🇮🇳 Indian Vegetarian

Mughlai Mughlai Snake Gourd

Name: Mughlai Mughlai Snake Gourd
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 4 tbsp Heavy Cream; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; a pinch Saffron; 4 tbsp, soaked Cashews; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 250 g, chopped Snake Gourd

🇮🇳 Indian

Mughlai kitchens keep their snake gourd mughlai close to the chest — this version follows the house rules: slow masala, honest heat. 40 minutes of mostly hands-off cooking.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Heavy Cream4 tbsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Saffrona pinch
Cashews4 tbsp, soaked
Ground Coriander1 tsp
Red Chili Powder1 tsp
Snake Gourd250 g, chopped

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Blend the cashew paste silky-smooth and finish with cream and saffron on the gentlest heat.
6
Add the snake gourd, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

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Watch how it's made

Video: Snake gourd recipe/ pudalangkai kuzhambu/ leko varman · on YouTube