Amritsari Gobi Mutter
by Tarla Dalal
Added to 76 cookbooks
This recipe has been viewed 35587 times
Surprise your family with this successful white gravy, even without using onion and garlic.
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Makes 4 servings
- Combine the white pumpkin cubes with 1 1/4 cups of water in a kadhai and cook on a medium flame for 8 to 10 minutes, or till the pumpkin is soft, while stirring occasionally.
- Remove from flame and allow it to cool completely.
- Once cooled, blend in a mixer to a smooth paste. Keep aside.
- Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for 1 minute.
- Add the green chilli paste and sauté for another 30 seconds.
- Add the garam masala and prepared white pumpkin paste, mix well and cook for 1 to 2 minutes, while stirring continuously.
- Add the curds, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
- Add the green peas, cauliflower, cashewnut paste, salt and sugar, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
- Add the cornflour-milk mixture, mix well and cook for 1 more minute, while stirring continuously.
- Add the cream, mix well and cook for 1 more minute.
- Serve immediately with parathas.
1 review received for Amritsari Gobi Mutter
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Reviewed By
Anya2012,
June 18, 2012
Cauliflower and green peas cooked in a lauki paste to form a fab gray. Made without onion and garlic.
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Reviewed June 18, 2012by
Anya2012
Cauliflower and green peas cooked in a lauki paste to form a fab gray. Made without onion and garlic.
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