Dinner

Subz Dewani Handi

INGREDIENTS

100 gms Mushroom, cut 1X4
100 gms Potatoes, diced
100 gms Baby corn, cut diagonally
50 gms Green Peas
50 gms French Beans, cut diagonally
Gravy-
100 ml Refined oil
½ Tsp Cumin seeds
10 gms Garlic, chopped
20 gms Green chilli-Ginger paste
150 gms Onions, chopped
100 gms Tomatoes, chopped
20 gms Cashewnut paste
½ Tsp Turmeric powder
¾ Tsp Coriander powder
¾ Tsp Red chilli powder
To taste Salt
To taste Chaat masala
3 Tbsp Fresh coriander
2 Tbsp Butter

INSTRUCTIONS

Boil all vegetables in salted water, refresh and keep aside.
Heat oil in a pan and add cumin and allow it to crackle. Add chopped garlic and ginger-chilli paste. Saute for a minute and add chopped onions and cook till onions are brown.
Add chopped tomatoes and cook till tomatoes are soft. Add dry spices and cook for a minute and add cashewnut paste and some water.
Add all boiled vegetables and cook, covered for 10 minutes on slow fire. Check seasoning and consistency.
Add butter and half of chopped coriander. Give a stir and remove in a bowl. Garnish with remaining chopped coriander.

Preferred recipes by Chef Rakesh Sethi.

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