Mughlai Aloo Gobi with Jeera Rice

Instructions

1. 1

   Prepare Pastes and Vegetables

   • Soak the cashews in 1/2 cup of warm water for at least 20 minutes. Drain the water.
   • In a blender, combine the soaked cashews and whisked curd. Blend until you have a very smooth, creamy paste. Set aside.
   • Thoroughly wash the cauliflower and potatoes. Cut the cauliflower into medium-sized florets and the potatoes into 1-inch cubes.
2. 2

   Shallow Fry the Vegetables

   • Heat the sunflower oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Carefully add the potato cubes and fry, stirring occasionally, for 6-7 minutes until they are golden brown and about 80% cooked. Remove with a slotted spoon and set aside on a plate.
   • In the same oil, add the cauliflower florets. Fry for 4-5 minutes, stirring, until they are tender-crisp with light brown spots. Remove and set aside with the potatoes.
3. 3

   Create the Mughlai Gravy Base

   • Reduce the heat to medium. In the same pan (remove excess oil if needed, leaving about 3 tbsp), add the ghee.
   • Once the ghee is hot, add the cumin seeds, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 7-8 minutes until it turns a deep golden brown.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
   • Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Sauté for another minute until the spices are fragrant.
4. 4

   Combine and Simmer

   • Turn the heat down to the lowest setting. Add the prepared cashew-curd paste to the pan. Stir continuously for 2-3 minutes to prevent the curd from splitting.
   • Once the paste is well incorporated, slowly pour in 1 cup of warm water, stirring constantly to form a smooth, lump-free gravy.
   • Bring the gravy to a gentle simmer over medium-low heat.
   • Add the fried potatoes and cauliflower florets back into the pan. Gently mix to coat them evenly with the gravy.
   • Cover the pan and let it simmer on low heat for 8-10 minutes, or until the vegetables are fully cooked and have absorbed the flavors.
5. 5

   Finish and Garnish

   • Uncover the pan and stir in the heavy cream and garam masala. Mix gently and cook for 1 more minute.
   • Crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle over the curry. Give it a final gentle stir.
   • Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
   • Serve hot with naan, roti, or jeera rice.