Sabzee Jaipuri




1/2 yellow color capsicum (diced)

1/2 green color capsicum (diced)

2 medium size carrot, (diced) blanched

½ cup French beans, cuts and blanched

½ cup cauliflower, cuts and blanched

3 tbsp. clarified butter

1 inch piece of ginger (finely chopped)

1 green chili finely chopped

1 cup tomato puree

2 green cardamoms (crushed)

1 bay leaf

1/2 cup beaten cream

3 tbsp. cashew nut paste

1tsp salt or to taste

1/2 tsp. cumin seeds

1/2 tsp. turmeric powder

1/2 tsp. red chili powder

3/4 tsp. garam masala

2 tbsp. coriander powder

Pinch of sugar

2 tsp. coriander leaves (finely chopped)

2tsp. pomegranate seeds


Heat 2 tbsp. of butter in a pan, add bay leaf, cumin seeds, ginger, green chili and cardamoms.  Add tomatoes and turmeric cover it and cook for 5-6 minute. Add Capsicum and blanched vegetables mix well and cook it with cover lid.

Add Cashewnuts paste, salt, red chili powder, coriander powder, garam masala and sugar. Add enough water to make thick gravy. Cook for 4-5 minutes to get it done well. Add 1tbsp butter and cream before serving. Garnished it with coriander leaves and pomegranate.


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