SUBZ-E-ZANAT

 

" Spicy Vegetables in Indian Gravy on a bed of Rice."

 

Serves 8

 

INGREDIENTS

 

16 Nos- Small Florets of Cauliflower
10 Nos- French Beans ( Cut in Cubes of 3 cm )
1 No- Carrot ( Cut in Cubes of 3 cm )
1 No- Capsicum ( Cut in Cubes of 3 cm )
75 gm- Paneer ( Cut in Cubes of 3 cm )
1 No- Onion ( Cut in Cubes of 3 cm )
Oil for Deep Frying
2 Tbsp- Oil
1 Tsp- Caraway Seeds ( Hindi Term Shahi Jeera )
2 Flakes- Mace ( Hindi Term Javitri ) ( Crushed Properly )
1 Tbsp- Chopped Ginger
1 Tbsp- Chopped Green Chilli
1 No- Onion ( Grated )
2 Nos- Tomatoes ( Grated )
6 Nos- Cashewnuts and 1 Tbsp Poppy Seeds ( Hindi Term Khus Khus )- Made to Paste with little Water
¼ Tcup- Peas
1 Tsp each of Red Chilli Powder,Coriander Powder,Mango Powder
½ Tsp- Salt ( To Taste )
3-4 Drops- Orange Food Colour
1 Tsp- Chaat Masala
½ Tcup- Curd
½ Tcup- Water
2 Tbsp- Cream
4 -5 Tcup- Cooked Basmati Rice

 

Garnish

Chopped Coriander Leaves
Few Dry Fruits
Chaat Masala ( To Sprinkle )

 

METHOD

 

1. Deep Fry Cauliflower,Beans,Carrots,Paneer,Onion in hot oil one at a time.Drain well and keep aside.
2. Heat oil in a kadhai.Add shahi jeera to it and when it starts to crackle next add javitri to it.
3. Add ginger and green chilli and sauté well.Add grated onion to it and sauté well.
4. Next add grated tomatoes to it and sauté well.
5. Add the cashewnut and poppy seeds paste and fry well.
6. Next add the fried vegetables and paneer to it and fry well.
7. Add peas,Indian Spices,colour,salt and mix well.
8. Next add curd and water and mix well.Let the gravy simmer well.
9. Add cream and mix well.
10. Check the seasoning and adjust accordingly.

 

To Serve,take a Serving Platter,at the base spread Cooked Basmati Rice,then top the rice with the prepared Vegetable.Garnish well with dry fruits and chopped coriander leaves and also sprinkle chaat masala on it.Serve hot.