A delightful medley of mixed vegetables simmered in a rich, creamy, and aromatic gravy. This restaurant-style dish is perfect for scooping up with naan or roti for a truly comforting meal.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
439cal
15gprotein
34gcarbs
Ingredients
500 g Mixed Vegetables (A mix of diced carrots, green beans, cauliflower florets, green peas, and potatoes)
150 g Paneer (Cut into 1-inch cubes)
15 pcs Cashews (Soak in hot water for 15-20 minutes)
3 tbsp Vegetable Oil (Or use a mix of oil and ghee)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Fiber-rich Subz Handi with soft Khamiri Roti – an aromatic, perfectly spiced homestyle comfort food!
This awadhi dish is perfect for dinner. With 785.14 calories and 24.29g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1.25 tsp Salt (Or to taste)
1.5 cup Water (Use warm water for best results)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
3 tbsp Fresh Cream (Use heavy or full-fat cream)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Vegetables and Cashew Paste
Steam or par-boil the mixed vegetables (carrots, beans, cauliflower, peas, potato) for 5-7 minutes until they are about 80% cooked. They should be tender but still have a slight bite. Drain and set aside.
Drain the soaked cashews and transfer them to a blender. Add 2-3 tablespoons of water and blend until you have a completely smooth, creamy paste. Set aside.
2
Sauté Aromatics for the Gravy Base
Heat oil in a handi or a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and bay leaf. Allow the cumin seeds to sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
3
Cook the Tomato Masala
Pour in the tomato puree. Cook for 5-6 minutes, stirring occasionally, 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. Stir well and cook the spices for 1-2 minutes until they are aromatic.
4
Combine and Simmer the Curry
Reduce the heat to low and stir in the prepared cashew paste. Cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
Gradually pour in 1.5 cups of warm water, whisking as you pour to create a smooth, lump-free gravy. Bring the gravy to a gentle simmer.
Add the par-boiled vegetables and paneer cubes to the gravy. Stir gently to coat everything evenly.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the vegetables to finish cooking and absorb the flavors of the gravy.
5
Finish and Garnish
Uncover the pan. Crush the kasuri methi between your palms to release its flavor and sprinkle it into the curry, along with the garam masala. Stir gently to combine.
Turn off the heat. Stir in the fresh cream until it is well incorporated. Do not boil the curry after adding cream, as it may curdle.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
