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Published on 21 Jun 2013 | over 4 years ago

Learn how to make Tawa Subzi with master chef Sanjeev Kapoor.

Ingredients:

For Tawa Vegetables

Colocassia (arbi) peeled and boiled - 4 med sized
Baby potatoes, boiled and peeled - 8 to 10
Karelas (bitter gourd) - 4 small sized
Baby brinjals - 6 to 8
Bhindi (lady fingers) - 12 to 15
Button onions - 8 to 10
Chilli Powder - 1 table spoon
Chaat masala - 3 table spoon
Oil - To deep fry

For the Makhani Gravy

Tomotoes, roughly chopped - 4 large sized
Cloves (Lavang) - 5
Green Cardamoms (Elaichi) - 4
Green Chillies, finely chooped - 3
Ginger chopped - 1 inch piece
Ginger - garlic paste - 2 tea spoon
Garam masala powder - 1 tea spoon
Honey - 2 table spoon
Kasuri methi - 1 tea spoon
Fresh cream - 5 table spoon
Fresh corinder leaves, chopped - a few
Ghee - 2 table spoon
Salt - to taste

For The Tawa Gravy

Onions, chopped - 2 medium sized
Ginger, finely chopped - i inch piece
Green chillies, finely chopped - 4
Corindar (Dhania) powder - 2 tea spoon
Cumin Seed (Jeera) powder - 1 tea spoon
Ajwain (carom seeds) - 1/2 tea spoon
Chilli powder - 1 table spoon
Ghee - 2 table spoon
Salt - to taste

Other Ingredients

Chaat masala - 1 tea spoon
Garam masala powder - 1/2 tea spoon
Fresh coriander leaves, chopped - a few sprigs

For the Granish

Ginger, peeled and cut in to Juliennes - 2 inch piece
Fresh Coriander leaves - 1 few sprigs
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