Subz Shahjahani
by Tarla Dalal

Subz Shahjahani uses a wide range of spices. Its uniqueness lies in the fact that the prepared paste is precooked and then added to the gravy thus giving it a distinct flavour. This gravy tastes best with boiled mixed vegetables though you can add almost any other vegetable to it. It is advisable to remove the whole spices before serving.

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Subz Shahjahani recipe - How to make Subz Shahjahani

For the paste
4 tbsp roughly chopped fresh coconut
3 cardamoms (elaichi)
3/4 cup cashewnuts (kaju)
1 tbsp ghee
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
A small piece mace (javantri)

Other ingredients
3 tbsp ghee
1/2 tsp caraway seeds (shahjeera)
1 cup chopped and boiled mixed vegetables
1/2 cup chopped onions
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1 tsp chilli powder
1 tsp kitchen king masala
salt to taste
3 tbsp curds (dahi)
1/2 cup milk

Method

For the paste

Combine the coconut, cardamom and cashewnuts and blend in a mixer to a smooth paste. Keep aside.
Heat the ghee in a kadhai, add the cloves, bayleaf, mace and the paste and sauté for 1 minute. Keep aside.

How to proceed

Heat 1 tablespoon of the ghee in a kadhai, add the caraway seeds and mixed vegetables and sauté for 1 minute. Keep aside.
Heat the remaining ghee in another kadhai, add the onions, ginger and garlic and sauté till the onions turn golden brown.
Add the chilli powder, kitchen king masala, salt and the prepared paste and mix well.
Add the curds, milk and vegetables and cook for 2 to 3 minutes.
Serve hot with parathas.

Nutrient values per serving

Energy	339 cal
Protein	7.2 g
Carbohydrates	11.9 g
Fiber	3.2 g
Fat	28.4 g
Cholesterol	0 mg
Vitamin A	345.8 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	0.6 mg
Vitamin C	9 mg
Folic Acid	9 mcg
Calcium	107.6 mg
Iron	1.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	15.1 mg
Potassium	86.5 mg
Zinc	1.3 mg