Jun 17, 2009

* Makhani Sabzi *

1/2 cup green peas
1/2 cup cubed cauliflower
1/2 cup cubed french beans
1/2 cup cubed potatoes
1 1/2 cups lightly salted water
2 tbsp butter
2 bay leaves
Pinch of shah-jeera
1/2 cup cubed capsicum
1/2 cup cubed carrot
2 tbsp yogurt
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1 tsp red chilli powder
Pinch of black pepper powder
Grind together for the masala paste:
2 tbsp oil
2 onions, chopped
3-4 green chillies, chopped
1 tbsp ginger paste
1 tbsp garlic paste
2 tomatoes, pureed
2 tbsp chopped cashewnuts
1 tsp poppy seeds
2 cloves
2 sticks cinamons
2 green cardamons
1 tbsp chopped coriander leaves
For garnishing:
2 tbsp cream
1 tbsp chopped coriander leaves
Tomato slices, Lemon wedges

Bring the water to a boil in a saucepan. Add the peas, cauliflower, french beans and potatoes and cook till tender. Drain. Keep aside 1/4 cup of the water.
Heat the oil in a pan. Add the onions and chillies and fry till golden. Add the ginger-garlic and fry for 2-3 minutes. Add the tomatoes and fry well till the oil leaves the masala. Add the cashews, spices and coriander leaves. Cool and grind to a fine paste.
Heat the butter in a non-stick saucepan. Add the bay leaves and shah-jeera. When it crackles, add the capsicum and fry for 3-4 minutes. Add the carrot and fry for 4-5 minutes.
Add the boiled vegetables and the masala paste. Fry on low heat for 2-3 minutes. Add the water, yogurt and the masala powders. Stir gently.
Cook on low heat for 4-5 minutes till the vegetables are cooked and the sabzi is quite dry.
Garnish and serve hot with rotis or naans.

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