A rich and creamy Mughlai dish featuring tender mushrooms and sweet green peas in a luxurious white gravy made from cashews, yogurt, and aromatic spices. A royal treat for a special dinner.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
369cal
12gprotein
22gcarbs
Ingredients
200 g Mushrooms (Cleaned and sliced)
1 cup Green Peas (Fresh or frozen)
100 g Paneer (Cut into small cubes)
2 pcs Onion (Medium, roughly chopped)
0.25 cup Cashew Nuts (Soaked in hot water for 20 minutes)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Aromatic, perfectly spiced Shabnam Curry with soft Taftan – a soul-satisfying meal for any day!
This mughlai dish is perfect for lunch. With 788.24 calories and 21.17g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
0.25 cup Fresh Cream
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom
1.5 tsp Coriander Powder
0.5 tsp White Pepper Powder
0.75 tsp Garam Masala
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Helps balance the flavors)
1 cup Water (Adjust for desired consistency)
1 tsp Kasuri Methi (Crushed between palms)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the White Gravy Paste
In a small pot, add the roughly chopped onions and 1 cup of water. Boil for 8-10 minutes until the onions are soft and translucent. Drain the water and let the onions cool completely.
Drain the soaked cashews.
Transfer the cooled boiled onions and drained cashews to a blender. Blend until you have a very smooth, fine paste. Add 1-2 tablespoons of water if needed to help with blending.
2
Sauté Aromatics
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30 seconds until they become fragrant.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Gravy Base
Add the prepared onion-cashew paste to the pan. Cook on low-medium heat for 5-7 minutes, stirring frequently to prevent sticking. The paste will thicken and start to release ghee from the sides.
Stir in the coriander powder and white pepper powder. Cook for one more minute.
Reduce the heat to the lowest setting. Gradually add the whisked curd, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until you see specks of ghee separating at the edges.
4
Add Vegetables and Simmer
Add the sliced mushrooms and green peas to the gravy. Sauté for 2-3 minutes, coating them well with the paste.
Pour in 1 cup of water, add salt and sugar. Stir everything together.
Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 10-12 minutes, or until the mushrooms are tender and the gravy has reached your desired consistency.
5
Finish and Garnish
Gently stir in the paneer cubes.
Add the fresh cream, crushed kasuri methi, and garam masala. Mix gently to combine.
Simmer on low heat for just 2 minutes. Do not boil the curry after adding the cream.
Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
