Shahi Salan (Mixed vegetables for the Royals) recipe
ingredients
1 cup (160 g) 5 oz Bengal gram (chana dal)
200 g (7 oz) Okra (bhindi), chopped
100 g (3 1/2 oz) Potatoes, diced
100 g (3 1/2 oz) Carrots (gajar), diced
100 g (3 1/2 oz) French beans, diced
200 g (7 oz) Green peas (hara matar), shelled
100 g (3 1/2 oz) Cottage cheese (paneer), diced, 2 tbsp (30 g) 1 oz Ghee
1 Ginger (adrak), 1 inch piece, finely chopped
1 Garlic (lasan) pod, minced
1 1/2 tsp Cumin (Jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
2 tsp (6 g) Sugar
2 cups (400 ml) 14 fl oz Tomato puree
1 Juice of lemon (nimbu)
1 tsp (2 g) Gararn masala
1 tsp (2 g) Mango powder (amchur)
200 g (7 oz) Okra (bhindi), chopped
100 g (3 1/2 oz) Potatoes, diced
100 g (3 1/2 oz) Carrots (gajar), diced
100 g (3 1/2 oz) French beans, diced
200 g (7 oz) Green peas (hara matar), shelled
100 g (3 1/2 oz) Cottage cheese (paneer), diced, 2 tbsp (30 g) 1 oz Ghee
1 Ginger (adrak), 1 inch piece, finely chopped
1 Garlic (lasan) pod, minced
1 1/2 tsp Cumin (Jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
2 tsp (6 g) Sugar
2 cups (400 ml) 14 fl oz Tomato puree
1 Juice of lemon (nimbu)
1 tsp (2 g) Gararn masala
1 tsp (2 g) Mango powder (amchur)
method
1. Soak the Bengal gram for 1 hour. Then drain and boil in 1 1/2 cups water.
2. Heat the oil in a pan; fry okra, potatoes, carrots, French beans, peas, and cottage cheese separately. Remove and keep aside.
3. Heat the ghee in a pan; add ginger, garlic, all the fried vegetables, cottage cheese, boiled Bengal gram, cumin powder, coriander powder, and turmeric powder. Saute for 2 - 3 minutes. Mix the salt and sugar with the tomato puree, and pour over the vegetables.
4. Add the remaining ingredients; cook on dum for 30 minutes. Serve hot.
2. Heat the oil in a pan; fry okra, potatoes, carrots, French beans, peas, and cottage cheese separately. Remove and keep aside.
3. Heat the ghee in a pan; add ginger, garlic, all the fried vegetables, cottage cheese, boiled Bengal gram, cumin powder, coriander powder, and turmeric powder. Saute for 2 - 3 minutes. Mix the salt and sugar with the tomato puree, and pour over the vegetables.
4. Add the remaining ingredients; cook on dum for 30 minutes. Serve hot.
serving amount
serves: 10 - 12
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
