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Vegetable Kandhari Recipe
Vegetable dumplings bathed in a tangy tomato gravy with fresh cream.
- Total Cook Time1 hr
- Prep Time 30 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Vegetable Kandhari
- 500 gm mixed vegetables-finely chopped
- 3 cups boiled onion paste
- 1 tsp ginger-garlic paste
- 1 cup tomato puree
- 2/3 cup cashew nut paste
- 1/4 cup pomegranate juice
- 1 cup fresh cream
- 3 tsp oil
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp cinnamon powder
- 1 tsp garam masala powder
- salt to taste
How to Make Vegetable Kandhari
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1. Heat oil in a pan.
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2. Add boiled onion paste and cook till the onions turn pink.
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3. Add ginger-garlic paste to the above onion mixture. Now sauté for a minute, then add coriander powder, red chilli powder and salt according to taste.
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4. Stir the above mixture in tomato puree. Now, cook for five minutes on high flame, and keep stirring continuously.
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5. In another pan, heat 1 tsp oil, add cinnamon powder and stir finely chopped French beans.
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6. Stir fry grated carrots for another half a minute. Add shredded spinach and
sea salt to taste.
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7. When moisture is dried up transfer to a bowl. Add mashed potatoes, green peas, paneer and mix.
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8. Add roasted gram
flour, 1/2 tsp red chili powder, mix well and shape them into round dumplings.
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9. Further, add one and half cups of water and bring to a boil. Then add vegetables and cook till tender, stirring occasionally.
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10. Add garam masala powder and pomegranate juice. Simmer for five minutes.
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11. Add fried dumplings.
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12. Stir in fresh cream. Make cashew nut paste by soaking half-cup cashew nuts in water for half an hour. Grind to a smooth paste.