You may also like
Categories:
cauliflower turmeric powder green peas beans paneer cheese green capsicum carrots corn potatoes nigella seeds cumin garlic red chilies tomato ketchup fresh red chili paste tomato puree fresh cream kasuri methi fresh coriander leaves butter nuts almonds salt
Viewed: 35 - Published at: 3 years agoIngredients
- 1/2 cauliflower
- 1/4 teaspoon turmeric powder
- 1/2 cup green peas
- 4 French beans
- 100 g paneer cheese, cubed and lightly fried (frying it is optional)
- 1 green capsicum
- 2 medium carrots
- 1 baby corn (optional)
- 4 small potatoes
- 2 tablespoons nigella seeds
- 1 pinch cumin (though i like more)
- 1 teaspoon chopped garlic
- 4 whole dried red chilies, whole
- 1 tablespoon tomato ketchup
- 1/2 teaspoon fresh red chili paste
- 1 cup tomato puree
- 1/2 cup fresh cream
- 1 tablespoon kasuri methi (dried, powdered fenugreek leaves)
- 2 tablespoons fresh coriander leaves
- 1/4 cup butter
- 10 cashew nuts, crushed (optional)
- 10 almonds, crushed (optional)
- salt
Method
- Boil the cauliflower florets with turmeric powder till tender. Drain and put aside.
- Heat oil in a pan, add cumin and chopped garlic and saute.
- Add mixed veggies except potatoes. cook a few minutes.
- add potatoes and onion seeds. Cover and cook.
- When potatoes are soft but still firm, add red chillies, chilli paste and tomato ketchup. Mix.
- Add tomato puree and saute a while.
- Add cream and kasuri methi and salt. Mix well.
- Add butter and coriander + mix till butter melts into the dish.
- Serve hot, with cashews and almonds sprinkled on top.
- (note: u can cook the potatoes ahead of the others coz they take longer to cook and the remaining veggies turn to mush by the time potatoes and capsicum etc are cooked).
