Veg Akbari, as the name suggests is a Mughalai side dish that is rich, creamy and delectable.
Preapred with mixed vegetables, fresh paneer and melange of spices, this dish goes very well with naan, roti or any other Indian flatbread.

Serves – 6 to 8

Ingredients:

Carrots – 4
String Beans – 10
Cauliflower Florets, bite sized – 12
Baby Corns – 6
Paneer, 1cm cubes – 1 cup
Fresh Green Peas – 1/2 cup
Green Bell Pepper/Capsicum – 1 small

Cooking Oil – 2 tablespoons
Cumin Seeds – 2 teaspoons
Bay Leaf – 1
Cloves – 6
Cinnamon – 1″ long piece
Onions – 2 large sized
Ginger Garlic Paste – 1 tablespoon
Tomatoes – 5 medium sized
Garam Masala Powder – 2 teaspoons
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 1/2 teaspoons
Cardamom Powder – 1/2 teaspoon
Sugar – 1 tablespoon
Salt to taste

Fresh Cream – 3 tablespoons
Kasoori Methi, powdered – 1 1/2 tablespoons

For Masala:

Kashmiri Dry Red Chilies – 6
Roasted Peanuts – 2 tablespoons
Blanched Almonds – 2
Cashew nuts – 5
Fennel Seeds / Saunf – 2 teaspoons

For Garnishing:

Ghee/Clarified Butter – 1 teaspoon
Cashew nuts – 7 to 8
Coriander Leaves / Cilantro, chopped
Fresh Cream – 2 teaspoons

Method:

1. Boil kashmiri dry red chilies in 1/4 cup of water. Turn off the heat and keep aside to cool down.
2. Puree the tomatoes.
3. Cube carrots into 1cm pieces.
4. Cut beans and baby corn into 1cm long pieces.
5. Chop bell pepper into 1cm sized pieces.
6. Chop onions.
7. Blend soaked dry red chilies, peanuts, almonds, cashew nuts and fennel seeds into smooth paste.
8. Heat oil in a pan.
9. Add cumin seeds, bay leaf, cloves and cinnamon. Saute for 10 seconds.
10. Add chopped onions and then ginger-garlic paste. Saute until the onions are golden brown.
11. Add pureed tomatoes, garam masala powder, turmeric powder, coriander powder, sugar and salt. Mix well.Saute until the oil starts separating or the mixture starts to come together.
12. Now add the blended dry chili and nuts paste, add 1/4 cup water and let it cook on low flame for 5 minutes.
13. Whisk the yogurt well and add it to the cooking gravy. Cover and simmer for 5-7 minutes.
14. Meanwhile, with 1/2 cup of water in a separate pan, boil carrots, beans, baby corn and cauliflower until they are cook just enough, not too soft; al dente. Turn off the heat.
15. Add chopped capsicum, green peas and paneer cubes to the cooking gravy. Cook for 3 minutes.
16. Now add boiled vegetables, mix well. Adjust the consistency of the gravy by adding a little water, if needed. I suggest not to add too much water.
17. Add fresh cream and kasoori methi. Cover and simmer for 5 minutes.
18. Meanwhile, heat 1 teaspoon ghee/clarified butter, roast cashew nuts until golden brown.
19. Garnish with chopped coriander leaves, roasted cashew nuts and fresh cream. Serve hot with roti, naan, kulchas or any bread of your choice.
    

Notes:

1. Keep the gravy consistency thick.
2. To elevate the flavor and aroma, try smoking this dish (Dhungar).
3. Adding sugar brings down the sourness of tomatoes and yogurt.