Subz Miloni with Peas Pulao

Instructions

1. 1

   Prepare Vegetables and Pastes

   • Bring 4 cups of water to a rolling boil. Add the chopped spinach and blanch for 2 minutes. Immediately remove with a slotted spoon and plunge into a bowl of ice-cold water for 1 minute. Drain well and blend into a smooth puree. Set aside.
   • In the same boiling water, add the mixed vegetables (carrots, beans, peas, cauliflower) and cook for 4-5 minutes until they are tender but still have a slight crunch. Drain and set aside.
   • Drain the soaked cashews and blend them with 3 tablespoons of water to create a smooth, creamy paste.
   • In a small non-stick pan, heat 1 teaspoon of oil and shallow-fry the paneer cubes over medium heat until light golden on all sides. Remove and set aside.
2. 2

   Sauté the Aromatics

   • Heat the remaining oil in a large kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree, mix well, and cook for 5-6 minutes until the mixture thickens and you see oil separating at the edges.
3. 3

   Build the Gravy

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir and cook for 1 minute until the spices are fragrant.
   • Pour in the prepared spinach puree and the cashew paste. Stir continuously for 3-4 minutes until the gravy thickens and is well combined.
   • Season with salt and mix thoroughly.
4. 4

   Combine and Simmer

   • Add the boiled mixed vegetables and the pan-fried paneer cubes to the gravy. Gently fold them in to coat evenly without breaking the vegetables.
   • Pour in 1 cup of water (or more for a thinner consistency). Stir well and bring the curry to a gentle boil.
   • Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the flavors to meld together beautifully.
5. 5

   Finish and Serve

   • Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. Give it a final gentle stir.
   • Let the curry rest for 5 minutes before serving.
   • Garnish with a drizzle of fresh cream. Serve hot with naan, roti, or jeera rice.