder 1tsp
Water 1cup
Boiled veggies
Cashew paste 1cup
Water 2cups
Garam masala powder 1tsp
Nestlé Milkpak Cream ½ pack
Directions for Cashewpaste:
1- In a jar add cashew nuts, water and blend it well.
Directions for Mughlai Vegetable Korma:
1- In a pan add water, cauliflower, carrots, peas and boil until 80% done.
2- In a pan add oil, cumin seeds, green cardamom, cloves, cinnamon sticks and cook for a minute.
3- Now add onion paste, cook for a minute.
4- Add ginger garlic paste and cook for 3-4 minutes.
5- Now add Nestlé Milkpak Yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, salt and mix it well.
6- Now add water and cook for 7-8 minutes.
7- Now add boiled veggies, capsicum, water, cashew paste and cook for 10-15 minutes until fully done.
8- Now add Nestlé Milkpak Cream, garam masala powder and give it a good mix.
Prep Time: 20 mins
Cooking Time: 30 mins
Serving: 3-4