Directions
- 1Shallow fry all the veggies except beans.
- 2Add peas.
- 3Add beans.
- 4Add salt to taste and remove the cooked veggies from the pan.
- 5In a pan add oil, cumin, ginger, Simla mirch, tomato, green chili, salt.
- 6Let the mixture cool down. Once cool, blend it into a paste.
- 7Add oil to a pan. Add black cardamom, cloves, cinnamon stick, black pepper and the tomato & cashew paste.
- 8Add turmeric powder and red chili powder. Cook well till the gravy is thick.
- 9Add boiling water and the previously cooked veggies.
- 10Cook for 2-3 minutes.
- 11Add butter, rock salt, cream, garam masala, and dry fenugreek.
- 12Garnish with fried cashew and almonds and cream.
Ingredients
- 2 tbsp Oil
- 1 cup Veggies except beans
- 0.25 cup Peas
- 1 cup Beans
- 1 tsp Salt
- 1.5 tsp Cumin
- 1.5 inch Ginger
- 1 Simla mirch
- 2 Tomato
- 1 Green chili
- 1 Black cardamom
- 2 Cloves
- 1 small piece Cinnamon stick
- 5 Black pepper
- 1 cup Tomato & cashew paste
- 0.5 tsp Turmeric Powder
- 1 tsp Red chili powder
- 1.5 cups Boiling water
- 2 tsp Butter
- 1 tsp Rock salt
- 2 tbsp Cream or malai
- 0.25 tsp Garam masala
- 1 tbsp Dry fenugreek
- 1 handful Fried cashew
- 1 handful Fried almond
- 1 tbsp Cream
Equipment
wokblender
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