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Zucchini & Parsnip Moghlai

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This Moghlai recipe originated with the Moghuls in Northern India, a style of cooking that is characterized by its use of exotic spices, nuts, and cream.

INGREDIENTS

1 jar (400 ml) Patak's Korma Cooking Sauce
2 medium parsnips, chopped
2 medium zucchini, chopped
2 tbsp. vegetable oil
1 medium onion, chopped
2 tbsp. cream (optional)
1 tbsp. fresh cilantro, chopped

Instructions

Chop parsnips and zucchini. Steam until just tender. Heat the oil in a large frying pan. Sauté the onions until translucent. Add the parsnips and zucchini. Shake the jar of Patak's Korma Cooking Sauce and stir into the vegetable mixture. Bring to a boil, cover and simmer for 15 minutes until chicken is cooked through. Stir in the cream just before serving (optional). Serve over rice or with chapattis.

Serves
4

Heat Meter - Hot

Difficulty Level
Easy