• Vegetables of your choice (beans carrots potatoes etc) chopped 200gm
• Tomato puree of 2 tomatoes
• Onions chopped 2
• Cardamoms, cloves 2,4
• Cinnamon stick 1/2 inch
• Bay leaf optional 1
• Cumins 1 tsp
• Kasuri methi 1 tsp
• Cashewnuts 10
• Kishmish 10
• Khuskhus(poppy seeds ) 1 tbsp
• Green chillies 2
• Ginger and garlic 1 inch
• Cloves 4
• Curds 1/2 cup
• Sugar 1/2 tsp
• Salt to taste
• Oil or ghee 3 tbsp
• Garam masala 1/2 tsp
• Tomato rings and coriander leaves for garnishing

Heat 1 tbsp oil in a pan

Add zeera , 1 chopped onion , ginger and garlic chopped, kasuri methi , cashewnuts and poppy seeds .

Fry onion till pink in colour and add the other ingredients.

Add water and cook for 4 minutes.

Now grind this to a paste.

Heat oil in a pressure pan and add this paste and fry for 3 minutes.

Add another chopped onion and fry well.

Now add tomato puree and saute for a minute.

Add red chilli powder sugar, curds and mix well.

Add all the washed and chopped vegetables and kishmish and mix well.

Mix well and add water (approx 1 cup), according to your plan of gravy and close the lid.

Pressure cook till one or two whistles.

Garnish with tomato rings and coriander leaves .

Note: This looks like very big procedure but you can make the paste one or two days before and store in fridge. Vegetables can also be chopped and stored.

by Pak101.com (few years ago!) / 1541 views