A side dish prepared using Vegetables, Butter, Cream, and Spices.
Cuisine: Mughlai
Required Time : 1 Hour
Ingredients:
1/2 Cup Shelled Peas
2 Tomatoes
1 Cup Cauliflower florets
2 Onions
1/2 Cup Paneer Cubes or Potato Cubes
1tsp Khismis(Dry grapes)
1tsp Kaju pieces (Cashew nuts)
1tsp Walnut Pieces
½ Cup Curds
1-Cup Fresh Cream
4 tbsp Butter or Ghee
1-Cup Milk
Oil for deep frying
2 tbsp Ghee
For the dry Masala:
1tsp Dhania (Coriander Seeds)
1tsp Jeera (Cumin Seeds)
1tsp Saunf (Aniseed)
3 Cloves
2 Pieces Cinnamon
6 Red Chilies
For the Masala Paste:
4 – 5 Green Chilies
1 tsp Kaju (Cashew nut) pieces
1 piece Ginger
Method:
Roast all the ingredients for dry masala and grind to a fine powder. Make a paste of Green Chilies, Cashew nuts and Ginger. Grate Onions, remove skin of Tomatoes and cut finely. Steam Peas and the florets and keep aside.
Deep fry Paneer cubes in Oil and remove. Immerse the fried pieces in hot water and remove after 2 to 3 minutes.
Heat Ghee, add onions and fry until they turn to dark brown.
Now add the masala powder and the masala paste. Mix well.
Add curds and tomatoes after 2 to 3 minutes, add Kaju, Khismis and Walnut, keep stirring for sometime.
Add Paneer or Potatoes, Milk, Florets, Peas, Salt and half of the Cream and mix well.
Cook for 2 to 3 minutes and remove from fire.
Garnish with Coriander leaves and serve hot with Indian Bread.
