Veg Hyderabadi Nizam Mandi
Preparation Time: 20 Minutes | Cooking Time: 30 Minutes | Servings: 2
Preparation Time: 20 Minutes | Cooking Time: 30 Minutes | Servings: 2
For Quick Makhani Gravy:
Tomatoes- 1 medium sized
Green chillies - 1
Ginger Garlic Paste -1tsp
Cashew nuts - 8-10
Bay leaves -1-2
Salt- to taste
Water- 500 ml
For the boiled veggies:
Water- 2 cups
Salt- pinch
Turmeric powder-½ tsp
Chilli powder -¼ tsp
Cauliflower -50 grams
French beans- 50 grams
Carrots - 50 gms
Green peas - 50 gms
For cooking:
Oil- 2tbsp
Ghee -2 tbsp
Jeera - ½ tsp
Ajwain -½ tsp
Green cardamom-2
Cinnamon - 1 stick
Chopped onions - 1 medium sized
Ginger Garlic paste - 2 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Red chili powder- 1 tbsp
Jeera powder- ½ tsp
Coriander powder- 1 tbsp
Garam Masala -½ tsp
Kasuri Methi – 1tsp
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add bay leaves, ginger garlic paste and sauté for few seconds. Add in tomatoes, green chillies, cashew nuts, salt, water one by one to the inner cooking pot and continue to sauté for 5 minutes.
Once the tomatoes turn mushy press the ‘Cancel’ button. Remove them from the pot and allow it to cool down. Grind it to smooth paste and keep the makhani gravy aside.
Clean the pot. Press sauté option. Add 2 cups of water to the inner cooking pot. Allow the water to boil and add salt, turmeric, chilli powder. Mix well.
Now add cauliflower, French beans, carrots, green peas and continue to sauté for another 5-6 minutes. Make sure the veggies are cooked for only 80-85%. Press “Cancel”. Strain the veggies and keep it aside.
Clean the pot and press sauté. Add oil and ghee to the inner cooking pot and let it heat a bit. Add ajwain, jeera and sauté for few seconds.
Next add green cardamom, cinnamon and continue to sauté. Then add chopped onions and sauté until they become translucent.
Add ginger garlic paste & stir it until the raw smell goes. Then add turmeric powder & cook for a couple of minutes.
Now add salt, Red chili powder, Jeera powder, Coriander powder, Garam Masala and sauté for 2 mins. Cook well until ghee is released.
Later add the makhani gravy & sauté for 4-5 minutes. Add the boiled veggies and continue to sauté for 4-5 minutes.
Finally add toasted kasuri methi & mix well. Switch to Keep warm or Off mode.
Veg Hyderabadi Nizam Mandi is ready to serve with rice/roti