Recipe ingredients
- 100 grams (4 oz.) french beans
- 100 grams (4 oz.) carrots
- 100 grams (4 oz.) potatoes
- 100 grams (4 oz.) cauliflower
- 100 grams (4 oz) capsicums
- 100 grams (4 oz) paneer
- 100 grams (4 oz.) cashewnuts
- 100 grams (4 oz.) raisins
- 100 grams (4 oz.) green peas
- 2 tomatoes
- 1 teacup curds
- 4 tablespoons ghee
- Ghee for deep frying
- Salt and sugar to taste
- Silver papter, pineapple pieces and few cherries for decoration
- To be Ground into a paste:
- 6 cloves garlic
- 2 green chillies
- 4 kashmiri chillies
- 25 mm (1") piece ginger
- 2 teaspoons coriander seeds
- 1 teaspoons cumin seeds
- 1 teaspoon shah-jira
- 3 cardamoms
Recipe method
- Cut the french beans, carrots and potatoes into small cubes.
- Cut the cauliflower into big pieces.
- Boil the french beans, carrots, cauliflower and green peas.
- Deep fry the potatoes in ghee.
- Cut the paneer into small cubes and deep fry in ghee.
- Cut the capsicums into long strips.
- Grind the tomatoes with very little water.
- Whip the curds.
- Heat the ghee in a vessel and fry the paste for a little time.
- Add the tomatoes and curds and fry again for a few minutes.
- Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes.
- Decorate with pieapple pieces, silver foil and cherries.
Other indian recipes:
Navaratna curry recipe
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