Subz-e-Mughal
A luxurious Mughlai-style mixed vegetable curry with a rich, creamy cashew-nut paste and gentle whole spices. Assorted seasonal vegetables are simmered in a silky, aromatic gravy that carries the subtle sweetness of onions and the warmth of cardamom. This royal dish pairs beautifully with naan or steamed rice.
For 4 servings
- prep · ~10 min
Blanch the vegetables.
1.Bring a saucepan of water to a boil. Add the cubed potatoes and carrots. Cook for 5 minutes.2.Add the cauliflower florets, french beans, and green peas. Continue boiling for another 3-4 minutes until vegetables are just tender but still firm.3.Drain the vegetables immediately and rinse under cold water to stop the cooking. Set aside.TIPDo not overcook the vegetables. They should hold their shape in the final curry. - prep · ~2 min
Prepare the cashew-yogurt paste.
1.Drain the soaked cashew nuts and add them to a grinder.2.Grind with a tablespoon of water to a smooth, creamy paste.3.Add the whisked yogurt and blend again until fully combined. Set aside. - temper · ~1 min
Make the tempering with whole spices.
1.Heat ghee in a heavy-bottomed pan over medium heat until it melts and shimmers.2.Add the bay leaves, crushed green cardamom, cloves, and cinnamon stick.3.Sauté for 30 seconds until the spices crackle and release their aroma. - saute · ~12 min
Cook the onions and aromatics.
1.Add the sliced onions to the pan and sauté until they turn deep golden brown, about 7-8 minutes.2.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.3.Add the chopped tomatoes and cook until they soften completely and the ghee separates, about 4-5 minutes.TIPTake your time browning the onions — this is the base of the rich Mughlai flavor. - saute · ~1 min
Bloom the ground spices.
1.Lower the heat to prevent burning. Add the turmeric powder, red chili powder, and coriander powder.2.Sauté gently for 30-40 seconds until the spices smell fragrant and mellow. - simmer · ~5 min
Build the gravy with cashew-yogurt paste.
1.Remove the pan from the heat and let it cool for 2 minutes to prevent curdling.2.Slowly stir in the cashew-yogurt paste, mixing continuously.3.Return the pan to low heat. Add 0.5 cup water and salt. Stir well and bring to a gentle simmer.TIPAlways take the pan off the heat before adding yogurt to prevent it from splitting. - simmer · ~10 min
Add the vegetables and finish cooking.
1.Gently fold the blanched vegetables into the simmering gravy.2.Cover and cook on low heat for 8-10 minutes, allowing the vegetables to absorb the flavors.3.Sprinkle garam masala and crushed kasuri methi on top. Stir gently and turn off the heat. - garnish · ~5 min
Garnish with fresh coriander leaves and serve hot.
Let the curry rest for 5 minutes before serving. Garnish generously with chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch vegetables just until tender-crisp; they continue cooking in the gravy and will soften further.
- 2Soak cashews in warm water for a full 30 minutes — this ensures a silky-smooth paste with no graininess.
- 3Brown the onions until deep golden for maximum sweetness and color; don't rush this step.
- 4Always pull the pan off the heat before stirring in yogurt to prevent curdling in the rich gravy.
- 5Crush kasuri methi between your palms before adding to release its earthy aroma.
- 6Let the curry rest for 5 minutes after cooking so the flavors meld and the gravy thickens slightly.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or neutral oil, and swap yogurt with ¼ cup cashew cream or coconut cream — keeps the richness while making the dish plant-based.
high proteinHigh-protein
Add ½ cup paneer cubes or boiled chickpeas alongside the vegetables for a protein boost that pairs perfectly with the creamy gravy.
low oilLow-oil
Reduce ghee to 1 tsp and use a non-stick pan; sauté onions in a splash of water after first minute, and blend the onion-tomato mix into the gravy for depth without extra fat.
nut freeNut-free
Substitute soaked raw almonds or sunflower seeds for cashews in the paste, grinding to a smooth cream — still yields a luscious, nutty gravy.
Why this is on our healthy list.
Rich in Dietary Fiber
The mix of carrots, green beans, peas, and cauliflower provides ample fiber, supporting digestion and satiety.
Good Source of Plant Protein
Green peas and cashews contribute plant-based protein, making this curry a satisfying main course.
Antioxidant-Rich Vegetables
Cauliflower and carrots supply vitamin C and beta-carotene, which help combat oxidative stress.
Healthy Fats from Cashews
Cashews provide monounsaturated and polyunsaturated fats, which support heart health when used in place of saturated fats.
Frequently asked questions
Yes, frozen peas, cauliflower, and beans work well. Add them directly to the boiling water in step 1 without thawing, and reduce the blanching time by 1-2 minutes.
