Mughlai Mixed Vegetable Curry

Name: Mughlai Mixed Vegetable Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 200 g cauliflower (cut into medium florets); 2 pcs carrot (medium, peeled and cubed); 0.5 cup green peas (shelled); 2 pcs potato (medium, peeled and cubed); 100 g french beans (ends trimmed, cut into 1-inch pieces); 12 pcs cashew nuts (soaked in warm water for 15 minutes); 8 pcs almonds (blanched and peeled); 0.5 cup yogurt (whisked until smooth, at room temperature); 3 tbsp fresh cream; 2 tbsp ghee; 1 tbsp oil; 2 pcs onion (medium, thinly sliced); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 1 cup water (for gravy, adjust for consistency); 0.5 tsp salt; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (stick); 1 tsp kasuri methi (crushed between palms); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(82)

TASTE SCORE

9/10

A rich, creamy curry loaded with garden vegetables simmered in a fragrant nut and yogurt-based gravy. This royal Mughlai dish balances subtle sweetness from nuts with gentle spices, finished with a touch of cream for that signature velvety texture.

PREP

20m

COOK

30m

SERVES

1 KATORI

329 cal

SERVINGS

METHOD · 9 STEPS

prep · ~8 min
Blanch and boil the vegetables.
1.Bring a saucepan of water to a rolling boil. Add cauliflower, carrot, potato, and beans.
2.Boil for 5-7 minutes until vegetables are just tender but still hold their shape.
3.Add green peas in the last 2 minutes of boiling.
4.Drain the vegetables and rinse briefly with cold water to stop cooking. Set aside.
prep · ~3 min
Prepare the nut paste.
1.Drain the soaked cashews and blanched almonds.
2.Transfer to a grinder with 2 tablespoons of water.
3.Grind to a very smooth, fine paste. Set aside.
TIPA completely smooth paste creates the signature velvety Mughlai gravy — take an extra minute to grind it really fine.
temper · ~2 min
Bloom the whole spices in ghee and oil.
1.Heat ghee and oil together in a kadai over medium heat.
2.Add cumin seeds and let them sizzle for 30 seconds.
3.Add crushed cardamom, cloves, and cinnamon stick. Sauté until fragrant, about 40 seconds.
TIPKeep the heat at medium — Mughlai spices burn easily and turn bitter if the oil is too hot.
saute · ~11 min
Caramelize the onions and build the base.
1.Add sliced onions to the pan. Sauté, stirring often, until deep golden brown, about 8-10 minutes.
2.Add ginger paste and garlic paste. Cook for 1 minute until the raw smell disappears.
3.Add slit green chilies and sauté for 30 seconds.
TIPTake the onions to a proper golden-brown — this caramelization is the flavor backbone of the gravy.
saute · ~2 min
Cook the spice powders.
1.Lower the heat. Add turmeric powder, red chili powder, and coriander powder.
2.Sauté for 20-30 seconds, stirring continuously to prevent burning.
3.Add 2 tablespoons of water to stop the spices from sticking and cook for another 30 seconds until the water evaporates.
mix · ~3 min
Incorporate the nut paste and yogurt.
1.Add the smooth nut paste to the pan. Stir well and cook for 2 minutes until the mixture thickens and releases a nutty aroma.
2.Lower the heat to the lowest setting. Add the whisked yogurt in a slow stream, stirring continuously.
3.Keep stirring for 1 minute until the yogurt blends smoothly without curdling.
TIPYogurt curdles if added to a hot pan — keep the flame low and stir non-stop while adding it.
simmer · ~10 min
Simmer the gravy and add vegetables.
1.Pour in 1 cup of water and add salt. Stir well and bring to a gentle simmer.
2.Once the gravy starts bubbling, add all the boiled vegetables.
3.Cover and simmer on low heat for 8-10 minutes, letting the vegetables absorb the gravy flavors.
4.Stir once halfway through to prevent sticking.
mix · ~2 min
Finish with cream, kasuri methi, and garam masala.
1.Pour in the fresh cream and stir gently to create a rich, velvety texture.
2.Sprinkle garam masala and crushed kasuri methi over the top.
3.Mix once and turn off the heat. Let the curry rest covered for 5 minutes.
TIPCrush the kasuri methi between your palms before adding — this releases its earthy aroma into the curry.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut all vegetables into evenly sized pieces to ensure they cook at the same rate during blanching.
2
Don't skip rinsing the blanched vegetables in cold water — this stops carryover cooking and keeps them firm in the gravy.
3
Whisk the yogurt until completely smooth before adding; lumps can cause curdling in the hot gravy.
4
For a deeper flavor, toast the whole spices in ghee until they darken slightly and become aromatic.
5
Let the finished curry rest covered for 5 minutes off the heat — this melds the cream and spices into the vegetables.
6
To make ahead, prepare the gravy base without the cream and vegetables, then add them when reheating.
7
Stir the curry gently once the vegetables are added to avoid breaking the florets or cubes.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with a thick, unsweetened cashew or coconut yogurt, and substitute cream with full-fat coconut milk or blended soaked cashews. The curry stays creamy and rich while being fully plant-based.

low oil

Low-oil

Use a non-stick pan and reduce ghee to 1 tablespoon. Omit the oil and sauté onions in a splash of water after blooming the spices. The nut paste still provides enough richness.

jain

Jain

Omit the onion, garlic, and potato. Add more seasonal vegetables like bottle gourd, raw banana, or pumpkin. Use asafoetida (hing) in the tempering to mimic the savory depth of alliums.

high protein

High-protein

Add 200g of cubed paneer or firm tofu along with the vegetables. The paneer absorbs the creamy gravy beautifully, boosting the protein content without altering the dish's Mughlai character.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Healthy Fats

The cashew-and-almond paste provides heart-friendly monounsaturated fats and vitamin E, supporting skin health and antioxidant defenses.

✓

Good Source of Dietary Fiber

The mixed vegetables (cauliflower, carrots, beans, peas) contribute both soluble and insoluble fiber, aiding digestion and promoting satiety.

✓

Packed with Vitamin C

Cauliflower and green peas are excellent natural sources of vitamin C, which supports immune function and collagen production.

✓

Contains Bone-Supporting Minerals

Yogurt and cream provide calcium and phosphorus, while almonds add magnesium — all essential for maintaining strong bones.

✓

Low in Processed Ingredients

This curry relies on whole spices, fresh vegetables, and dairy, making it a minimally processed, nutrient-dense meal option.

QUESTIONS?

Frequently asked questions

Yogurt curdles if the pan or gravy is too hot. Always lower the flame to the lowest setting and add the yogurt in a slow, steady stream while stirring continuously.