How to make Vegetable Dhurandari Recipe - Rich vegetable preparation with a dash of pineapple.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Green peas (हरे मटर)

Cuisine : Hyderabadi

Course : Main Course_Veg

Vegetable Dhurandari

Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

For more recipes related to Vegetable Dhurandari checkout Gobhi Kasoori , Achari Gobhi , Cauliflower And Potato Sukke , Gobhi Tak-A-Tak . You can also find more Main Course_Veg recipes like Aloo Aur Lehsun Ki Sabzi, Paneer Anar, Soyabean Mushroom Curry, Mangodi Ki Sabzi. Or try out these recipes from Hyderabadi Cuisine like Sevaiyan Ka Muzzafar, Rasa Kalan, Vegetable Dhurandari, Paneer Lasooni.

Vegetable Dhurandari Recipe Card

Vegetable Dhurandari
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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Vegetable Dhurandari

  • Cauliflower cut into florets and blanched 1 cup

  • Green peas blanched 3/4 cups

  • French beans cut into cubes and blanched 3/4 cups

  • Carrots cut into cubes and blanched 3/4 cups

  • Cashewnuts 2 tablespoons

  • Pineapple juice 1/4 cup

  • Ghee 4 tablespoons

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Black pepper powder 1/2 teaspoon

  • Green chillies finely chopped 4

  • Cinnamon powder 1/4 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

Method

Step 1

Soak cashewnuts in half cup of water for fifteen minutes. Drain and grind to a paste using the pineapple juice. Heat ghee in a pan.

Step 2

Add ginger paste, garlic paste, pepper powder and green chillies. Sauté for a minute. Add pineapple and cashewnut paste, cinnamon powder, salt and blanched vegetables.

Step 3

Cook for two minutes. Serve hot garnished with chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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