Ingredients:
Veggies: Tomato, Zucchini, bell peppers, corn
For Gravy: Cashews (kaju), tomato, green chillies (or soaked red bodiya marcha or kashmiri mirchi)
Vaghar: Oil, Hing, Bay Leaf (tej patta), moti elchi if available
Garnish: Cream, Coriander, Kasuri methi
Masalas: salt, haldi, red mirchi, dhana jeera powder, garam masala/kitchen king/Rasoi magic
Instructions:
For the gravy:
1. Boil cashews in water, strain, hold under running water to cool it off immediately
2. Chop tomatoes, green chillies
3. Add all to a grinder and blend into fine paste. Do not add water.
4. Chop all vegetables medium sized
5. Boil the corn (in microwave)
6. Steam veggies or par boil or saute.
7. Take little oil in a kadhai, add hing once oil is hot. Then add adrakh (if no Thursday restriction) or suunth powder, Tej patta, moti elchi...let simmer.
8. Then add the gravy...let it cook for a long time; keep adding water to ensure the gravy doesn't stick/get burnt.
9. Add all masalas...cook some more. Add 1 tspn ketchup.
10. Add all veggies...cook...garnish, serve.
(Remove the bay leaf and elchi).
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