non-vegetariangluten-free
mughlai
Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
55 min
632 cal
31gProtein
68gCarbs
26gFat
2Recipes
Loading...
Creamy, protein-packed chickpea & spinach korma with vegan naan – the ultimate fiber-rich comfort food!
A creamy, mild North Indian curry where tender chickpeas and vibrant spinach are simmered in a rich, fragrant cashew and tomato gravy. It's a wholesome, flavorful vegetarian dish perfect for a weeknight dinner, served with warm naan or basmati rice.
Serving size: 1 serving
Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
Tangy and creamy Dahi Gosht with smoky Tandoori Roti – a gut-friendly and soul-satisfying delight.
Tender Mutton Chaap with sweet Sheermal and tangy mint chutney – a truly aromatic, energy-giving combo.
Melt-in-mouth Chicken Malai Tikka with delicate Rumali Roti – protein-packed and perfectly spiced.
Creamy Mutton Rezala with crispy lachha paratha – a perfectly spiced, soul-satisfying meal.
Aromatic Murgh Musallam with soft taftan – a truly royal, energy-giving treat!
Creamy, protein-packed chickpea & spinach korma with vegan naan – the ultimate fiber-rich comfort food!
This mughlai dish is perfect for breakfast. With 631.01 calories and 18.76g of protein per serving, it's a high-fiber option for your meal plan.
Prepare the Cashew Paste: Drain the soaked cashews and transfer them to a blender. Add 3-4 tablespoons of fresh water and blend until you achieve a completely smooth, creamy paste. Scrape down the sides as needed. Set aside.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
Build the Masala Base: Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they are soft and translucent with light golden edges. Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the Gravy: Add the tomato puree to the pan. Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 5-6 minutes, until the masala thickens and you see oil separating from the sides.
Combine and Simmer: Lower the heat to a minimum and stir in the prepared cashew paste. Cook for 2-3 minutes, stirring continuously to prevent it from sticking. Add the rinsed chickpeas and 1 cup of water. Mix well, bring to a gentle simmer, then cover and cook for 5 minutes.
Finish the Korma: Add the chopped spinach to the pan. Stir gently and cook for 2-3 minutes, just until the spinach wilts. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. Stir to combine, check for seasoning, and adjust salt if needed.
Serve: Garnish with fresh coriander leaves. Serve hot with basmati rice, jeera rice, or warm naan bread.
Serving size: 1 serving
Activate the Yeast
Prepare the Dough
Proof the Dough
Shape the Naan
Cook the Naan
Finish and Serve