Subz-e-Mughal

Instructions

1. 1

   Prepare Vegetables and Gravy Base

   • 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.
   • 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.
   • 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.
   • 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. 2

   Cook the Mughlai Gravy

   • Heat the remaining ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-40 seconds until they release their aroma.
   • 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.