Creamy Mughlai Vegetable Subzi
by Tarla Dalal
Added to 88 cookbooks
This recipe has been viewed 27213 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 .
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Creamy Mughlai Vegetable Subzi recipe - How to make Creamy Mughlai Vegetable Subzi
Preparation Time:    Cooking Time:    Total Time:
Makes 3 servings
- 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
|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|
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