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Pulav kadhi capsicum tomato peanut sabji and roti
Pulav kadhi capsicum tomato peanut sabji and roti

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We hope you got insight from reading it, now let’s go back to pulav kadhi capsicum tomato peanut sabji and roti recipe. You can have pulav kadhi capsicum tomato peanut sabji and roti using 34 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Pulav kadhi capsicum tomato peanut sabji and roti:
  1. Use For pulav:-
  2. Get 1 bowl Basmati rice boil
  3. Prepare 1 cup Boil veg mutter , cauliflower carrot capsicum fansi
  4. Use 1 tsp Adrak lahsun / ginger galic paste
  5. Take As needed Oil ghee
  6. Use 1 tbsp whole masala long cinnamon , cardamom , star anise
  7. You need 1 Tej patta / bay leaf
  8. Get 1 tsp Jeera / cumin
  9. Take 1 Onion
  10. Use 2 Tomato
  11. Prepare 1 tsp each regular masala ( haldi / turmeric, red chilli / lal mirch powder biryani masala 1. 1 ts
  12. Get To taste Salt
  13. Provide 1 bowl For kadhi :-curd
  14. Use 2 tbsp Besan
  15. Provide To taste Salt
  16. Provide 2 tsp Ghee
  17. Take 10 Methi dana
  18. Use 1/2 tsp Jeera / cumin
  19. Use Whole masala
  20. Get 3/4 long / clove
  21. Take 1 cinnamon
  22. Take 1 tejpatta / bey leaf
  23. You need 1/2 tsp black pepper
  24. Provide 1 dry lal mirch / red chilli
  25. Prepare For Sabji:-
  26. Use 1 Onion
  27. Take 2 capsicum
  28. You need 3 tomato
  29. Prepare 1 tsp Adrak lahsun / ginger garlic paste
  30. Use 2 tbsp Regular masala oil
  31. Provide To taste salt
  32. Get For roti:-
  33. Get As needed wheat atta
  34. Get As needed Oil
Steps to make Pulav kadhi capsicum tomato peanut sabji and roti:
  1. Clean and cut all veg in peace heat oil and ghee add whole masala jeera, bay leaf dry red chilli add ginger garlic paste saute them add onion stir it now add salt lal mirch powder biryani masala add tomato stir it then add boil veg mix them last add boil basmati rice mix it and cook for five mini so all veg and rice and masala mix well transfer to bowl and garnish with coriander and fry cashew nuts
  2. Take bowl add curd besan and mix it well in a pan add ghee whole masala methi, jeera hing red chilli, curry leaves and pour mixer of curd and besan add salt ginger,chilli paste sugar fresh amba haldi cook it 2 or 3 boil add fresh Coriander keep aside
  3. Clean and cut capsicum tomato put pan on the gas add oil jeera crackle them add garlic paste add onion chopped stir it add choup tomatoes and stir it add red chilli powder coriander powder salt haldi then add fry capsicum mix well add few water last add peanut powder garnish with Fresh Coriander
  4. Make dough wheat atta and oil with water rest them 10 mini and make roti

Response: Hi Veda,hanks for trying the recipe. The red color of gravy depends on the red chili powder. To get the dark red color, use kashmiri red chili powder. Lemon juice is added to get mild tangy taste and sugar is added to balance the tanginess. Manjula's Kitchen is your home for Indian Vegetarian Recipes and delicious Cooking Videos.

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