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Jul 13, 2014

Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.


Paneer                        1/2 pound (250 gms)                    
Fat Free Cream            ¼ tin (optional)
Oil                              for shallow fry paneer
Oil                               2 tsp.
Water                          ½ cup
Salt                              to taste
Sugar                           1  tsp.
Carrot                          1 no. (Cut into small cubes)
Capsicum                     1 no ( Cut into small cubes)
Tomato                        1 no ( Cut into slices)

For Grinding
Grated Ginger                1 tbsp
Tomatoes                      4 no.
Green chilies                  2 no
Cashew nuts                  3 tbsp.

Dry Masalas     
Gram Masala Powder       1 tbsp.
Coriander Powder            1 tbsp.
Fresh Cardamom powder  1 tsp.
Kashmiri chili powder       1 tsp.


  • Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
  • Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy
  • Soak the cashew nut in hot water for 30 minutes.
  • Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
  • Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
  • Add water into it and boil for few minutes.

For vegetables
  •  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
  • Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
  • Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
  • Now add the cream and mix well and switch off the stove heat.
  • Serve hot with Chapatti , Nan, Rice.

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