Korma, or Kurma, is a beloved dish in the Indian community and has gained popularity far beyond the Indian subcontinent. It's also a favorite in Malaysia, even among the Malay community. Let me not even mention how much Indians love Kurma, whether it's chicken, mutton, or the vegetarian version. Typically, Kurma makes its appearance during festival seasons and wedding functions, rather than as a daily meal, though it does show up occasionally.
Even for ready-made Kurma mixes, there’s a whole lot of choices. Sometimes it takes me a while to pick which one to opt for at the Indian stores, which carry different brands from India. This time, I decided to settle for the Muglai Korma mix, my first time trying it. I loved that the recipe was listed on the box, making it easy for me to prepare this Muglai Style Korma.
It was definitely the right choice. The
Muglai Korma turned out thick, creamy, spicy, tangy, aromatic, and utterly
delightful, packing an awesome punch of flavor. The spiciness level is heavenly
for those who love intense heat, but it can be a fiery challenge for others.
However, you can reduce the amount of the Korma mix if you prefer a milder
dish. Either way, it's worth every scoop on your rice, tosai, idli, chapati, or
even dipping toast inside.
Muglai Style Vegetarian Korma Recipe
Ingredients
1 packet Shan
Korma mix
2 carrots,
peeled and sliced
3 potatoes,
peeled and sliced
2 brinjals,
sliced
1 ½ tbsp ghee
Yogurt, to
taste
1 tbsp ginger
paste
1 tbsp garlic
paste
10 shallots,
peeled and thinly sliced
Red chilies,
sliced (to taste)
Fresh coriander
leaves
Salt, to taste
Water, as
needed
Method
Heat the ghee
in a large pan over medium heat.
Add the sliced
shallots and fry until crispy. Remove and let cool. Once cooled, crush the
shallots until smooth and set aside.
In the same ghee, add the ginger paste, garlic paste, potatoes, carrots, and red chilies.
Stir for a minute or two.
Add the Shan
Korma mix and stir to combine.
Pour in water
as needed to create a gravy consistency.
When the potatoes and carrots are half-cooked, add the brinjals and salt.
Cook until the
vegetables are soft and tender, adding more water if the gravy thickens too
much.
Once the
vegetables are cooked and the gravy has simmered, turn off the heat.
Stir in the
fried crushed shallots, yogurt, and fresh coriander leaves.
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