A vibrant medley of seasonal vegetables simmered in a creamy, aromatic spinach and onion-tomato gravy. This North Indian restaurant-style curry is rich, flavorful, and pairs perfectly with fresh naan or roti.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
336cal
11gprotein
24gcarbs
Ingredients
150 g Spinach (Roughly chopped)
75 g Carrot (Diced into small cubes)
75 g Green Beans (Chopped into 1-inch pieces)
75 g Green Peas (Fresh or frozen)
75 g Cauliflower Florets (Cut into small pieces)
100 g Paneer (Cut into ½-inch cubes)
2 medium Onion (Finely chopped)
2 medium Tomatoes (Pureed)
12 pcs Cashews (Soaked in warm water for 15 minutes)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Aromatic, fiber-rich Subz Miloni with crispy Warqi Paratha - a soul-satisfying meal!
This awadhi dish is perfect for lunch. With 941.1400000000001 calories and 17.54g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
3 tbsp Cooking Oil (Any neutral oil like sunflower or canola)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (For garnish)
1.25 tsp Salt (Adjust to taste)
1 cup Water (Or as needed for gravy consistency)
Instructions
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
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
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
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
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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
