Ingredients’
Peas 500 Gms
Carrot 200 gms
pineapple 2 slices
pomegranate 2 table spoons
apple half apple
Cashew nuts 20 nos
raisins 30 gms
Onions 2 small chopped
Tomato puree 2 cups
cumin seeds 1 tea spoon
poppy seeds 1 tea spoon
green chilies 4 nos deseeded
green cardamom 10 nos.
Curd 150 gms
Peas 500 Gms
Carrot 200 gms
pineapple 2 slices
pomegranate 2 table spoons
apple half apple
Cashew nuts 20 nos
raisins 30 gms
Onions 2 small chopped
Tomato puree 2 cups
cumin seeds 1 tea spoon
poppy seeds 1 tea spoon
green chilies 4 nos deseeded
green cardamom 10 nos.
Curd 150 gms
Cheese 100 gms
makhana 10 gms
Cream fresh 100 gms
Oil whatever you use as per requirement.
Preparation
1. Cut all the vegetables finely and keep aside.
2. Fry cashew nuts in oil and keep aside.
3. Fry onions till golden brown along with green chilies.
4. And then add all other masalas and fry for couple of minutes.
5. Add curd and cream besides adding other vegetables.
6. Close lid and let it boil till the vegetables become tender
7. Dry excessive water for thicker texture. Decorate with coriander.
8. Serve hot with chapatis or nan or eat it alone.
The preparation shall be sufficient enough for 5/6 persons.
Cream fresh 100 gms
Oil whatever you use as per requirement.
Preparation
1. Cut all the vegetables finely and keep aside.
2. Fry cashew nuts in oil and keep aside.
3. Fry onions till golden brown along with green chilies.
4. And then add all other masalas and fry for couple of minutes.
5. Add curd and cream besides adding other vegetables.
6. Close lid and let it boil till the vegetables become tender
7. Dry excessive water for thicker texture. Decorate with coriander.
8. Serve hot with chapatis or nan or eat it alone.
The preparation shall be sufficient enough for 5/6 persons.
