Mughlai Vegetable Jalfrezi

1. 1
   prep · ~15 min

   Soak cashews and prep the vegetables.

   1.Soak 12 cashew nuts in warm water for 15 minutes, then drain and blend to a smooth paste with 2 tbsp water.

   2.Cut cauliflower into medium florets, peel and dice carrot into 1-inch pieces, trim and cut green beans into 1-inch pieces.

   3.Dice the bell pepper into 1-inch pieces and cut paneer into 1-inch cubes.
2. 2
   boil · ~5 min

   Blanch the hard vegetables until crisp-tender.

   1.Bring a saucepan of water to a rolling boil. Add a pinch of salt.

   2.Add cauliflower, carrot, and green beans. Boil for 3 minutes.

   3.Drain immediately and plunge into a bowl of ice-cold water. Drain again and set aside.

   TIPThe ice bath stops cooking and locks in the bright color and crunch — don't skip it.
3. 3
   fry · ~6 min

   Shallow-fry the paneer and bell pepper to golden.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add paneer cubes and fry, turning gently, until lightly golden on all sides (about 2-3 minutes). Remove and set aside.

   3.In the same oil, add the diced bell pepper and sauté for 1-2 minutes until just slightly softened but still crunchy. Remove and set aside.

   TIPFry paneer on medium heat and turn gently so it doesn't crumble. Don't overcook the bell pepper — it should stay crisp.
4. 4
   saute · ~10 min

   Build the Mughlai masala base.

   1.In the same pan, add the remaining 1 tbsp oil and 1 tbsp ghee. Heat until shimmering.

   2.Add cumin seeds, bay leaf, and crushed green cardamom. Sauté until fragrant (30 seconds).

   3.Add chopped onions and cook, stirring frequently, until deep golden brown (about 7-8 minutes).

   4.Add ginger paste, garlic paste, and slit green chilies. Sauté for 1 minute until the raw smell disappears.

   TIPTake your time browning the onions — the deep golden color is what gives the gravy its authentic Mughlai richness.
5. 5
   saute · ~8 min

   Cook the tomato masala with spices.

   1.Add the fresh tomato puree to the onion mixture. Stir well and cook on medium heat.

   2.Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix thoroughly.

   3.Cook, stirring occasionally, until the mixture thickens and releases oil from the sides (about 6-8 minutes).

   TIPThe masala is ready when it turns glossy and the oil visibly separates — this means the raw tomato taste is gone.
6. 6
   simmer · ~4 min

   Finish the gravy with cashew cream and water.

   1.Lower the heat. Add the cashew nut paste and stir continuously for 1 minute.

   2.Add 0.5 cup water and mix well until the gravy becomes smooth and velvety.

   3.Add tomato ketchup and bring to a gentle simmer. Cook for 2-3 minutes.
7. 7
   simmer · ~4 min

   Add the vegetables to the gravy.

   1.Add the blanched cauliflower, carrot, and beans to the simmering gravy.

   2.Add the sautéed bell pepper. Gently fold everything together.

   3.Simmer on low heat for 3-4 minutes so the vegetables absorb the flavors but stay crisp.

   TIPDon't boil vigorously at this stage — a gentle simmer keeps the vegetables from getting mushy.
8. 8
   simmer · ~2 min

   Finish with cream and final flavorings.

   1.Add the fried paneer cubes and fold in gently.

   2.Pour in the fresh cream and mix lightly. Simmer for 1 minute.

   3.Crush kasuri methi between your palms and sprinkle over the dish. Add a pinch of garam masala.

   4.Turn off the heat and add 1 tsp lemon juice. Mix well.

   TIPAdding cream off the heat or on low heat keeps it from curdling. Kasuri methi adds that signature restaurant-style finish.
9. 9
   garnish

   Garnish with fresh coriander and serve hot.

   1.Transfer to a serving bowl and garnish with chopped coriander leaves.

   2.Serve hot with naan, roti, or steamed rice.

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