Mughlai Mixed Vegetable Curry
A royal medley of vegetables and paneer simmered in a rich, creamy cashew and onion gravy. This mildly spiced curry is a taste of Mughlai opulence, perfect for special occasions with naan or pulao.
For 4 servings
Prepare Vegetables and Paneer
- In a pot of boiling water, add the diced carrots, beans, cauliflower, and potatoes. Cook for 5-7 minutes until they are about 80% cooked (tender but with a slight bite). Drain and set aside.
- While the vegetables are boiling, heat 1 tbsp of ghee in a small pan over medium heat. Add the paneer cubes and shallow-fry until they are light golden brown on all sides. Remove from the pan and set aside.
Create the Onion-Cashew Paste
- In a separate pan, heat 1 tbsp of vegetable oil over medium heat. Add the sliced onions and sauté for 5-6 minutes until they become soft and translucent.
- Add the soaked and drained cashews to the pan and cook for another 2 minutes, stirring occasionally.
- Remove the mixture from the heat and allow it to cool down completely.
- Once cooled, transfer the onion-cashew mixture to a blender. Add 2-3 tablespoons of water and blend until you have a very smooth, fine paste.
Temper Spices and Build Gravy Base
- In a large pan or kadai, heat the remaining 1 tbsp of ghee over medium heat.
- Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- Add the ginger-garlic paste and cook for about 1 minute, stirring continuously, until the raw aroma disappears.
Cook the Gravy
- Add the prepared onion-cashew paste to the pan. Cook on low-medium heat for 6-8 minutes, stirring frequently, until the paste thickens, darkens slightly, and starts to release oil from the sides.
- Add the turmeric powder and Kashmiri red chili powder. Mix well and cook for 30 seconds.
- Reduce the heat to the lowest setting. Slowly add the whisked curd while stirring continuously to prevent it from splitting. Cook for 2-3 minutes until the gravy thickens and you see oil separating at the edges.
Combine and Simmer
- Add the par-boiled vegetables, fried paneer, frozen green peas, and salt to the gravy. Gently stir to coat everything well.
- Pour in 1.5 cups of water and stir. Bring the curry to a gentle boil.
- Cover the pan, reduce the heat to low, and let it simmer for 8-10 minutes, allowing the vegetables to cook through and the flavors to meld.
Finish and Serve
- Uncover the pan and stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently.
- Simmer for another 1-2 minutes on low heat. Do not boil vigorously after adding the cream.
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even richer gravy, you can add 1 tablespoon of blanched almonds or poppy seeds (khus khus) along with the cashews when making the paste.
- 2Always add yogurt on the lowest heat while stirring continuously to prevent it from splitting or curdling.
- 3Soaking cashews in hot water for at least 15 minutes makes them softer and easier to grind into a perfectly smooth paste.
- 4Frying the paneer before adding it to the gravy helps it maintain its shape and adds a delightful chewy texture.
- 5For a slight sweetness to balance the flavors, you can add 1/2 teaspoon of sugar or a few drops of kewra water at the end.
Adapt it for your goals.
Vegan
To make this curry vegan, replace paneer with firm tofu, use oil instead of ghee, and substitute curd and cream with full-fat coconut milk or a plant-based yogurt/cream.
SpicierSpicier
For a spicier version, add 1-2 slit green chilies along with the ginger-garlic paste and increase the amount of red chili powder.
Different VegetablesDifferent Vegetables
Feel free to use other vegetables like mushrooms, bell peppers (capsicum), or sweet corn. Adjust cooking times accordingly.
Nut FreeNut-Free
For a nut-free version, substitute cashews with an equal amount of melon seeds (magaz) or a paste made from roasted gram flour (besan).
Why this is on our healthy list.
Rich in Protein
Paneer and curd provide a good source of high-quality protein, which is essential for muscle repair, cell growth, and overall body function.
Packed with Vitamins and Fiber
The diverse mix of vegetables like carrots, beans, and cauliflower offers essential vitamins (A, C, K), minerals, and dietary fiber, which aids digestion and promotes gut health.
Source of Healthy Fats
Cashews contribute heart-healthy monounsaturated fats, while ghee (in moderation) provides fat-soluble vitamins and butyric acid, which is beneficial for gut health.
Boosts Immunity
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
One serving (approximately 1 cup) of this curry contains around 380-420 calories, depending on the amount of ghee, cream, and specific vegetables used.
