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



400 grams tomatoes      100 grams peas

2 pineapple slices         1-tsp. red chili powder

2-tsp. Sugar                 50 grams noodles

200 grams paneer         salt

1-tbsp. Butter               2-tbsp. cashew-nut pieces

1/4 cup coriander leaves.


For the masala:

1 big Bell pepper      1-tsp. cumin seeds

4 green chilies      3 cinnamon

3 cloves.



Grind masala to paste.

Chop tomatoes into pieces. Cook the tomatoes in 1-cup of water and grind. Boil peas.

In a pan, heat oil and fry cashew-nut pieces and paneer cubes.

Melt butter in another pot and saut� masala for 2-3 minutes. Add tomato pulp. Mix noodles and boil for 3-4 minutes. Mix boiled vegetables, paneer, cashew-nuts, salt, red chili powder, and sugar. Mix well. Remove and sprinkle coriander leaves.

For the decoration put pineapple pieces on the top. Serve with naan or paratha.