Much more than a simple sabji, here you have aloo and gobhi cooked with almonds, pyaz and dahi and garnished with kaju. Great with naan or paratha.
If you don't have saffron, ½ tsp of turmeric will add a rich colour to the curry. * Diced chicken can be added to the curry – just cut the amount of vegetables by about half and increase the to about 15–20 minutes, to ensure the chicken is cooked thoroughly. * Scatter 2 roughly chopped hard-boiled eggs over the curry just before serving, for extra protein.
Toasting saffron helps to bring out the colour and flavour, but must be done very lightly to prevent scorching. Keep shaking the pan over the heat to keep the saffron moving.