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| jdtech |
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Joined: 22 Oct 2006
Posts: 75
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Ingredients:
Peas
50 gm
Ginger
1"
French beans
50 gm
Garlic
6 flakes
Carrot
50 gm
Oil
100 gms.
Cabbage
50 gm
Tomato sauce
1 cup.
Potato
50 gm
Sugar
1 tsp.
Onion
50 gm
Kashmiri mirch
1 tsp.
Capsicum
50 gm
Jeera Powder
1 tsp.
Paneer
100 gm
Salt
1 tsp
Tomatoes
2
Fresh cream
2 tbsp.
Green chillies
5
Coriander leaves
For flavour.
Kaju & Kishmish
100 gms
Roasted papad (crushed)
1
Method:
Slice all the vegetables.
Separate the kaju into halves.
Slice the paneer into long pieces.
Slice the onions, ginger and garlic.
Cut the green chillies longitudinally into 2 pcs.
Heat oil in a kadahi.
Deep-fry the potatoes.
Separately quick-fry the paneer and kaju-kishmish.
Also separately fry all other vegetables one-by-one (except peas and tomatoes) till soft.
Heat 1 tbsp of ghee or oil in a kadahi.
Add ginger, garlic, onion and green chillies and fry for 2 min.
Add paneer, tomatoes, sauce, salt, all vegetables and 1 cup of water.
Add red chilly powder.
Wait till it thickens.
Add the sugar, cream, chopped coriander and jeera.
Garnish with crushed papad.
Serve hot.
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