Sabz-e-nawabi Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Peel and chop carrots, beans, cauliflower, and potatoes into bite-sized pieces.
• STEP 2.Heat oil in a large pan and add cumin seeds. Once they start to splutter, add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute. Then, add the chopped vegetables and saut茅 for a few minutes.
• STEP 4.In a separate bowl, mix together yogurt, cashew paste, and spices like turmeric, red chili powder, and garam masala.
• STEP 5.Add this mixture to the pan and stir well. Cook for a few minutes until the vegetables are coated with the creamy gravy.
• STEP 6.Add water as needed to adjust the consistency of the gravy. Cover the pan and let the vegetables cook until they are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.
• STEP 8.Cooking Tips: You can customize the vegetables according to your preference. You can also add paneer or tofu for added protein.
• STEP 9.Storage and Serving: Sabz-e-nawabi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Cooking Tips

• You can customize the vegetables according to your preference.
• You can also add paneer or tofu for added protein.

Storage and Serving

• Sabz-e-nawabi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving.