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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
Prepare Vegetables and Gravy Base
Cook the Mughlai Gravy
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 816.94 calories per serving with 28.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Finish and Garnish
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.
For a classic 'Navratan Korma' style, add pineapple chunks, fried raisins, and more cashews along with the vegetables.
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.
Paneer is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
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.
Cashews and almonds contribute monounsaturated fats, which are beneficial for heart health and help in managing cholesterol levels.
The fiber from the vegetables aids in digestion and helps maintain a healthy gut.
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.
One serving of Subz-e-Mughal (approximately 1 cup or 275g) contains around 350-450 calories, depending on the exact amounts of ghee, cream, and nuts used.
Yes, you can prepare the gravy base (the onion-cashew paste) 1-2 days in advance and store it in the refrigerator. You can also blanch the vegetables ahead of time. When ready to serve, simply assemble and simmer the curry.
For a silky-smooth gravy, ensure you boil the onions and nuts until very soft and then blend them for a long time until no graininess remains. For best results, you can also strain the paste through a fine-mesh sieve.
Absolutely! Feel free to use other vegetables like bell peppers (capsicum), baby corn, or mushrooms. Adjust blanching times accordingly.
To make it vegan, substitute paneer with pan-fried firm tofu, ghee with oil, and use a plant-based cream (like cashew or coconut cream) and milk (like oat or almond milk).