Tawa Subzi | तवा सब्जि | With Master Chef Sanjeev Kapoor

इसका चटपटा स्वाद जहां खाने में एक जैसे स्वाद के रुटीन से चेंज देगा वहीं किसी खास मौके पर भी इसे बनाया जा सकता है.
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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