You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Mughlai  >  Mughlai Subzis / Curries  >  Creamy Mughlai Vegetable Subzi

Creamy Mughlai Vegetable Subzi


by
Vegetable Akbari

5/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 89 cookbooks   This recipe has been viewed 39503 times

A brilliant preparation that everyone is sure to enjoy! This effortless preparation of mixed vegetables, raisins and golden brown cashewnuts, perked up with garam masala, is a real treat for both your eyes and your senses.


Capsicum adds crunch to this dry subzi, while cream gives it a luscious mouth-feel and rich taste. Serve the Creamy Mughlai Vegetable Subzi hot, with Khamiri Roti .

Add your private note

Creamy Mughlai Vegetable Subzi recipe - How to make Creamy Mughlai Vegetable Subzi

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings

Ingredients
1/4 cup fresh cream
1/2 cup diagonally cut french beans
1/2 cup diagonally cut carrot
1/2 cup green peas
1/2 cup diagonally cut capsicum
2 tbsp ghee
2 tbsp roughly broken cashewnuts (kaju)
1 tsp chilli powder
1/4 tsp garam masala
2 tbsp raisins (kismis)
salt to taste

For Serving
khamiri roti
Method
    Method
  1. Heat the ghee in a deep non-stick pan, add the cashewnuts and sauté on a medium flame for 2 minutes.
  2. Add the french beans, carrot and green peas and sauté on a medium flame for 2 minutes.
  3. Add ½ cup of water, mix well cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  4. Add the capsicum, chilli powder, garam masala, raisins and salt, mix well and cook on a medium flame for another 2 minutes.
  5. Switch off the flame, add the fresh cream and mix well.
  6. Serve hot with khamiri roti.

Accompaniments

Butter Garlic Naan, Tava Garlic Butter Naan 
Nawabi Naan 
Nutritious Garlic Naans 
Paneer and Onion Stuffed Paratha 
Pudina Naan, Phudina Naan, Mint Naan Recipe 

Nutrient values per serving
Energy218 cal
Protein4.1 g
Carbohydrates13.4 g
Fiber3.9 g
Fat16.5 g
Cholesterol0 mg
Vitamin A724.6 mcg
Vitamin B10.2 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C35.1 mg
Folic Acid15.1 mcg
Calcium53 mg
Iron1.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium16.2 mg
Potassium82.1 mg
Zinc0.5 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Creamy Mughlai Vegetable Subzi
5
 on 08 Oct 19 07:24 PM


Reply
Creamy Mughlai Vegetable Subzi
5
Foodie #685711
 on 10 Jul 19 08:31 PM


Reply
Creamy Mughlai Vegetable Subzi
5
 on 06 May 19 08:24 PM


Reply
Creamy Mughlai Vegetable Subzi
5
 on 28 Nov 18 08:40 AM


awesome, Tastes amazing. I added broccoli and baby corn too in this. it was awesome.
Reply
| Hide Replies
Tarla Dalal    Hi Nivea, That is amazing. Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
28 Nov 18 09:19 AM
Creamy Mughlai Vegetable Subzi
5
 on 27 Nov 18 10:47 PM


This tastes awesome.
Reply
| Hide Replies
Tarla Dalal    Delighted to know you liked the recipe.
Reply
28 Nov 18 09:21 AM
Vegetable Akbari
5
Payal Parikh 86
 on 27 Sep 16 04:32 PM


This is a good recipe with a combination of carrot, French beans, green peas and capsicum along with lots of cream, raisins and cashews, I served this with hot phulkas.
Reply