A regal vegetarian dish fit for kings, this fragrant handi brims with rich creamy gravy and tender veggies. Paneer, potatoes, cauliflower and more simmer in a velvety sauce of caramelised onions, tomatoes, yoghurt and spices. Cashews and melon seeds add a royal touch. Slow-cooking seals in the flavours. Worth the effort for a grand spread.
Sunrise tip: Charmagaz are a mix of muskmelon, watermelon and pumpkin seeds. Not only does it lend a beautiful nutty flavour to the dish, but is also great for a beautiful, thick gravy.
Time: 5 minutes
Soak the whole charmagaz seeds along with the cashews in some water for 15-20 minutes. Once softened, grind them into a lush paste and set aside.
Time: 25 minutes
In a pan, add enough oil and let it get hot. Once hot, add the whole garam masala (bay leaf, cinnamon, cardamom, cloves, black pepper). Then add the ginger garlic paste and salt, and saute well till the raw smell dissipates.
Now add the sliced onion and saute till the onion softens. Then add the sliced tomatoes, followed by the powdered spices (Sunrise Lal Mirch Powder, Sunrise Haldi Powder, Sunrise Jeera Powder, Sunrise Kashmiri Mirch Powder, Sunrise Sabzi Masala, and Sunrise Dhania Powder). Fry well till fragrant.
Set it aside and let it cool. Once cool, blend all the prepared ingredients into a fine, thick masala paste.
Time: 10 minutes
In the same pan, heat some oil, and add the potatoes, cauliflower florets, beans, and carrots once the oil is hot. Add some salt to the pan and cook the vegetables for 3-4 minutes with the pan covered. Now add the peas and paneer and sauté lightly.
Time: 15 minutes
After lightly sautéing the vegetables with the peas and paneer, add the prepared onion-tomato masala paste. Then beat the curd well and add it to the pan, followed by the cashew-charmagaz paste and milk. Mix all the contents in the pan well and let it cook for a while. Then add the butter and adjust the salt, if needed.
Time: 10 minutes
Once you are satisfied with the dish, serve it in a bowl, topped with dollops of fresh cream and garnished with Sunrise Kasuri Methi. In a small bowl, mix the remaining Sunrise Kashmiri Mirch Powder with mustard oil and drizzle it all over the top.
Bread: Naan, Sheermal, Kulcha
Rice: Jeera rice, Saffron pulao