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 classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
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.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
