🇮🇳 Indian Vegetarian
Nizami Mughlai Snake Gourd
🇮🇳 Indian
A nizami reading of the classic — same soul, different ladle. Gives you a proper meal in 40 minutes.
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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