Wednesday, September 12, 2012

Nawabi Vegetable Gravy

This is a rich creamy gravy which goes well with rotis and naans and even plain rice.
 Boiled Mixed vegetables 1 cup( I have used carrot,french beans and peas)
Tomato 2 (Ripe and finely chopped)
Ghee & Butter 1 tsp each
Salt as required
Grind to fine paste
Onion 1
Cashew 12-15(soaked for an hour)
Cloves 2
Green Cardamom 2
Cinnamon 1/2 inch stick
Dry Red chilly 2
Green chilly 1
Fresh ginger 1 tsp (grated)
Coriander seeds 1 tsp
Garlic 2 cloves(crushed)
Heat butter and ghee and add the ground paste and saute until oil separates, now add finely chopped tomato and mix well and saute until tomato softens.
Now time to add our boiled vegetables salt and a glass of water, close the lid and cook on medium heat for 5mins.
Remove from flame and serve hot with rotis.
Fresh cream can be added for garnishing.
Chop the vegetables into small size and boil them,keep all the vegetables in uniform size.
Do not take cloves, cardamom more than 2 as it will dominate the taste and smell of the gravy, and you wouldnt want that.
Fried Paneer pieces can also be added to the gravy.
Babycorn and corn kernels can also be added.
Finely chopped tomato can be replaced with tomato puree, however i prefer finely chopped, both tastes good.

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