Follow these steps for perfect results
Cauliflower florets
Green peas
fresh
Potatoes
cut into cubes
Saffron strands
Curd
Butter
Cumin seeds
Salt
to taste
Onion
roughly chopped
Dry Red Chillies
Coriander Seeds
Cinnamon Stick
Cloves
Cardamom Pods
Fennel Seeds
Prepare ingredients: chop onions, cube potatoes, separate cauliflower florets, and measure green peas.
Soak saffron strands in curd and set aside.
Grind onion, dry red chilies, coriander seeds, cinnamon, cloves, cardamom, and fennel seeds into a smooth paste.
Heat butter in a pan and add cumin seeds; let them sputter.
Add ground masala paste and sauté until oil separates.
Add potatoes, cauliflower, and peas and sauté for a minute.
Pour in water and add salt; adjust gravy consistency.
Cover and cook until vegetables are tender but still have a bite.
Simmer and add curd-saffron mixture; cook for 2 more minutes on low flame.
Serve hot with phulkas and kala chana salad.
Expert advice for the best results
Adjust the amount of red chilies to control the spice level.
For a richer flavor, add a tablespoon of cream at the end.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
15 mins
The masala base can be made a day in advance.
Serve hot in a bowl, garnished with fresh coriander and a dollop of cream or yogurt.
Serve with Phulkas, Roti, or Naan.
Pair with a side of rice or salad.
Complements the spices without overpowering the dish.
Cool and refreshing, balances the spice.
Discover the story behind this recipe
Represents the rich culinary heritage of the Mughal era.
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