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 soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
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.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
