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2760
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5.0(1)
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Shilpa gupta
This deewani handi is one of royal dishes served in restaurants. It has cashew based rich mild creamy gravy loaded with goodness of mix vegetables. Authentically cooked in earthen handi, but can also be cooked in any other pan or WOK.
Yummilicious!
Wash and blanch spinach leaves in boiling water for 2-3 minutes.
Grind leaves to form a puree
Fry cashews in oil until golden brown
Grind onion and cashews to a fine paste.
Blanch carrots, cauliflower, peas, corns in boiling water for 10 minutes. Drain excess water
Heat 2 tbsp oil. Add cumin seeds, star anise and Javitri.
Add ginger chili paste and saute for a minute
Add onion paste. Saute for half minute.
Add capsicum, red chili powder, coriander powder, Garam masala and kasuri methi. Roast spices until gragrant
Add curd and gently mix. Cook for half minute.
Add water , blanched vegetables and mix well. Cook for a minute.
Add spinach puree and salt. Mix well. Cook for another two minutes.
Add cream and mix. Cook for a minute and switch off. Serve hot
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Tathagata Deb
Studio de chocolato
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