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.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
