A medley of colorful vegetables and soft paneer cubes simmered in a rich, creamy cashew and tomato gravy. This royal Mughlai dish is fragrant with spices and perfect for a special meal.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
476cal
16gprotein
27gcarbs
Ingredients
1 medium Carrot (diced into 1/2-inch pieces)
100 g French Beans (trimmed and cut into 1-inch pieces)
1 cup Cauliflower Florets (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
200 g Paneer (cut into 1-inch cubes)
2 medium Onion (roughly chopped)
3 medium Tomatoes (ripe and roughly chopped)
15 pcs Cashews (soaked in hot water for 20 minutes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Perfectly spiced Subz Diwani Handi with soft Naan - a fiber-rich, comfort food experience.
This mughlai dish is perfect for dinner. With 927.16 calories and 25.54g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
(roughly chopped)
5 cloves Garlic (roughly chopped)
3 tbsp Ghee (divided)
1 tbsp Butter (unsalted)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Cloves
2 pods Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
0.25 cup Heavy Cream
1 tbsp Kasuri Methi (dried fenugreek leaves)
1 cup Water (adjust for desired consistency)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Vegetables and Paneer
Heat 1.5 tbsp of ghee in a heavy-bottomed pan or handi over medium heat.
Add the diced carrots, beans, and cauliflower. Sauté for 5-7 minutes until they are tender-crisp and have light golden spots.
Add the green peas and cook for another 2 minutes. Remove all vegetables from the pan and set aside.
In the same pan, add the paneer cubes. Shallow fry for 2-3 minutes, turning gently, until all sides are light golden. Remove and set aside.
2
Prepare the Gravy Base
In the same pan, add the remaining 1.5 tbsp of ghee. Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the chopped ginger and garlic. Cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes and the soaked, drained cashews. Cook for 6-8 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
Turn off the heat and let the mixture cool down completely. This is crucial for a smooth blend.
3
Blend and Cook the Gravy
Transfer the cooled onion-tomato mixture to a high-speed blender. Blend until you get a very smooth, creamy paste. Add a few tablespoons of water if needed to facilitate blending.
Heat the butter in the same handi over medium heat. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Carefully pour the blended paste into the handi. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the paste thickens and you see ghee separating from the sides.
Add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for another minute.
4
Combine and Simmer
Add the sautéed vegetables and fried paneer cubes back to the gravy.
Gently stir to coat everything evenly with the masala paste.
Pour in 1 cup of water and add salt. Stir well and bring the curry to a gentle boil.
Reduce the heat to low, cover the handi, and let it simmer for 5-7 minutes. This allows the vegetables and paneer to absorb the flavors of the gravy.
5
Finish and Garnish
Uncover the handi. Stir in the heavy cream and garam masala.
Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry. Mix gently.
Simmer for just one more minute on low heat. Do not over-boil after adding cream.
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.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.