Mughlai Gobi Korma Recipe

Recipe By Slurrp

Mughlai Gobi Korma is a rich and creamy vegetarian dish from the Mughlai cuisine of India. It features cauliflower florets cooked in a flavorful and aromatic gravy made with a blend of spices, yogurt, and cream. The dish is known for its smooth and velvety texture, with the cauliflower absorbing the flavors of the spices. Mughlai Gobi Korma is often served with naan or rice and is a perfect choice for special occasions or when you want to indulge in a delicious and satisfying vegetarian meal.

4.3
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45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Mughlai Gobi Korma
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Ingredients for Mughlai Gobi Korma Recipe

  • 1/4 Medium Sized Cauliflower, Cut Into Florets
  • 1/2 Onions, Finely Chopped
  • 1/2 teaspoon Ginger Paste
  • 1/2 teaspoon Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 0.13 teaspoon Red Chili Powder
  • 0.13 cup Yogurt
  • 0.06 cup Cream
  • 1/2 tablespoon Cashew Paste
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
133
calories per serving
7 g Fat6 g Protein12 g Carbs12 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    6g
  • Carbs
    12g
  • Fiber
    12g

MacroNutrients

  • Carbs
    12g
  • Protein
    6g
  • Fiber
    12g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    164mg
  • Iron
    5mg
  • Vitamin A
    408mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    121mg
  • Manganese
    6mg
  • Phosphorus
    115mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp