DISH: SAALAN SUBZ BAADAMI KHAAS

A true flavour of the kitchens of Awadh.

INGREDIENTS

1 tsp lazzat- e- taam 50 gm beans, diced into 1- inch pieces 1 cup cauliflower 2 medium carrots, diced into ¼ - inch pieces 3 green chillies, slit 2 medium onions, finely sliced ½ cup shelled peas 8 baby potatoes, peeled 100 gm almond, peeled 1 bay leaf 1 tsp caraway seeds 6 green cardamom 25 gm chironjee 1 2- inch piece of cinnamon 4 cloves 1 tbsp ginger- garlic paste 1 ½ tsp kashmiri red chilli powder 2 tbsp poppy seeds 1 tsp white pepper powder 1 tsp kewra essence ½ tsp rose water 50 ml cream ½ cup curd, 2 tbsp ghee Salt to taste, Oil as required

METHOD

Heat oil in a pan and fry the onions until golden brown. Remove and fry almonds and chironjee in the same pan until golden and keep aside. Roast the poppy seeds on a tawa till lightly fragrant. Blanch all the vegetables except potatoes. Fry the potatoes until golden.

Grind half the almonds, poppy seeds and chironjee into a smooth paste. Now grind the fried onions separately, into a fine paste.

Heat ghee in a pan and add the cinnamon, cardamom , cloves, bay leaf and caraway seeds. When the spices splutter, add the kashmiri red chilli powder and gingergarlic paste and some water. Once the raw smell is gone add the fried onion paste, almond- chironjee paste, white pepper powder and cook for five minutes.

Add slit green chillies, curd and salt and cook for a few more minutes, stirring continuously. Now add the cream, kewra essence and rose water and mix well. Sprinkle the lazzat- e- taam. Cover and cook for another 10 minutes. Serve hot.