WARMEL STYLED PUNJABI PLATES
Mostly vegetables are boiled and added to white gravy or red gravy.
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
Boil the water add tomatoes. Remove the skin and grind in the mixer to make the pulp. Sauté 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.