Try this exotic and delicious veg recipe and get regaled with delight.
Ingredients:
- 1 tsp Kasuri Methi/Green fenugreek leaves
- 2 green chillies
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp red chilly powder/paprika
- 1/2 tsp ground black pepper
- salt as per taste
- 1/2 cup cream
- 2 tomatoes chopped
- 1 tbsp ginger garlic paste
- 12 cashewnuts soaked in 1 cup milk for 30 minutes
- 1 inches cinnamon
- 4 cloves
- 4 cardamom /elaichi
- 2 bay leaves
- 100 gm or 4 ounces Makhana / Euryale ferox
- 4 medium sized onions chopped
- 1 cup green peas (fresh or frozen)
Method:
- Blend tomato, cashewnut milk mixture and onions in a blender separately.
- Boil green peas for 2-3 minutes in hot water and strain using a strainer.
- Dry roast Makhana / Euryale ferox for 4-5 minutes.Keep Aside.
- Heat oil in a pan or wok and put cloves , cardamom , bay leaves.
- Put onion paste , mix and stir for 2 minutes
- Put ginger garlic paste and green chilly and cook for 2-3 minutes
- Pour in the tomato paste.
- Stir for another 2-3 minutes
- Pour milk and mix well.
- Pour in all the spices , kasuri methi (dry fenugreek leaves) and stir fry for 3-4 minutes.
- Put the green peas and mix . Stir for 2 minutes.
- Pour in the cream and mix well
- Put roasted Makhana and saute well for 2 minutes
- Put 1 cup water and simmer for 5 minutes stirring occasionally.
- Put into serving bowl and garnish with coriander leaves
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