Jain World
Sub-Categories of PANJABI PLATES
Afghani Dhamaka
Lotus Stem Vegetables
  Paneer Pasanda
  Vegetable Kolhapuri
  Vegetable Makhanwala
  Vegetable Noorjhani
  Warmel Styled Punjabi Plates




100 grams French beans      100 grams peas

100 grams cauliflower           100 grams cabbage

100 grams bell pepper           2 tomatoes paneer

salt                                     1-tbsp. oil

1/2-tbsp. Butter                    1tsp chili powder

1-tbsp. sambhar masala      1-tsp. pav-bhaji masala

1-tsp. cumin seeds             red gravy

100 grams paneer               1 drop red color

2-tsp. sugar                        red chilies


Boil chopped cauliflower, bell pepper and peas until cooked.

Boil beans in a different pot by adding a pinch of soda. Add cabbage. Drain the water.

Mix oil and butter in a pot. Add cumin seeds.

Mix chopped tomato, red chili powder, 2-masalas and red gravy. Boil for 5 minutes. Add boiled vegetables. Mix color. Add fried paneer pieces.

When serving add sugar, grated paneer. Decorate with a few fried red chilies.