Ingredients

• Vegetables of your choice (beans, carrots, potatoes etc), chopped - 200 gm
• Puree of 2 tomatoes
• Onions, chopped - 2
• Cardamoms - 2
• Cloves - 4
• Cinnamon stick - 1/2 inch
• Bay leaf (optional) - 1
• Cumin - 1 tsp
• Kasuri methi - 1 tsp
• Cashew nuts - 10
• Kishmish - 10
• Khus khus (poppy seeds) - 1 tbsp
• Green chillies - 2
• Ginger and garlic - 1 inch
• Curds - 1/2 cup
• Sugar - 1/2 tsp
• Salt to taste
• Oil or ghee - 3 tbsp
• Garam masala - 1/2 tsp
• Tomato rings and coriander leaves for garnishing

How to Make Quick Shahi Sabzi

• Heat 1 tbsp oil in a pan. Add jeera, 1 chopped onion, chopped ginger and garlic, Kasuri methi, cashew nuts and poppy seeds.
• Fry onion till pink in colour and add the other ingredients. (It's not clear what other ingredients)
• Add water and cook for 4 minutes.
• Now grind this to a paste.
• Heat oil in a pressure pan, add this paste and fry for 3 minutes.
• Add another chopped onion and fry well.
• Now add tomato puree and saute for a minute.
• Add red chilli powder, sugar and curds and mix well.
• Add all the washed and chopped vegetables and kishmish and mix well.
• Add water (approximately 1 cup) and close the lid.
• Pressure cook till one or two whistles.
• Garnish with tomato rings and coriander leaves.