Saturday, November 19, 2011


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


  1. looks so tasty!!we have a curry in Sri Lanka with mixed veggies (we use about 7 types) & it is so tasty,but I cannot get that taste,Now I got some idea from this recipe & want to try this recipe mixing with Sri Lankan recipe......thanks for sharing...
    Midweek Fiesta @every Wednesday

  2. This looks like an amazing mix of flavors!

  3. finally a male food blogger! :D That's awesome! I simply love your step-wise pics. The malai kofta looks fabulous! (Btw, I'm pursuing my Ca too! ;D)
    Kavi | Edible Entertainment
    Ongoing event: Healthy Lunch Challenge

  4. ** I mean sabz-e-nawabi! sorry! saw the malai & mistook it to be Malai Kofta! I usually see the pics, comment & then read!

  5. its really nawabi sabze....with all rich nicely presented.....even though its a long process,,,but love to see the pic method of ur's....very nice recipe....

  6. Hi Amu,This is an exotic and classy Nawabi Cuisine.I'm drooling here.Yumm and creamy gravy luks delicious.Glad to follow U back.

  7. You have a wonderful space here, interesting blog!! And this subzi sounds totally awesome! Thanks for sharing!

  8. wow...sounds scrumptiously tasty...
    first time here...very interesting space you have..
    excellent presentation..
    glad following you.
    do stop by mine sometime.
    Tasty Appetite

  9. wow super recipe , nutty gravy looks mouthwatering

  10. Wow.. The Sabz e nawabi looks awesome :) Love the detailed pics..

  11. Wow! looks so delicious..lovely stepwise pictures..guess, this effort and perfection got you the prize in "Only Curries" event..just came from their..Congrats Man:-)

  12. Thank you all for your wonderful comments..

  13. Came here thru another blog and really like how detailed the recipes are with pictures.
    Glad I found ur space :)

  14. Thanks for linking this yummy recipe to my event.

    Participate My First Event - Feast of Sacrifice Event


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