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Quick Shahi Sabzi

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Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 min
How to serve: Hot    

Quick Shahi Sabzi recipe by Nazia Nazar at DesiRecipes.com.
Medley of veggies cooked together with spices, very tasty combination. Goes very well with chapathi or rice.


Ingredients
Vegetables of your choice (beans carrots potatoes etc) chopped 200gm
TomatoClick to find more about Tomato puree of 2 tomatoes
Onions chopped 2
Cardamoms, cloves 2,4
CinnamonClick to find more about Cinnamon stick 1/2 inch
Bay leaf optional 1
Cumins 1 tsp
Kasuri methiClick to find more about methi 1 tsp
CashewnutsClick to find more about Cashewnuts 10
KishmishClick to find more about Kishmish 10
Khuskhus(poppy seedsClick to find more about poppy seeds) 1 tbsp
Green chillies 2
GingerClick to find more about Ginger and garlicClick to find more about garlic 1 inch
Cloves 4
Curds 1/2 cup
Sugar 1/2 tsp
SaltClick to find more about Salt to taste
Oil or gheeClick to find more about ghee 3 tbsp
Garam masala 1/2 tsp
TomatoClick to find more about Tomato rings and coriander leavesClick to find more about coriander leaves for garnishing


Preparation
Heat 1 tbsp oil in a pan
Add zeeraClick to find more about zeera, 1 chopped onionClick to find more about onion, gingerClick to find more about ginger and garlicClick to find more about garlic chopped, kasuri methiClick to find more about methi, cashewnutsClick to find more about cashewnuts and poppy seedsClick to find more about poppy seeds.
Fry onionClick to find more about onion till pink in colour and add the other ingredients.
Add water and cook for 4 minutes.
Now grind this to a paste.
Heat oil in a pressure pan and add this paste and fry for 3 minutes.
Add another chopped onionClick to find more about onion and fry well.
Now add tomatoClick to find more about tomato puree and saute for a minute.
Add red chilli powder sugar, curds and mix well.
Add all the washed and chopped vegetables and kishmishClick to find more about kishmish and mix well.
Mix well and add water (approx 1 cup), according to your plan of gravy and close the lid.
Pressure cook till one or two whistles.
Garnish with tomatoClick to find more about tomato rings and coriander leavesClick to find more about coriander leaves.
Note: This looks like very big procedure but you can make the paste one or two days before and store in fridge. Vegetables can also be chopped and stored.



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