- Diagonally slice baby corn, carrot, French beans into ½ inch diamonds. Finely onion and set aside. Boil sufficient in a deep pan, add carrot and blanch for 2-3 minutes. Drain into ice cold water. In the same boiling water, add baby corn and blanch for 1-2 minutes. Similarly drain into the same ice cold water. Put cashew nuts, melon seeds soaked and ¼ cup water and blend to a smooth paste. Add beans, blanch for 1 minute and drain into the ice cold water. Heat oil and butter in a non-stick pan, add cumin seeds and let them change colour. Add garlic and ginger and sauté for a minute. Add chopped onion and sauté till golden brown. Add tomato puree, mix and add salt, mix, cover and cook for 6-8 minutes or till the fat separates. Cook uncovered for 2-3 minutes. Add red chilli powder, turmeric and coriander powder and mix welk. Add ¾ cup water, mix, add baby potatoes, mix, cover and cook for 2-3 minutes. Add blanched vegetables and mix. Pour ½ cup water, mix and cook for 1-2 minutes. Add the blended paste, green cardamom powder, remaining butter, dry fenugreek leaves powder, garam masala powder, mix well and cook for 1-2 minutes. Add coriander leaves and fresh cream and mix and take the pan off the heat. Transfer into a serving bowl, garnish with coriander sprig.
Subz panchmel
#myrecipe
By Chandana Guptha
Jan, 6th
618
Servings
4 persons
Cook Time
30 minutes
Ingredients
20
- 22
Ingredients
- Baby corn
- Carrot
- French beans
- Cauliflower
- Potato
- Melon seeds
- Onion
- Cashews
- Oil
- Butter
- Ginger garlic
- Cumin seeds
- Tomato puree
- Salt
- Red chilli powder
- Coriander powder
- Turmeric powder
- Fenugreek powder
- Cardamom powder
- Garam masala
- Coriander
- Fresh cream
