A rich and creamy Mughlai curry packed with mixed vegetables, simmered in a luscious gravy of cashews, yogurt, and aromatic spices. This restaurant-style dish is perfect for a special meal with naan or roti.
A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
Soak the cashews in 1/2 cup of hot water for at least 15-20 minutes. This helps in creating a smoother paste.
Drain the cashews. In a high-speed blender, combine the soaked cashews, chopped onion, ginger, garlic, and green chilies.
Add about 1/4 cup of fresh water and blend until you get a completely smooth, lump-free paste. Set aside.
2
Sauté Aromatics and Cook the Paste
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves.
Sauté for about 30-45 seconds until the spices become fragrant.
Add the prepared cashew-onion paste to the pan. Cook, stirring frequently, for 8-10 minutes. The paste will thicken, change color slightly, and start to release ghee from the sides.
3
Add Spices and Yogurt
Add the coriander powder, turmeric powder, and Kashmiri red chili powder. Sauté for 1 minute until the raw smell of the spices disappears.
Reduce the heat to the lowest setting. Slowly pour in the well-whisked curd while stirring continuously. This prevents the curd from splitting.
Continue to cook on low heat for 3-4 minutes, stirring gently, until you see oil separating from the masala again.
4
Simmer the Vegetables
Add all the chopped vegetables (cauliflower, carrots, green beans, peas) and salt to the pan. Mix well to coat them evenly with the masala.
Pour in 1.5 cups of water and stir. Bring the gravy to a gentle boil over medium heat.
Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes, or until the vegetables are tender but still retain a slight bite.
5
Finish and Garnish
Once the vegetables are cooked, stir in the fresh cream, garam masala, crushed kasuri methi, and sugar.
Mix gently and let it simmer on low heat for another 2 minutes. Do not boil the curry after adding the cream.
Check for seasoning and adjust salt if needed. Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot.
Servings4
Serving size: 1 cup
373cal
8gprotein
68gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (aged long-grain is best)
1 cup Green Peas (fresh or frozen)
2 tbsp Ghee
1 medium Onion (thinly sliced)
1 tsp Cumin Seeds
1 large Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamoms (lightly crushed)
4 whole Cloves
5 whole Black Peppercorns
1 tsp Ginger Garlic Paste
1 whole Green Chili (slit lengthwise, optional)
3 cup Water (or vegetable broth)
1.5 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice (30 minutes passive time)
Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Temper Spices & Sauté Aromatics (5 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Pulao (15-18 minutes)
Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5
Rest, Fluff, and Serve (10 minutes passive time)
Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.
