Medley of veggies cooked together with spices, very tasty combination. Goes very well with chapathi or rice.
Ingredients:
- Vegetables of your choice (beans carrots potatoes etc) chopped 200gm
- Tomato puree of 2 tomatoes
- Onions chopped 2
- Cardamoms, cloves 2,4
- Cinnamon stick 1/2 inch
- Bay leaf optional 1
- Cumins 1 tsp
- Kasuri methi 1 tsp
- Cashewnuts 10
- Kishmish 10
- Khuskhus(poppy seeds) 1 tbsp
- Green chillies 2
- Ginger and garlic 1 inch
- Cloves 4
- Curds 1/2 cup
- Sugar 1/2 tsp
- Salt to taste
- Oil or ghee 3 tbsp
- Garam masala 1/2 tsp
- Tomato rings and coriander leaves for garnishing
Method:
- Heat 1 tbsp oil in a pan
- Add zeera, 1 chopped onion, ginger and garlic chopped, kasuri methi, cashewnuts and poppy seeds.
- Fry onion till pink in colour and add the other ingredients.
- Add water and cook for 4 minutes.
- Now grind this to a paste.
- Heat oil in a pressure pan and add this paste and fry for 3 minutes.
- Add another chopped onion and fry well.
- Now add tomato puree and saute for a minute.
- Add red chilli powder sugar, curds and mix well.
- Add all the washed and chopped vegetables and kishmish and mix well.
- Mix well and add water (approx 1 cup), according to your plan of gravy and close the lid.
- Pressure cook till one or two whistles.
- Garnish with tomato rings and coriander leaves.
- Note: This looks like very big procedure but you can make the paste one or two days before and store in fridge. Vegetables can also be chopped and stored.
0 comments:
Post a Comment