Subz-e-Mughal
A royal Mughlai delicacy featuring a medley of fresh vegetables and paneer simmered in a rich, creamy gravy made from cashews and aromatic spices. This mildly spiced curry is perfect for special occasions.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Vegetables and Gravy Base
- b.Blanch or steam the carrots, green beans, peas, and cauliflower until they are tender yet crisp. Immediately plunge them into cold water to stop the cooking process and retain their color. Drain and set aside.
- c.In a small pan, heat 1 teaspoon of ghee and shallow-fry the paneer cubes over medium heat until they turn a light golden brown on all sides. Remove and set aside.
- d.In a saucepan, combine the chopped onions, cashews, blanched almonds, ginger, garlic, and green chilies with 2 cups of water. Bring to a boil and cook for 10-12 minutes until the onions are soft and translucent.
- e.Drain the boiled mixture, reserving the cooking water. Allow the mixture to cool down completely. Once cool, transfer it to a blender and grind to a very smooth, fine paste. Add a few tablespoons of the reserved water if needed to facilitate grinding.
- 2
Step 2
- a.Cook the Mughlai Gravy
- b.Heat the remaining ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-40 seconds until they release their aroma.
- d.Carefully add the prepared onion-cashew paste to the pan. Cook on low to medium heat, stirring continuously for 8-10 minutes. The paste will thicken, and you'll notice the ghee starting to separate from the sides.
- e.Add the powdered spices: coriander powder, white pepper powder, and turmeric powder. Mix well and cook for another minute until the raw smell of the spices disappears.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Reduce the heat to low. Slowly pour in the milk while stirring constantly to prevent it from curdling. Whisk until the gravy is smooth.
- c.Add about 1 cup of water (or the reserved water from boiling the onions) and salt. Stir well to achieve your desired gravy consistency.
- d.Bring the gravy to a gentle simmer. Add the blanched vegetables, fried paneer, and sugar. Stir gently to coat everything in the gravy.
- e.Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the vegetables and paneer to absorb the rich flavors of the gravy.
- 4
Step 4
- a.Finish and Garnish
- b.Turn off the heat completely. Gently stir in the fresh cream until it is well incorporated. Adding cream off the heat ensures a smooth, non-split texture.
- c.Sprinkle the crushed kasuri methi and garam masala over the curry. Give it a final, gentle mix.
- d.Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
- e.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even smoother gravy, you can strain the onion-cashew paste through a fine-mesh sieve after grinding.
- 2Using white pepper powder is key to maintaining the signature pale, creamy color of the dish. Red chili powder will alter the color.
- 3Always add cream at the very end with the heat turned off to prevent it from splitting and to maintain a luscious texture.
- 4Don't overcook the vegetables during blanching; they should have a slight bite as they will cook further in the gravy.
- 5For a richer aroma, add a few drops of kewra water (pandan extract) along with the cream.
- 6Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The gravy will thicken, so add a splash of milk or water when reheating.
Adapt it for your goals.
Vegan Version
Replace paneer with firm tofu (pan-fried), ghee with a neutral oil like sunflower oil, and milk/cream with full-fat coconut milk or a cashew cream.
Add Fruits & NutsAdd Fruits & Nuts
For a classic 'Navratan Korma' style, add pineapple chunks, fried raisins, and more cashews along with the vegetables.
Spicier VersionSpicier Version
Increase the number of green chilies in the paste or add a slit green chili to the gravy while it simmers for more heat without changing the color.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Provides Essential Vitamins
The medley of vegetables like carrots, peas, and cauliflower provides a wide range of vitamins and minerals, including Vitamin A, Vitamin C, and potassium, which support immunity and overall health.
Source of Healthy Fats
Cashews and almonds contribute monounsaturated fats, which are beneficial for heart health and help in managing cholesterol levels.
Good for Digestion
The fiber from the vegetables aids in digestion and helps maintain a healthy gut.
Frequently asked questions
Subz-e-Mughal is moderately healthy. It's packed with vitamins and fiber from the mixed vegetables and provides protein from paneer. However, it is also rich in calories and fat due to the use of nuts, ghee, and cream, making it best enjoyed on special occasions.