STEP 1.1 in a pan add 1 tsp oil, add 2 diced carrots, 10 green beans cut into 2 inch pieces, 1 capsicum diced,1 tsp salt and saute. Cover the pan and turn the heat to high for 3 to 4 minutes to allow the vegetables to steam cook till half done. Transfer the vegetables to a bowl.
STEP 2.2 in the same pan add 1 tsp oil, 1 onion chopped, 1 inch ginger chopped, 4 cloves garlic chopped. Turn the heat to high and saute till the onions are soft and change colour to slightly brown and ginger garlic has cooked soft. Turn off the hat and allow to cool.
STEP 3.3 when cool transfer to the small grinding jar and grind to a smooth paste.
STEP 4.4 for the shahi gravy, in the pan add 1 tsp oil, the ground onion paste and saute to about 1 minute till there is no raw flavour.
STEP 5.5 then add 1 inch cinnamon stick, 3 pods cardamom(elaichi), 1 bay leaf torn. Stir well. Add ½ tsp turmeric (haldi) powder,½ tsp cumin (jeera) powder,1 tsp coriander ( dhaniya) powder, 1 tsp garam masala powder. Stir well to combine all the masala.
STEP 6.6 next add ¼ cup cooked tomato puree, 2 tbsp raisins, ¼ cup steamed green peas, 10 baby potatoes boiled, peeled and halved, roasted vegetables, 3 tbsp cashew nut paste. Stir well. A little sugar can be added at this stage to balance the sourness of the tomatoes (optional).
STEP 7.7 add a little water to adjust the consistency of the gravy, cover the pan and simmer for 3 to 4 minutes. Check for salt and adjust accordingly.
STEP 8.8 serve in a bowl and garnish with sprinkled kasuri methi
calories per serving
27 g Fat44 g Protein348 g Carbs118 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment