by Tarla Dalal
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Added to 114 cookbooks
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Subz Shahjahani uses a wide range of spices. Its uniqueness lies in the fact that the prepared paste is precooked and then added to the gravy thus giving it a distinct flavour. This gravy tastes best with boiled mixed vegetables though you can add almost any other vegetable to it. It is advisable to remove the whole spices before serving.
- Combine the coconut, cardamom and cashewnuts and blend in a mixer to a smooth paste. Keep aside.
- Heat the ghee in a kadhai, add the cloves, bayleaf, mace and the paste and sauté for 1 minute. Keep aside.
- Heat 1 tablespoon of the ghee in a kadhai, add the caraway seeds and mixed vegetables and sauté for 1 minute. Keep aside.
- Heat the remaining ghee in another kadhai, add the onions, ginger and garlic and sauté till the onions turn golden brown.
- Add the chilli powder, kitchen king masala, salt and the prepared paste and mix well.
- Add the curds, milk and vegetables and cook for 2 to 3 minutes.
- Serve hot with parathas.
Nutrient values per serving
|Vitamin A||345.8 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||9 mg|
|Folic Acid||9 mcg|
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