Ingredients:
- Beans - 30 g
- Carrots - 30 g
- Green Peas - 30 g
- Capsicum - 30 g
- Paneer - 30 g
- Cauliflower - 30 g
- Onion - 100 g
- Fennel Powder - 10 g
- Pickle - for taste
- Dried Pudina - (Mint) Powder for taste
- Mawa - for thickening the gravy
For Cashew-nut Gravy
- Cashew-nut - 100 g
- Magaj (Watermelon Seeds) - 100 g
- White sesame Seeds - 20 g
- Ghee - 50 g
- Cardamom Powder - 20 g
- Milk - 150 ml
- Sugar - 30 g
Method:
- Wash and boil the vegetables, cut into dices.
- Heat ghee and add the cashew-nut gravy, sauté for 2-3 minutes.
- Add the vegetables and the fennel powder.
- Add dry pudina (mint) powder, mawa to thicken the gravy.
- Add pickle to taste
- Serve hot with roti, naan, kulcha or missi roti.
Method for Cashew-nut Gravy
- Soak Cashew-nuts, Magaj, white sesame and grind.
- Cut the onions, boil and grind.
- Heat ghee and add the paste of all the above ingredients.
- Add cardamom powder, milk and sugar and stir till it gets gravy-like consistency.
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