Parsnip & Courgettes in Mughlai Sauce

Mughlai cuisine is represents a cooking style used in Delhi and Punjab, and its roots date back to the 16th century. Strongly influenced by Persian cooking, it is usually aromatic and, like all Indian cooking, contains the wonderful taste of spices. A typical Mughlai buffet is usually quite elaborate and contains a lot of dishes. This side is a great vegetable dish that can be served as part of your own Indian buffet... or of course simply alongside a weekday meal.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 10 mins
Difficulty: Easy

Spiciness

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This recipe features

Ingredients

200g boiled parsnips, diced
200g courgettes, diced
150g onions, diced
1 tbsp vegetable oil
2 tbsp Patak's Korma Paste
200ml single cream
1 tbsp fresh coriander, chopped
1 tbsp sliced almonds
½ cup of water

Methods

Heat the oil in a pan, add the diced onion and fry for 5 minutes.
Add the Patak's Korma Paste and cook for another 2 minutes.
Add the single cream and the water along with the parsnips and courgettes.
Bring to the boil and simmer for 2 minutes on a low heat, until the courgettes are cooked to your liking.
Finally, add the coriander and serve garnished with the sliced almonds