Subz Miloni
A royal medley of garden-fresh vegetables gently simmered in a silky, mildly spiced yogurt-based gravy. This Awadhi-inspired dish brings together carrots, beans, peas, and cauliflower in a delicate sauce fragrant with whole spices. Mild yet deeply satisfying, it pairs beautifully with naan or steamed rice.
For 4 servings
- prep
Prep the vegetables.
1.Dice carrot and potato into small even cubes.2.Chop green beans into 1-inch pieces.3.Cut cauliflower into small florets.4.Puree the tomatoes in a blender until smooth. - fry · ~7 min
Fry the onions to a golden crisp.
Heat oil in a heavy-bottomed pan over medium flame. Add sliced onions and fry until deep golden brown and crisp. Remove with a slotted spoon, drain on paper towels, and set aside for garnish.
TIPStir the onions continuously towards the end to prevent burning. A pinch of salt speeds up browning. - saute · ~8 min
Sauté the vegetables.
In the same oil, add the diced potato, carrot, beans, cauliflower, and green peas. Sauté on medium-high heat until vegetables are lightly browned and slightly tender, about 6-8 minutes. Remove and set aside.
TIPDon't overcrowd the pan — sauté in batches if needed to get a nice sear. - temper · ~1 min
Make the tempering.
1.In the same pan, add a teaspoon more oil if needed.2.Add cumin seeds, green cardamom, cloves, and cinnamon stick.3.Sauté until spices release their aroma and cumin crackles, about 40 seconds. - saute · ~9 min
Build the gravy base.
1.Add ginger garlic paste to the pan and sauté until the raw aroma fades.2.Pour in the fresh tomato puree and stir well.3.Add turmeric powder, red chili powder, and coriander powder.4.Cook the masala until the oil begins to separate from the mixture, about 6-8 minutes.TIPStir the masala frequently to prevent the tomato puree from sticking to the bottom. - mix · ~2 min
Incorporate the yogurt.
Lower the flame to the lowest setting. Whisk the yogurt once more and slowly pour it into the pan, stirring continuously to prevent curdling. Keep stirring until the yogurt is fully blended into the gravy.
TIPMake sure the yogurt is at room temperature before adding. Never add cold yogurt to a hot pan. - simmer · ~15 min
Simmer the vegetables in the gravy.
1.Add the sautéed vegetables and salt to the gravy.2.Pour in 1 cup of water and stir gently to combine.3.Bring the gravy to a gentle simmer, then cover and cook on low heat for 15 minutes.4.Stir once midway — the vegetables should be tender but still hold their shape.TIPThe gravy will thicken slightly as it simmers. If it looks too thick, add a splash of warm water. - garnish · ~1 min
Finish and serve.
1.Turn off the heat. Sprinkle garam masala and drizzle ghee on top.2.Transfer the Subz Miloni to a serving bowl.3.Garnish with the reserved fried onions and fresh chopped coriander leaves.TIPLet the dish rest for 5 minutes before serving — the flavors meld beautifully.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sauté the vegetables on high heat for a light char that adds depth to the gravy.
- 2Always whisk the yogurt until completely smooth to avoid lumps in the silky base.
- 3Add the yogurt on the lowest flame and stir non-stop to prevent curdling.
- 4Use room-temperature yogurt; cold yogurt straight from the fridge will split.
- 5Reserve a tablespoon of fried onions for the final garnish for textural crunch.
- 6Let the dish rest for 5 minutes after cooking so the spices bloom into the gravy.
- 7If the gravy thickens too much during simmering, loosen it with a splash of warm water.
Adapt it for your goals.
Vegan
Replace the yogurt with a thick, unsweetened cashew cream (soaked cashews blended with water) and use a neutral oil instead of ghee for finishing. This keeps the gravy creamy while making the dish entirely plant-based.
low oilLow-oil
Reduce the oil to 1 tablespoon and skip the deep-frying step for onions; instead, quickly sauté the onions until translucent. The dish will be lighter but still aromatic.
high proteinHigh-protein
Add a cup of boiled chickpeas or paneer cubes along with the sautéed vegetables. This boosts protein content while keeping the gravy's delicate Mughlai character intact.
jainJain
Omit the onion, garlic, and potato. Use asafoetida (hing) in the tempering instead of onion/garlic, and replace potato with raw banana or plantain cubes. This keeps the dish compliant with Jain dietary restrictions.
Why this is on our healthy list.
Rich in Dietary Fiber
The medley of carrots, beans, peas, and cauliflower provides a generous amount of fiber that supports healthy digestion and prolonged satiety.
Packed with Antioxidants
Cauliflower and carrots are rich in antioxidants like vitamin C and beta‑carotene, which help combat oxidative stress and support immune function.
Good Source of Plant-Based Protein
Green peas contribute a moderate amount of plant protein, making this dish more nourishing than a simple vegetable curry.
Low in Saturated Fat
The recipe uses a small amount of oil and ghee, keeping the saturated fat content modest while still delivering rich flavor.
Frequently asked questions
Curdling happens when cold yogurt hits a very hot pan or when stirred too quickly. Always use room‑temperature yogurt, set the flame to the lowest setting, and stir continuously as you pour it in.
