A tasty and unique recipe that goes well with warm parathas or fulkas.
|Methi (fenugreek leaves)||3 cups|
|Matar (peas)||3/4 cups|
|Gaajar (carrots) chopped||3/4 cups|
|Kaju (cashew nut)||15|
|Ginger chopped||1/4 tsp|
|Tej patta ( bay leaf)||1|
|Cinnamon (daalaceenee)||1/2 inch|
|Chilli powder||1/2 tsp|
|Garam masala powder||1/4 tsp|
|Salt according to taste|
|Coriander leaves for garnishing|
1. Blanch matar and gaajar.
2. Add peas to the boiling water, for 2 to 3 minutes. When it is cooked 80%, take out peas immediately from water, use same water to blanch carrots (repeat the same process). After blanching the vegetables, use this nutritional water to make soup, dal, gravies or to knead the flour for rotis.
3. Churn tomatoes and ginger in mixer-grinder. Heat oil in pan, add jeera. When jeera sizzles, add green cardamom, tej patta and cinnamon. Then add chopped green chillies and haldi. Immediately put tomato puree and keep stirring till it extracts oil. Now put methi leaves, matar and gaajar. Put salt and mix. Cover and cook till methi is done.
4. Keep aside little paneer, few kaju and kismish for garnishing. Churn remaining paneer and milk in mixer-grinder. Now add sugar, chilli powder, garam masala powder, chopped kaju, kismish, paneer and milk mixture. Mix and cook on slow flame for 5 minutes.
5. Dish out and garnish with paneer, kaju, kismish and coriander leaves.