INDIAN DISH!!

chilli2cherry.com

SUBZ RANGEEN

Onions 30gms

Broccoli 50gms

French beans 25gms

Carrots 50gms

Red pepper 30gms

Yellow pepper 30gms

Green capsicum 25gms

Mushrooms 20gms

Tomatoes 50gms

Brown onion paste 20gms

Ginger garlic paste 10gms

Cashew nut paste 10gms

Tomatoes puree 50ml

Turmeric ¼ tspn

Crushed coriander seeds ½ tspn

Whole dried chilli 2nos

Yogurt (beaten) 30gms

Clarified butter 50ml

Dry fenugreek leaves a pinch

Sugar 5gms

(Cardamom, clove, cinnamon,

 Bay leaf, peppercorns)   3gms

Ginger julienne 1”

Coriander leaves chopped 2 sprigs

PREPARATION:

Slice onions ½ cm thick. Cut broccoli into neat flowerets. Cut carrots, beans, peppers into batons. Dice mushrooms. Individually boil carrots, mushrooms, beans and broccoli in salted water. Drain refresh. Keep aside. Heat fat, sauté pepper, onions. Keep aside. Crackle whole spices. Add onion paste, ginger-garlic paste. Stir for a minute. Add turmeric powder, cashew nut paste and tomato puree. Stir for another 5 minutes. Add in yogurt, stir until fat leaves the mixture. Now add in all vegetables, ladle of vegetable stock, sugar and dried fenugreek leaves. Stir for 2 minutes. Serve hot, garnished with coriander leaves and ginger julienne.