Subz-e-Zar
A rich Mughlai-style mixed vegetable curry with a silky cashew-yogurt gravy, gentle spices, and a touch of saffron. It brings together colorful vegetables in a mildly sweet, aromatic sauce that feels festive without being too heavy.
For 4 servings
- prep · ~15 min
Prep the vegetables and saffron.
1.Soak the saffron in 1 tbsp warm milk and set aside.2.Soak the cashews in warm water for 15 minutes.3.Cut the cauliflower, carrot, beans, potato, and paneer into small even pieces.4.Whisk the yogurt until smooth so it blends easily into the gravy. - boil · ~8 min
Boil the vegetables until just tender.
1.Bring water to a boil in a pan.2.Add the potato, carrot, cauliflower, beans, and peas.3.Cook 5 to 7 minutes until the vegetables are just tender but still hold their shape.4.Drain well and keep aside.TIPDo not overcook the vegetables or they will break when simmered in the gravy. - mix
Make the cashew paste.
Drain the soaked cashews and blend them with a little water to a smooth paste. Keep the paste ready beside the stove.
- fry · ~2 min
Lightly fry the paneer.
Heat 1 tsp ghee in a pan and lightly fry the paneer cubes for 1 to 2 minutes until just pale golden at the edges. Remove and set aside.
TIPKeep the heat gentle so the paneer stays soft. - saute · ~7 min
Cook the whole spices and onion.
1.Heat the remaining ghee in a pan over medium heat.2.Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon.3.Cook for 20 to 30 seconds until fragrant.4.Add the sliced onion and cook until soft and light golden. - saute · ~3 min
Build the gravy base.
1.Add the ginger-garlic paste and green chili.2.Cook for 1 minute until the raw smell fades.3.Lower the heat and stir in the cashew paste.4.Cook for 2 minutes, stirring so it does not catch at the bottom. - mix · ~3 min
Add the yogurt and milk.
Keep the heat low and add the whisked yogurt a little at a time, stirring constantly. Pour in the milk and water, then mix until the gravy is smooth.
TIPLow heat and constant stirring keep the yogurt from splitting. - simmer · ~4 min
Season the gravy and simmer gently.
1.Add coriander powder, black pepper, sugar, salt, and garam masala.2.Stir well and bring the gravy to a gentle simmer.3.Cook for 3 to 4 minutes until slightly thickened.4.Stir often so the rich gravy stays smooth. - simmer · ~5 min
Add the vegetables and paneer.
Add the boiled vegetables and fried paneer to the gravy. Fold gently and simmer for 4 to 5 minutes so the flavors come together without breaking the vegetables.
- garnish
Finish with saffron, cream, and coriander.
Pour in the saffron milk, drizzle the cream, and scatter the chopped coriander leaves over the curry. Give it one gentle stir.
- serve
Serve hot.
Serve Subz-e-Zar hot with naan, roomali roti, or a mild pulao.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potatoes and carrots first for a minute if your cauliflower florets are very small, so all the vegetables finish evenly.
- 2Blend the soaked cashews completely smooth; even tiny bits can make this Mughlai gravy feel grainy instead of silky.
- 3After lightly frying, soak the paneer cubes in warm water for 5 minutes if they seem firm; this keeps them soft in the curry.
- 4Add the yogurt only on low heat and in batches, stirring constantly, to prevent the rich gravy from curdling.
- 5Do not brown the onions too deeply; a light golden color keeps the sauce pale, delicate, and true to the dish.
- 6Let the curry rest for 5 minutes after adding saffron milk and cream so the aroma settles into the gravy before serving.
- 7This curry thickens as it stands, so loosen leftovers with a splash of warm milk or water while reheating.
Adapt it for your goals.
Vegan
Swap paneer for firm tofu, use oil instead of ghee, and replace yogurt, milk, and cream with unsweetened plant-based versions for a dairy-free Mughlai-style curry.
jainJain
Skip onion and ginger-garlic paste, avoid potato if needed, and build the gravy with cashew, yogurt, whole spices, and a little extra paneer for a no-root version.
low oilLow-oil
Pan-toast the paneer without frying and reduce the ghee slightly; the cashew and yogurt still keep the gravy rich and smooth.
restaurant styleRestaurant-style
Add a few more paneer cubes and finish with an extra spoon of cream for a richer, more indulgent special-occasion version.
Why this is on our healthy list.
Vegetable-rich main dish
Cauliflower, carrots, beans, peas, and potato bring a range of plant nutrients and make the curry more balanced than a paneer-only gravy.
Protein from dairy and peas
Paneer, yogurt, milk, and green peas add satisfying protein, helping the dish feel substantial alongside roti or rice.
Healthy fats and richness
Cashews and dairy provide fats that carry the aroma of saffron, cardamom, and cloves while making the curry filling in smaller portions.
Frequently asked questions
This usually happens if the pan is too hot or the yogurt goes in too quickly. Keep the heat low and add whisked yogurt gradually while stirring constantly.
