Subz e Noor Chashm is a rich creamy curry made with mixed vegetables, nuts and yoghurt. The curry is rich and cooked in Awadhi style.
Subz e Noor Chashm
Ingredients
1 small head cauliflower
1/2 cup green peas
1 carrot, cubed
1 bay leaf
3 cloves
1/2 tsp cumin seeds
2-3 cloves garlic, chopped
1” inch ginger, chopped
1 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Paste
1 tsp cumin seeds
2 onions, chopped
2 tomatoes, chopped
2 tsp cashew nuts
2 tbsp almonds, blanched
1/2 cup yoghurt
Salt to taste
Method
Paste
Heat a tsp of oil.
Add cumin seeds, let crackle.
Add onions and cook till they turn pink.
Add chopped tomatoes and cook till mushy.
Add the nuts.
Remove from fire and let the mix cool.
Blend it to a fine paste.
Add whipped yoghurt and mix well.
Curry
Heat 2 tbsp oil.
Add cumin seeds, ginger and garlic.
Sauté till pink.
Add all vegetables and sauté for a few minutes.
Simmer and cover the pan and let cook till half done.
Add the prepared paste.
Add all the spices and mix well.
Add little water and cover and cook the curry on slow flame till done.
Check for seasoning according to taste.
Serve hot garnished with coriander leaves.
I have some more recipes from this cuisine that you will love to try, do check-
Thali’s under The Thali and Platter Festival –
Subz e Noor Chashm
Ingredients
- 1 small head cauliflower
- 1/2 cup green peas
- 1 carrot cubed
- 1 bay leaf
- 3 cloves
- 1/2 tsp cumin seeds
- 2-3 cloves garlic chopped
- 1 inch ginger chopped
- 1 tsp red chilly powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
Paste
- 1 tsp cumin seeds
- 2 onions chopped
- 2 tomatoes chopped
- 2 tsp cashew nuts
- 2 tbsp almonds blanched
- 1/2 cup yoghurt
- Salt to taste
Instructions
- Heat a tsp of oil.
- Add cumin seeds, let crackle.
- Add onions and cook till they turn pink.
- Add chopped tomatoes and cook till mushy.
- Add the nuts.
- Remove from fire and let the mix cool.
- Blend it to a fine paste.
- Add whipped yoghurt and mix well.
Curry
- Heat 2 tbsp oil.
- Add cumin seeds, ginger and garlic.
- Sauté till pink.
- Add all vegetables and sauté for a few minutes.
- Simmer and cover the pan and let cook till half done.
- Add the prepared paste.
- Add all the spices and mix well.
- Add little water and cover and cook the curry on slow flame till done.
- Check for seasoning according to taste.
- Serve hot garnished with coriander leaves.
Notes
I use a similar base for my paneer curries and can imagine how delicious this curry might have tasted. Do you have any idea about the medley of vegetables that were traditionally used in the recipe?
This one is surely a must on the plate if you are having some paneer for folks like my hubby who is not a great fan of it..The ground masala sounds fantastic. Yet another bookmarked one..too good Vaishali!
Wonderful recipe with a history attached to it. Love the gravy ingredients as well.
Gravy looks so creamy and delicious with so many vegetables. subz-e-noor-chashm with freshly grounded masala must taste amazing and flavorful.
Yes, the name itself sounds royal and with all the nuts and yogurt this is indeed a royal curry.
Love such mixed vegetables and I like that rich creamy texture of the gravy here. I make a mix vegetable but in different style. This looks good and a must try.