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

 

WARMEL STYLED PUNJABI PLATES

Mostly vegetables are boiled and added to
white gravy or red gravy.

 
RED GRAVY

INGREDIENTS:

2 cardamoms               2 big (black) cardamoms

2 cinnamons                2 cloves

2 tej patta                     3 black pepper

2-tbsp. cumin seeds      2 pieces mace (javarti)

2-tbsp. poppy seeds

Roast all the above ingredients in a little ghee and grind in the mixer.


200 grams cashew nut     20 grams sunflower seeds

20 grams white sesame seeds.


Soak all three in water for 2 hours and blend to make the paste.

Grind 8-10 green chilies into smooth paste.


4 tbsp. ghee                       2-tsp. sugar

1/4 tsp. turmeric powder      salt

100 grams ricota cheese      1-tsp. pav-bhaji masala

1-tsp. sambhar masala         250 grams tomatoes

2tsp paprika                        4 tbsp. plain yogurt

2 pinch kasuri methi



PREPARATION:

Boil the water add tomatoes. Remove the skin and grind in the mixer to make the pulp. Saut� green chili paste with a little oil.

Mix pav-bhaji masala and sambhar masala in a little water. Add this masala water, sugar, salt, cashew nut paste and turmeric powder. Mix grind masala and tomato pulp.

Beat plain yogurt in a glass of water. Mix the plain yogurt, grated khoya and salt. Boil until the gravy thickens.