Ingredients:
- Vegetables - 1 cup [ boiled flower, french beans, carrot, capsicum, potato, green peas and paneer ]
- Onion - 2 [ cubes ]
- Green chili - 2 [ chopped ]
- Ginger - 1 small piece
- Cashews - 6 to 8
- Dry chili - 5 to 6
- Whole garam masala - [ dalchini 2, cloves 2, cardamom 2, tejpatha 1, black pepper 4 ]
- Cumin seeds - 1 tsp
- Tomatoes - 3 [ chopped ]
- Salt - as required
- Turmeric powder - 1/2 tsp
- Red chili powder - 1 tsp
- Coriander powder - 1/2 tsp
- Kasoori methi - 1/2 tsp [ crushed ]
- Sugar - 1/2 tsp
- Fresh cream - 2 tbsp
- Oil - 3 tbsp
- Butter - 2 tbsp
- Onion garlic masala - 1/2 tsp [ goda masala ]
For gravy:
- Red gravy - Take a kadai, add little oil, when the oil become hot add chopped onion, garlic, ginger red chili.
- Fry till it change in to pink colour. Make it cool and grind in a mixer to a smooth paste and keep aside.
- For Tomato paste : Grind tomatoes and cashews in a mixer and make a smooth paste and keep aside.
Method:
- Take a pan, add oil and butter.
- When it melt add whole garam masala, cumin seeds, chopped green chili.
- Wait for a second, and add red gravy fry for 3 minutes and then add tomato gravy and mix well.
- Add all dry masalas and fried vegetables and mix well and add 1/2 glass of hot water.
- Close with a lid and allow to cook for 10 minutes in a medium flame.
- Then open the lid and mix fresh cream.
- Mix well garnish with coriander leaves and chopped cashew nuts.
- Serve with roti, puri, and parathas.
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