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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
Create the Onion-Cashew Paste
Temper Spices and Build Gravy Base
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 411.86 calories per serving with 14.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Combine and Simmer
Finish and Serve
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.
For a spicier version, add 1-2 slit green chilies along with the ginger-garlic paste and increase the amount of red chili powder.
Feel free to use other vegetables like mushrooms, bell peppers (capsicum), or sweet corn. Adjust cooking times accordingly.
For a nut-free version, substitute cashews with an equal amount of melon seeds (magaz) or a paste made from roasted gram flour (besan).
Paneer and curd provide a good source of high-quality protein, which is essential for muscle repair, cell growth, and overall body function.
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.
Cashews contribute heart-healthy monounsaturated fats, while ghee (in moderation) provides fat-soluble vitamins and butyric acid, which is beneficial for gut health.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving (approximately 1 cup) of this curry contains around 380-420 calories, depending on the amount of ghee, cream, and specific vegetables used.
It can be part of a balanced diet. It's rich in vitamins and fiber from vegetables and provides protein from paneer. However, it is also high in fat and calories due to the use of cream, cashews, and ghee, so it's best enjoyed in moderation, especially for special occasions.
Yes, you can easily make it vegan. Replace paneer with firm tofu or chickpeas, use a neutral oil instead of ghee, and substitute dairy curd and cream with cashew cream, coconut milk, or a plant-based yogurt.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The gravy may thicken upon cooling; you can add a splash of water or milk while reheating.
Curdling usually happens if the yogurt is added to a very hot gravy or if it's not stirred continuously. To prevent this, always lower the heat to a minimum, whisk the yogurt well before adding, and stir constantly until it is fully incorporated into the gravy.
Yes, you can prepare the onion-cashew paste and the gravy base (up to step 4) a day in advance and store it in the refrigerator. When ready to serve, simply reheat the gravy, add the vegetables and paneer, and simmer until cooked.