30 January, 2016
Nawabi Subjee
Ingredients:
- Cauliflower: 100 gms
- Potato: 1 medium size
- French beans: 50 gms
- Carrot: 50 gms
- Boiled green peas: 1/4 cup
- Chopped onion in julienne: 3 tablespoons
- Ginger chili paste: 1 & 1/2 teaspoon
- Chopped chili: 1
- Almond powder: 2 teaspoons
- Cashew nut powder: 1 teaspoon
- Saffron strands: 3
- Salt to taste
- Red chili powder: 1 teaspoon
- Garam masala : 1 teaspoon
- Hung curd : 100 gms
- Sugar : 1 teaspoon
- Ghee : 1/2 teaspoon
- Butter : 1 teaspoon
- Water: 1/4 cup
- Chopped coriander leaves: 2 tablespoons
- Pinch of cardamom powder
Serves: 4
Time: 15 minutes
Preparation:
- Cut all vegetables in big cubes. Heat 1 teaspoon ghee in pan and saute all vegetables for 5 minutes.
- Add 1/4 cup water in it and cover with lid and cook for 5 minutes.
- Remove from water and keep this water aside. Soak saffron in 1 teaspoon water.
- Heat 1 teaspoon ghee and 1 teaspoon butter, add onion and cook till brown.
- Add ginger chili paste and cut chilies, sauté for few minutes.
- Add almond and cashew nut powder, vegetables water, red chili powder, garam masala, cardamom powder and salt.
- Reduce heat and add boiled vegetables and green peas. Beat hung curd and add in vegetables and mix properly.
- Cook subjee till oil releases from it. Add saffron water in it and turn off heat and add coriander leaves.
- Garnish with roasted cashew.
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