Subz-e-Zar
A luxurious Mughlai curry featuring a medley of fresh vegetables and paneer simmered in a rich, creamy sauce made from cashews, almonds, and aromatic spices. This golden-hued dish is fit for a royal feast.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Vegetables and Paneer (15 minutes)
- b.Soak cashews and almonds in hot water for at least 20 minutes. In a small bowl, soak the saffron strands in 2 tbsp of warm milk.
- c.Bring a pot of water to a boil. Add 1 tsp of salt, then add the carrots, beans, and cauliflower. Blanch for 3-4 minutes. Add the green peas and blanch for 1 more minute. Drain the vegetables and set aside.
- d.Heat 1 tbsp of ghee in a pan over medium heat. Gently fry the paneer cubes until they are light golden on all sides. Remove and place them in a bowl of warm water to keep them soft.
- 2
Step 2
- a.Create the Gravy Paste (10 minutes)
- b.In a small pot, add the roughly chopped onion and enough water to cover. Boil for 5-7 minutes until the onion is soft and translucent. Drain thoroughly.
- c.In a blender, combine the boiled onion, soaked and drained nuts, ginger-garlic paste, and green chilies. Blend to a very smooth paste, adding a few tablespoons of water if needed to facilitate blending.
- 3
Step 3
- a.Cook the Mughlai Gravy (15 minutes)
- b.Heat the remaining 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium-low heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until fragrant.
- d.Add the prepared onion-nut paste. Cook on low heat, stirring constantly, for 8-10 minutes. The paste will thicken, become aromatic, and start to release ghee from the sides.
- e.Stir in the turmeric powder, coriander powder, and white pepper powder. Cook for another minute until the raw smell of the spices disappears.
- f.Reduce the heat to the lowest setting. Slowly pour in the whisked, room-temperature curd while stirring continuously to prevent curdling. Cook for 2-3 minutes until the gravy thickens and ghee separates again.
- 4
Step 4
- a.Combine, Simmer, and Finish (10 minutes)
- b.Add the blanched vegetables and the drained paneer cubes to the gravy. Stir in 1.5 cups of water, salt, and sugar. Mix gently.
- c.Bring the curry to a gentle simmer. Cover and cook on low heat for 8-10 minutes, allowing the flavors to meld together.
- d.Uncover and stir in the fresh cream, crushed kasuri methi, and garam masala. Add the saffron-infused milk. Mix gently.
- e.Let it simmer for just 1-2 more minutes. Do not boil after adding the cream. Turn off the heat.
- f.Let the curry rest for 5 minutes before serving. Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother, whiter gravy, use blanched (peeled) almonds.
- 2Boiling the onion before making a paste removes its sharp, raw taste, resulting in a sweeter, more refined gravy.
- 3Always cook the nut paste on low heat while stirring constantly, as it can burn easily and ruin the taste of the dish.
- 4To prevent yogurt from curdling, ensure it is at room temperature, whisked well, and added on the lowest heat while stirring continuously.
- 5The vegetables should be tender-crisp, not mushy. Blanching them beforehand helps control their texture.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pan-fried), ghee with a neutral oil, and use plant-based yogurt, cream, and milk (cashew or coconut-based alternatives work well).
Nut FreeNut-Free
Substitute the cashews and almonds with an equal amount of magaz (melon seeds) or a combination of magaz and poppy seeds (khus khus) to achieve a similar creamy texture.
Vegetable AdditionVegetable Addition
Feel free to add other vegetables like baby corn, bell peppers (capsicum), or mushrooms. Add them during the blanching step according to their cooking time.
Why this is on our healthy list.
Rich in Plant-Based Protein
Paneer and nuts provide high-quality vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Source of Essential Nutrients
The medley of vegetables offers a good dose of vitamins like A and C, minerals, and dietary fiber, supporting immune function and digestive health.
Provides Healthy Fats
Almonds and cashews are excellent sources of monounsaturated fats, which are beneficial for heart health and provide sustained energy.
Frequently asked questions
One serving of Subz-e-Zar contains approximately 480-550 calories, primarily from the paneer, nuts, ghee, and cream. It is a rich dish best enjoyed on special occasions.