Description
VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.
Ingredients Required for 5 persons
| Potatoes | 250 Gms / Oz |
| Cauliflower | 100 Gms / Oz |
| Green Beans | 100 Gms / Oz |
| Green Peas | 50 Gms / Oz |
| Cooking Oil | Enough For Deep Frying Veggies |
| Onions | 250 Gms / Oz |
| Cilantro / Kothmir / Hara Dhanya | 1 Small Bunch |
| Yogurt (Curd) | 200 Gms / Oz |
| Coconut Powder | 15 Gms / Oz |
| Cashew Nuts | 15 Gms / Oz |
| Ustad Banne Nawab’s Vegetable Khorma Masala | 1 Packet |
STEPS OF COOKING:
- Wash and dice Potatoes (Big size), Cauliflower, Green Beans and Green Peas. Deep fry, drain and keep aside.
- Dice the onions and in the same oil deep fry them till golden brown. Remove, dry and keep aside.
- Mix entire Vegetable Khorma Masala in 50 ml / Half teacup water, make a paste and keep aside.
- Lightly roast the coconut powder and cashew nuts on a Tawa / Wok and make a paste in the grinder by adding a little water and keep aside.
- In a pot take 100 ml oil left over after frying vegetables and onions and heat.
- Add Khorma Masala paste and cook for just one or two minutes only stirring continuously, otherwise it will get charred.
- Add the yogurt / curd after whipping and cook till raw smell of yogurt / curd goes stirring continuously.
- Add the coconut powder and cashew nuts paste and cook for another 2 to 3 minutes stirring continuously.
- Crush the dried onions, add and mix.
- Add 600 ml / Three glasses of water, mix thoroughly and let it come to a boil.
- Add the fried vegetables, one small bunch of Cilantro / Kothmir / Hara dhanya and one small bunch of Mint leaves, reduce flame to low, cover the pot and let it simmer for about ten minutes and close the stove.
- Garnish with another bunch of Cilantro / Kothmir / Hara dhanya before serving.
