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A medley of colorful vegetables and soft paneer cubes simmered in a rich, creamy cashew and tomato gravy. This royal Mughlai dish is fragrant with spices and perfect for a special meal.
For 4 servings
Sauté Vegetables and Paneer
Prepare the Gravy Base
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A medley of colorful vegetables and soft paneer cubes simmered in a rich, creamy cashew and tomato gravy. This royal Mughlai dish is fragrant with spices and perfect for a special meal.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 476.45 calories per serving with 15.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Blend and Cook the Gravy
Combine and Simmer
Finish and Garnish
Replace paneer with firm tofu or chickpeas. Use a neutral oil instead of ghee and butter. Substitute heavy cream with full-fat coconut milk or a cashew cream paste.
For a richer 'shahi' version, add 2 tablespoons of crumbled khoya (mawa) or milk powder to the gravy when it's cooking.
Add 1-2 slit green chilies along with the ginger and garlic. Increase the amount of red chili powder or use a hotter variety.
Replace cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
The medley of vegetables like carrots, beans, cauliflower, and peas provides essential vitamins such as Vitamin A, C, and K, along with minerals like potassium and folate.
Paneer is an excellent source of high-quality protein, which is crucial for muscle repair, building tissues, and overall body function.
Cashews contribute monounsaturated fats, which are beneficial for heart health. These healthy fats also help in making the dish satisfying and flavorful.
The variety of vegetables in this dish makes it a good source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
One serving of Subz Diwani Handi contains approximately 400-450 calories, depending on the amount of ghee, butter, and cream used. It's a rich dish best enjoyed on special occasions.
Subz Diwani Handi is moderately healthy. It is packed with vitamins and fiber from the variety of vegetables and provides a good amount of protein from paneer. However, it is also high in fat and calories due to the use of cream, cashews, and ghee, making it an indulgent dish.
Yes, you can easily make it vegan. Replace paneer with firm tofu, use a plant-based oil instead of ghee and butter, and substitute the heavy cream with cashew cream or full-fat coconut milk.
This creamy curry pairs wonderfully with Indian breads like Butter Naan, Garlic Naan, Roti, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.
Absolutely! You can prepare the gravy (up to Step 3) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply heat the gravy, add the sautéed vegetables and paneer, and finish the dish.
For a silky smooth gravy, ensure two things: first, that the onion-tomato mixture has cooled down completely before blending, and second, use a high-speed blender. Blending the mixture while it's hot can result in a coarse texture. For an extra-smooth finish, you can strain the puree.