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.... :-(
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