Gather and prepare all ingredients for the Mughlai Style Aloo Matar Gobi Curry/Sabzi.

Keep the cut potatoes/aloo in water to prevent darkening.

In a bowl, combine curd and saffron and mix well.

Set aside the curd-saffron mixture.

In a mixer-jar, add roughly chopped onion, dry red chillies, coriander seeds, cinnamon, cloves, cardamom, and fennel.

Grind into a smooth paste, adding a little water if needed.

Heat butter on low flame in a heavy-bottomed pan.

Once the butter melts, add cumin seeds and let them sputter.

Add the ground masala and saute well until oil separates (3-4 minutes).

Add chopped vegetables (Matar, Gobi, and Aloo) and saute for a minute.

Pour 1/2 cup of water and salt for cooking the vegetables. Adjust gravy consistency to your liking.

Cover the pan and cook until vegetables are tender but still have a slight bite.

Simmer the flame and add the prepared curd-saffron mixture.

Mix and cook for 2 more minutes on low flame.

Turn off the flame after 2 minutes.

Serve the Mughlai Style Aloo Matar Gobi Recipe with Phulkas and Kala Chana Salad.