Sabz-e-Nawabi

Mughlai food is characterized by royal, rich and creamy curries. Sabz-e-Nawabi is a Mughlai curry, a medley of vegetables like cauliflower, green peas and carrots with mild spicy Mughlai gravy. I am sure that the flavours of this recipe will stay in your mind. Just one thing.. this dish has loads of calories.... :-(

Ingredients :

To make paste :
1 tbspn ghee
1 tspn cumin seeds
1 chopped onion
1 chopped tomato
1/4 cup blanched cashew-nuts
1/4 cup blanched almonds
1/2 cup curd

To make Curry :

3 tbspns ghee

1/2 tspn cumin seeds

1 finely chopped onion

1/2 finely chopped green capsicum

1 finely chopped tomato

Blanched mix vegetables (as given below)

1 tspn garlic paste

1/2  tspn ginger paste

1 tspn turmeric powder

1 tspn red chilly powder

2 tspns garam masala powder

4 tbspns milk-cream

Vegetable stock as required (of blanched vegetables)

Salt to taste

For blanched Vegetables :

8-10 Cauliflower florets 

1/2 cup Green peas

1 Vertically chopped carrot

6 cups water

2 tspns salt

2 tspns sugar

1/2 tspn black pepper cons

1 bay leaf

1/2 tspn cloves

For Garnishing :

Chopped corriander

Fresh Cream

Preparation :

To blanch vegetables :

Heat water in a deep pan for 15-20 minutes on high flame

Then add salt, sugar, black pepper cons, bay laf and cloves

Also add the cauliflower florets, green peas and chopped carrot

Cook for another 15-20 minutes or till the vegetables are cooked

Ensure that the vegetables are not over-cooked

Once the vegetables are cooked, remove the water by using a strainer
Set the water aside for using in curry as vegetable stock

Immediately pour cold water over the vegetables

Now remove all the spices 

Keep it aside

To make paste :

Heat oil in a pan

Add cumin seeds and saute

Then add chopped onion and cook till it is transculent

Once onion is cooked, add tomatoes to it

Cook tomatoes till it starts leaving oil from the sides

Lastly add blanched cashew nuts and almonds

Saute it for 2 minutes

Turn off the flame

Allow the mixture to cool

After cooling, make fine paste of the mixture
Then add curd in paste

Again grind it  in a blender

Make smooth paste of it

Keep it aside for making curry

To make curry  :

Heat ghee in a pan

Add onions and fry till it changes it is transculent

Then add chopped capsicum 

Cook it for 4-5 minutes

Add ginger paste, garlic paste and saute it for a minute

Then add chopped tomatoes to the mixture

Cook till the mixture starts leaving oil from the sides

Add paste and blanched vegetables to the mixture

Saute it for 3-4 minutes

Add garam masala, turmeric powder, red chilly powder and salt to taste

Also add milk cream in the mixture

Adjust the consistency by adding the vegetable stock (water) set aside 

Cover the pan with lid

Let it cook for further 5 minutes on low flame

Lastly add chopped corriander in the curry

Garnish it with chopped corriander and fresh cream

Serve hot with Roti, Naan, Kulcha or any indian bread

Notes :

1. In order to make the curry more rich, the process of blanching may be replaced with deep frying of vegetables till they are cooked

2. The ghee may be substituted with 1 tspn oil and 2-3 tbspns butter

3. In addition to blanched vegetables, you may also add blanched dry fruits liked cashews, walnuts, almonds etc. in the curry.

Stepwise Pictures :

Sending this entry to Radhika's event - Lets Cook Mughlai Cuisine which is also an inspiration for me to try this Mughlai style recipe. Also sending this recipe to Pari's ‘Only’ Event For November hosted by Kamalika from Janaki's Kitchen.

Sending this entry to Asiya Omar's event Feast of sacrifice