Mughlai cuisine is renowned for its rich flavors, aromatic spices, and indulgent dishes. While the Mughlai culinary tradition is often associated with meat-based curries, there are also plenty of options for vegetarians to savor. In this article, we will explore five delicious Mughlai curries that are specially crafted to delight the vegetarian palate. Whether you’re a seasoned Mughlai cuisine enthusiast or just discovering its wonders, these curries will surely satisfy your cravings for flavor-packed vegetarian dishes.
Paneer Tikka Masala
Ingredients
- Paneer (Indian cottage cheese)
- Yogurt
- Ginger-garlic paste
- Red chili powder
- Garam masala
- Turmeric powder
- Onion
- Tomato
- Cashews
- Fresh cream
- Kasuri methi (dried fenugreek leaves)
- Coriander leaves
- Salt
- Oil
Method
- Marinate the paneer cubes in a mixture of yogurt, ginger-garlic paste, red chili powder, garam masala, and turmeric powder.
- Heat oil in a pan and sauté onions until golden brown.
- Add tomatoes, cashews, and a little water. Cook until the tomatoes are soft.
- Allow the mixture to cool and then blend it into a smooth paste.
- In the same pan, heat oil and add the blended paste. Cook for a few minutes.
- Add fresh cream, kasuri methi, and salt. Mix well.
- Add the marinated paneer cubes and cook until the curry thickens.
- Garnish with coriander leaves and serve hot with naan or rice.
Vegetable Biryani
Ingredients
- Basmati rice
- Mixed vegetables (carrots, peas, beans, cauliflower, etc.)
- Onion
- Tomato
- Ginger-garlic paste
- Biryani masala
- Saffron strands (optional)
- Milk (optional)
- Ghee (clarified butter) or oil
- Cashews
- Raisins
- Bay leaves
- Cinnamon stick
- Cardamom pods
- Cloves
- Salt
- Water
Method
- Wash the rice and soak it for 30 minutes.
- Heat ghee or oil in a large pot and sauté onions until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add tomatoes and cook until they turn soft.
- Add the biryani masala and mix well.
- Add the mixed vegetables, salt, and water. Bring it to a boil.
- Drain the soaked rice and add it to the pot. Mix gently.
- Cook the rice on low heat until it is fully cooked and the flavors are well absorbed.
- If desired, soak saffron strands in warm milk and drizzle it over the cooked biryani for added aroma and color.
- In a separate pan, fry cashews and raisins in ghee or oil until golden. Garnish the biryani with these fried nuts.
- Serve hot with raita or plain yogurt.
Malai Kofta
Ingredients
- Paneer (Indian cottage cheese)
- Potatoes
- Cashews
- Raisins
- Ginger-garlic paste
- Green chilies
- Turmeric powder
- Red chili powder
- Garam masala
- Fresh cream
- Milk
- Cardamom powder
- Coriander leaves
- Salt
- Oil
Method
- Boil and mash the potatoes. Grate the paneer.
- Mix the mashed potatoes and grated paneer together.
- Add cashews, raisins, ginger-garlic paste, finely chopped green chilies, turmeric powder, red chili powder, garam masala, and salt to the mixture. Mix well.
- Shape the mixture into small balls (koftas).
- Heat oil in a pan and shallow fry the koftas until they turn golden brown.
- In a separate pan, heat milk and add fresh cream, cardamom powder, and salt. Mix well.
- Add the fried koftas to the creamy mixture and cook for a few minutes.
- Garnish with chopped coriander leaves and serve hot with naan or rice.
Navratan Korma
Ingredients
- Mixed vegetables (carrots, beans, cauliflower, capsicum, etc.)
- Paneer (Indian cottage cheese)
- Cashews
- Raisins
- Onion
- Tomato
- Ginger-garlic paste
- Turmeric powder
- Red chili powder
- Garam masala
- Fresh cream
- Milk
- Saffron strands
- Ghee (clarified butter) or oil
- Cardamom pods
- Cinnamon stick
- Bay leaves
- Salt
- Water
Method
- Boil the mixed vegetables until they are partially cooked.
- Heat ghee or oil in a pan and sauté onions until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add tomatoes and cook until they turn soft.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the partially cooked vegetables and paneer cubes. Mix gently.
- In a separate pan, heat milk and add saffron strands. Let it infuse for a few minutes.
- Add the saffron-infused milk, cashews, raisins, cardamom pods, cinnamon stick, and bay leaves to the vegetable mixture.
- Cover the pan and cook on low heat until the vegetables are fully cooked and the flavors are well blended.
- Add fresh cream and mix well.
- Serve hot with roti, naan, or rice.
Palak Paneer
Ingredients
- Spinach
- Paneer (Indian cottage cheese)
- Onion
- Tomato
- Ginger-garlic paste
- Green chilies
- Cumin seeds
- Turmeric powder
- Red chili powder
- Garam masala
- Fresh cream
- Kasuri methi (dried fenugreek leaves)
- Salt
- Oil
Method
- Blanch the spinach leaves in boiling water for a minute. Drain and blend them into a smooth puree.
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add finely chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and sauté for a minute.
- Add finely chopped tomatoes and cook until they become soft.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the spinach puree and mix until the spices are well incorporated.
- Add paneer cubes and cook for a few minutes until the curry thickens.
- Sprinkle kasuri methi and fresh cream. Mix gently.
- Serve hot with roti, naan, or rice.
Mughlai cuisine offers a diverse range of flavors and textures, and these five vegetarian Mughlai curries perfectly capture the essence of this culinary tradition. Whether you’re a vegetarian or simply looking to explore meat-free options, these curries are sure to satisfy your taste buds with their delightful blend of spices and indulgent ingredients. So, indulge in the richness of Mughlai flavors and enjoy these vegetarian curries with your loved ones!
