Nizami Tarkari Hundi
Last Sunday, while reading the newspaper, I came across a recipe called Nizami Trakari Hundi, a recipe from the Khansamas. As the name suggests, this is a Nizami preparation. After a quick check on the ingredients, I decided to prepare it right away. the end result was a rich, flavourful side dish I
- 100 gms Carrots
- 100 gms beans French
- 100 gms Potatoes
- 100 gms Cashew nut paste
- 100 gms spinach Boiled paste
- 50 gms Tomato paste
- 50 gms onion Brown paste
- 2 - 1/2 teaspoons Cumin seeds
- 1/2 teaspoon Kasuri methi powder
- 1 teaspoon cumin Roasted powder
- 1/4 teaspoon pepper Freshly ground
- 2 - 3 green chillies Chopped
- 1/2 tablespoon Chopped garlic - (I used paste)
- 1/2 tablespoon Chopped ginger - (I used paste)
- 50 gms Cream
- to taste Salt
- 1 tablespoon Ghee
- 1 tablespoon coriander Chopped
- 1 tablespoon bell peppers Chopped (optional)
Cut the vegetables into cubes and blanch them individually and refresh them in running water.
Heat oil and ghee in a kadai and crackle cumin seeds, saute chopped garlic and ginger. Add the brown onion paste, tomato paste, cashew nut paste, cooking cream and cook them till they leave the sides of the kadai.
Add the boiled vegetables and cook them till the masala coats the vegetables. Add the boiled spinach paste and stir the vegetables so that they are uniformly mixed.
Check for seasoning, add garam masala, crushed black pepper, cumin powder and stir the spices into the dish. Garnish the dish with freshly chopped coriander leaves, with finely diced bell pepper and serve it hot with rotis or rice.
How to prepare brown onion paste
Thinly slice onions and fry them in hot oil till golden brown. Grind to a smooth paste by adding a little bit of curd in it