Sagar KUMAR
Aiyo, This recipe is incredibly delicious; you'll find yourself licking your fingers until they're clean!
Let's Make it
Prep Time: 25 Min
– 1 inch Ginger – 4 to 5 Green Chilies – 1 tablespoon Roasted Chickpea Gram – 3 Fried Grated Onions – 1/2 cup Grated Fresh Coconut – 1 tablespoon Coriander Seeds – 2 tablespoons poppy seeds (khas khas) (soaked for 2 hours) – 5 to 6 Garlic Cloves – 12 to 15 Cashews (soaked for 2 hours) – 1 teaspoon Fennel Seeds – 1 teaspoon Cumin Seeds – 1 to 2 cups Water
Cook Time: 55 Min
Ingredients FOR PASTE:
SERVINGS: 4
– 1/2 cup each of boiled Potatoes, Beans, Carrots, Cauliflower, and Peas. – 2 green Cardamoms – 2 Cloves – 1 cube of Oil or Butter – 5 Black Peppercorns – 2 Bay Leaves – 2 medium-sized Onions, finely chopped – 2 Tomatoes, chopped – 1-inch Cinnamon Stick – 2 tablespoons Mustard Oil – 1 tablespoon Kashmiri Red Chili Powder – 1 teaspoon Garam Masala – Salt to taste – 1/2 teaspoon Turmeric Powder – 1/2 cup Cilantro/Coriander leaves
cAALORIES: 236 KCAL
Ingredients FOR CURRY:
Grind 1 inch ginger, 4 to 5 green chilies, 1 tablespoon roasted chickpea gram, 3 fried grated onions, 1/2 cup grated fresh coconut, 1 tablespoon coriander seeds together.
Now add 2 tablespoons soaked poppy seeds, 5 to 6 garlic cloves, 12 to 15 soaked cashews, 1 teaspoon fennel seeds, and 1 teaspoon cumin seeds with 1 to 2 cups of water to form a smooth paste.
Boil 1/2 cup each of carrots, beans, cauliflower, peas, and potatoes in hot water for 5 minutes. In a separate pan, sauté the boiled vegetables in 1 cube of oil or butter for 3 to 4 minutes and set them aside.
In a pot, heat 2 tablespoons of Mustard Oil and now add 2 medium-sized chopped Onions and saute until they become light brown.