Vegetable Singapuri Recipe

Ingredients

( 1 ) 100 grams green peas
( 2 ) 200 grams cauliflower (cut into large pieces)
( 3 ) 50 grams potatoes (cut into pieces)
( 4 ) 50 grams carrots (cut into long strips)
( 5 ) A pinch of soda
( 6 ) 2 table spoons ghee
( 7 ) 2 table spoons grated cheese
( 8 ) Salt to taste
Any other vegetables other than this can also be used.

To be ground into paste

( 1 ) 25 grams cashewnuts
( 2 ) 1 small piece of ginger
( 3 ) 2 onions
( 4 ) 6 cloves garlic
( 5 ) 4 table spoons tomato sauce
( 6 ) 1 table spoon chilli sauce
( 7 ) 6 kashmiri red chillies (dried)
( 8 ) 2 table spoon coriander seeds
( 9 ) 1 tea spoon cumin seeds
(10) 4 cardamom pods
(11) 2 small pieces of cinnamon
(12) 4 cloves (Roast cinnamon, clove, cardamom, coriander seeds and cumin seeds before grinding into a paste)
(13) 50 grams mawa
(14) 50 grams cream
(15) Salt to taste

Method

( 1 ) Chop all the vegetables into small pieces. Apply a little soda and salt to the vegetables. Steam all vegetables,
( 2 ) Heat the ghee in a vessel and fry the paste for at least 4 to 5 minutes till the ghee separates. Add mixed boiled vegetables and salt.
( 3 ) Add enough milk or water to make a thick gravy. Boil for a few minutes till the gravy thickens. Remove it from the flame. Garnish with grated cheese. Serve hot.

Note : Do not add mawa and cream while making the paste. But add the mawa and cream to the paste. First add the mawa and mix it well Then add the cream and mix well.


Courtesy - Aneri - My Favourite Recipe