Ingredients
- Carrot, cube pieces - 1 large size
- Beet root, cube pieces - 1 large size
- Cabbage, chopped - 1 cup
- Cauliflower, cut into small pcs - 1/2 cup
- Green peas - as per choice
- Potato, cube pieces - 1 small size
- Beans, chopped - 1/2 cup
- Tomatoes, chopped - 1 medium size
- Green chillies - 3 to 4
- Coriander leaves, chopped - 2 tsp
- Bay leaf - 1
- Five blend spice (Panch foron) - 1/3 tsp
- Ginger powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Mace powder - 1/3 tsp
- Nutmeg powder - 1/3 tsp
- Cashew nut - 8 to 10
- Raisins - 8 to 10
- Sesame seeds - 1 tsp
- Fresh cream - 2 tsp (optional)
- Oil - as required
- Sugar - to taste
- Salt - to taste
Method
Take the cashew nuts, raisins, sesame seeds in a grinder and make a fine paste. Keep aside. Take all the spices powder in a bowl (turmeric powder, cumin & coriander powder, mace & nutmeg powder and ginger powder). Add some luke warm water and make another paste. Keep aside.
Heat oil in pan/ kadai. Sauté bay leaf and panch foron. Add all the vegetables one by one and fry it together. Add salt and fry it in medium low flame till half cooked (or you can fry it one by one and mix it together at last). Add the spices powder paste to it. Add 1/2 tsp sugar, green chillies and some warm water. Cook it till the masala leaves oil. Add the premade cashew nuts, raisins and sesame paste to it. Add some more warm water. Cook it in medium flame. When it becomes dry, garnish with the coriander leaves and serve hot with rice / roti.
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