Veg. Angara | Restaurant style | Jain punjabi sabzi

Описание: Vegetable anagara | jain punjabi sabzi | video tutorial | food tutorial | how to make jain punjabi sabzi

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INGREDIENTS
FOR GRAVY
Oil 1 1/2 tbsp
Dalchini stick 1 no. (cinnamon stick)
Eliachi 3 nos. (Green cardamom)
Laung 3-4 nos. (cloves)
Kali mari 4-5 nos. (black pepper)
Green Chilies 2 nos.
Dried Kashmiri Red Chilies 3 nos.
Lauki 1/2 cup (bottle gourd)
Tomatoes 4-5 medium size
Melon seeds 1tbsp (magatri)
Sunth powder 1tsp (dry ginger powder)
Salt to taste

FOR SABZI
Ghee 2tbsp
Tej pata 1tsp (bay leaf)
Jeera 1tsp (cumin seeds)
Capsicum 1cup
Fansi 1/2 cup (french beans)
Matar 1/2 cup (green peas)
Freshly prepared gravy
Red chilli powder 1 tbsp
Haldi powder 1/2 tsp
Dhaniyajeera powder 1tbsp
Jeera powder 1tsp
Salt to taste
Hot Water 3/4 cup (as required)
Paneer 150g
Garam masala 1tsp
kasuri methi 1tsp
Fresh cream 2tbsp (Malai)

FOR SMOKY FLAVOUR
Place the lit coal - pour a little ghee and cover it with a lid for 3-4 minutes





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