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Vegetable Moghalai Recipe

Name: Masala Indian Kitchen - Novis Vegetable Moghalai Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups cauliflower florets; 1 cup potato, medium, peeled and diced; 1 cup green peas (fresh or frozen); 0.5 cup carrot, small diced; 0.5 cup bell pepper (red or green), diced; 1 cup onion, finely chopped; 3 tsp garlic cloves, minced; 2 tsp ginger, minced; 1 to taste green chilies, slit (optional); 0.25 cup fresh cilantro, chopped; 3 tbsp vegetable oil or ghee; 1 piece bay leaf; 1 piece cinnamon stick; 3 piece green cardamom pods; 3 piece cloves; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp ground coriander; 1 tsp garam masala; 1.5 tsp salt; 0.5 cup plain yogurt (whisked); 3 tbsp cashew paste (soak 10–15 min, then blend); 0.5 cup milk or light cream; 0.25 cup fried onions (store-bought or homemade); 1 tsp lemon juice; 0.25 tsp saffron strands (optional, soaked in 1 tbsp warm milk); 2 tbsp slivered almonds or pistachios

Inspired by Masala Indian Kitchen - Novi

Time50m

Serves4

Make Vegetable Moghalai Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables & Main

2 cups Cauliflower florets

1 cup potato, medium, peeled and diced

1 cup green peas (fresh or frozen)

1/2 cup carrot, small diced

1/2 cup bell pepper (red or green), diced

Aromatics & Base

1 cup Onion, finely chopped

3 tsp Garlic cloves, minced

2 tsp Ginger, minced

1 to taste green chilies, slit (optional)

1/4 cup Fresh cilantro, chopped

Spice Mix & Seasoning

3 tbsp vegetable oil or ghee

1 piece bay leaf

1 piece cinnamon stick

3 piece green cardamom pods

3 piece cloves

1/2 tsp turmeric powder

1/2 tsp red chili powder

1 tsp Ground coriander

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

Creamy Moghlai Elements

1/2 cup plain yogurt (whisked)

3 tbsp cashew paste (soak 10–15 min, then blend)

1/2 cup milk or light cream

1/4 cup fried onions (store-bought or homemade)

1 tsp ReaLemon lemon juice

Garnish

1/4 tsp saffron strands (optional, soaked in 1 tbsp warm milk)

2 tbsp slivered almonds or pistachios

Method

Prep the vegetables

Rinse and cut the cauliflower into bite-sized florets. Peel and dice the potato into similar-sized pieces. If using fresh peas, shell them; if frozen, rinse briefly under cold water to separate.

Dice the carrot and bell pepper. Finely chop the onion, mince garlic and ginger, slit the green chili if using, and chop the cilantro. Soak saffron in 1 tablespoon warm milk (if using).

Par-cook the vegetables

Bring a medium pot of salted water to a simmer. Add potatoes and carrots and simmer for 4 minutes. Add cauliflower and peas and simmer for 2–3 more minutes until just tender but not mushy. Drain and set aside.

Make the moghlai gravy base

Temper whole spices

Heat oil or ghee in a wide skillet or shallow pan over medium heat. Add bay leaf, cinnamon stick, cardamom and cloves. Sauté 30–45 seconds until fragrant.

Add finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until golden brown and softened, about 8–10 minutes. This step builds the base flavor—don't rush it.

Stir in minced garlic, ginger and slit green chili. Cook 1–2 minutes until raw aroma fades.

Lower heat and add the whisked yogurt a little at a time, stirring constantly to prevent curdling. Cook 2–3 minutes until the mixture becomes smooth and integrated.

Mix in turmeric, red chili powder, ground coriander and salt. Stir and cook 1 minute to toast the spices lightly.

Add cashew paste and mix well. Pour in milk or light cream and stir to combine. Simmer gently for 3–4 minutes until the gravy thickens slightly and turns creamy.

Stir in fried onions and half the chopped cilantro. Taste and adjust salt and spices; add lemon juice to brighten the flavor.

Combine vegetables with gravy

Gently fold the par-cooked vegetables into the moghlai gravy so they are evenly coated. Keep heat at low–medium to avoid breaking the vegetables.

Cover and simmer 6–8 minutes so vegetables finish cooking and absorb flavors. Stir once midway, adjusting consistency with a splash of water or milk if too thick.

Finish & garnish

Sprinkle garam masala over the curry and give one final gentle stir. If using saffron, drizzle the saffron-infused milk over the top.

Garnish with remaining cilantro and slivered almonds or pistachios. Serve hot.