Ingredients
- Vegetables(Potato,Carrot,Beans,Cauliflower,Green Peas etc diced )-3Cups
- Onions- 3 No
- Cinnamon- 3
- Clove- 3
- Cardamon- 3
- Oil- 2 tsp
- Cashew nut Paste- 1 tbsp
- Ginger- Garlic Paste- 2 tsp
- Chicken Masala- 4 tsp
- Coriander Leaves- as required
- Mint Leaves- as required
- Curd- 1 Cup
- Coconut Grated- 1/2 cup
- Lemon- 1 tsp
- Green Chilly - 2 No
- Oil - as required
How to Cook
- Wash the cauliflower florets well. Keep the florets in warm water for 1/2 an hour.
- Grind the coconut with curd and make paste.
- Heat oil in a pan and add cinnamon,cardamon,cloves, green chillies. Saute for 1 minute.
- Add the onions and saute till translucent.
- When the onion is done add ginger garlic paste and again saute for 2 minutes.
- When you start getting the smell of different flavours , add 3/4 cup water , chicken masala and stir well.
- When the water dries up and oil turns up , add the vegetables, saute for 2 minutes.
- Add coriander leaves, mint leaves , 3 cups water .Close the pan and cook.
- When the vegetables are cooked well, add cashew nut paste and coconut paste mixed with curd. Saute for 2 minutes.
- Remove from flame , add lemon drops .
- Garnish with coriander leaves . Serve hot with porotta or roti.
No comments:
Post a Comment