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Vegetable Dhurandari

Assorted vegetables and pineapple cooked in creamy cashew nut based gravy. Serve this with hot rotis. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsCauliflower, Green peas
CuisineHyderabadi
CourseMain Course Vegetarian
Prep Time16-20 minutes
Cook time31-40 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients 

  • 1 cup cauliflower florets, blanched
  • 3/4 cups green peas, blanched
  • 3/4 cups French beans, cut into cubes and blanched
  • 3/4 cups carrots, cut into cubes and blanched
  • 2 tablespoons cashewnuts
  • 1/4 cup pineapple juice
  • 4 tablespoons ghee
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 teaspoon black pepper powder
  • 4 green chillies, finely chopped
  • 1/4 teaspoon cinnamon powder
  • 2 tablespoons finely chopped fresh coriander leaves 

Method

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

Nutrition Info

Calories815
Carbohydrates29.7
Protein16.1
Fat70.3
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