Zucchini & Parsnip Moghlai

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 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


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