Creamy Mughlai Vegetable Subzi
by Tarla Dalal
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 .
Creamy Mughlai Vegetable Subzi recipe - How to make Creamy Mughlai Vegetable Subzi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
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
- Heat the ghee in a deep non-stick pan, add the cashewnuts and sauté on a medium flame for 2 minutes.
- Add the french beans, carrot and green peas and sauté on a medium flame for 2 minutes.
- 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.
- Add the capsicum, chilli powder, garam masala, raisins and salt, mix well and cook on a medium flame for another 2 minutes.
- Switch off the flame, add the fresh cream and mix well.
- Serve hot with khamiri roti.
Nutrient values per serving
| Energy | 218 cal |
| Protein | 4.1 g |
| Carbohydrates | 13.4 g |
| Fiber | 3.9 g |
| Fat | 16.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 724.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 35.1 mg |
| Folic Acid | 15.1 mcg |
| Calcium | 53 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 16.2 mg |
| Potassium | 82.1 mg |
| Zinc | 0.5 mg |
Outbrain
awesome, Tastes amazing. I added broccoli and baby corn too in this. it was awesome.
This tastes awesome.
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.