Subz-e-Mughal with Kesar Pulao

Instructions

1. 1

   Prepare Vegetables and Gravy Base

   • Blanch or steam the carrots, green beans, peas, and cauliflower until they are tender yet crisp. Immediately plunge them into cold water to stop the cooking process and retain their color. Drain and set aside.
   • In a small pan, heat 1 teaspoon of ghee and shallow-fry the paneer cubes over medium heat until they turn a light golden brown on all sides. Remove and set aside.
   • In a saucepan, combine the chopped onions, cashews, blanched almonds, ginger, garlic, and green chilies with 2 cups of water. Bring to a boil and cook for 10-12 minutes until the onions are soft and translucent.
   • Drain the boiled mixture, reserving the cooking water. Allow the mixture to cool down completely. Once cool, transfer it to a blender and grind to a very smooth, fine paste. Add a few tablespoons of the reserved water if needed to facilitate grinding.
2. 2

   Cook the Mughlai Gravy

   • Heat the remaining ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-40 seconds until they release their aroma.
   • Carefully add the prepared onion-cashew paste to the pan. Cook on low to medium heat, stirring continuously for 8-10 minutes. The paste will thicken, and you'll notice the ghee starting to separate from the sides.
   • Add the powdered spices: coriander powder, white pepper powder, and turmeric powder. Mix well and cook for another minute until the raw smell of the spices disappears.
3. 3

   Combine and Simmer the Curry

   • Reduce the heat to low. Slowly pour in the milk while stirring constantly to prevent it from curdling. Whisk until the gravy is smooth.
   • Add about 1 cup of water (or the reserved water from boiling the onions) and salt. Stir well to achieve your desired gravy consistency.
   • Bring the gravy to a gentle simmer. Add the blanched vegetables, fried paneer, and sugar. Stir gently to coat everything in the gravy.
   • Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the vegetables and paneer to absorb the rich flavors of the gravy.
4. 4

   Finish and Garnish

   • Turn off the heat completely. Gently stir in the fresh cream until it is well incorporated. Adding cream off the heat ensures a smooth, non-split texture.
   • Sprinkle the crushed kasuri methi and garam masala over the curry. Give it a final, gentle mix.
   • Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
   • Serve hot with naan, roti, or jeera rice.