For saffron cream mixture: Heavy cream 3 tablespoon
Saffron few strands
For Cashew nut paste: Cashewnut 2 tablespoon
Water 1/4 cup
For onion tomato paste: Onion 1 roughly chopped
tomato 1/2 roughly chopped
oil 1/4 cup
For Mughlai bitterguard recipe: Bitterguard 250gms
Cashewnut 2 tablespoon
Raisins 2 tablespoon
oil 1 tablespoon
cloves 2
black peppercorn 3
cinnamon stick 1/2 inch
bay leaf 1
green chilli slit 2
ginger garlic paste 2 teaspoon
garam masala 1/4 teaspoon
green cardamom powder 1/4 teaspoon
salt to taste
Instructions
PREPARATION: a) Cashew paste- soak cashew in water for 20 minutes. blend to smooth paste.
b) Saffron-cream mixture- warm up cream for 1 minute. add crusher saffron strands.
c) Onion-tomato paste- first fry onions in oil. take it out. then fry tomatoes in same oil.
for the bittergourd- Cut bittergourd in rounds. mix in salt and turmeric. keep aside for 20 minutes. After 20 minutes squeeze out the juice from bittergourd and wash thoroughly for 2 times. Steam bittergourd for 10 minutes.
MAKING MUGHLAI KARELA: a) Heat oil in pan. fry cashews, keep aside. fry raisins, keep aside. Add whole spices add fry for 30 seconds.
b) Add ginger-garlic paste and green chilli.
c) Mix in onion-tomato paste and fry till it leaves side of pan.
d) Add cashewnut paste.
e) Add garam masala and green cardamom powder.
f) Add steamed bitterguard. mix well.
g) Add cream-saffron mixture and let it simmer for 2 minutes.
h) Turn off the stove.
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PREPARATION: a) Cashew paste- soak cashew in water for 20 minutes. blend to smooth paste.
b) Saffron-cream mixture- warm up cream for 1 minute. add crusher saffron strands.
c) Onion-tomato paste- first fry onions in oil. take it out. then fry tomatoes in same oil.
for the bittergourd- Cut bittergourd in rounds. mix in salt and turmeric. keep aside for 20 minutes. After 20 minutes squeeze out the juice from bittergourd and wash thoroughly for 2 times. Steam bittergourd for 10 minutes.
MAKING MUGHLAI KARELA: a) Heat oil in pan. fry cashews, keep aside. fry raisins, keep aside. Add whole spices add fry for 30 seconds.
b) Add ginger-garlic paste and green chilli.
c) Mix in onion-tomato paste and fry till it leaves side of pan.
d) Add cashewnut paste.
e) Add garam masala and green cardamom powder.
f) Add steamed bitterguard. mix well.
g) Add cream-saffron mixture and let it simmer for 2 minutes.
h) Turn off the stove.
INGREDIENTS
SERVING: 2
For saffron cream mixture: Heavy cream 3 tablespoon
Saffron few strands
For Cashew nut paste: Cashewnut 2 tablespoon
Water 1/4 cup
For onion tomato paste: Onion 1 roughly chopped
tomato 1/2 roughly chopped
oil 1/4 cup
For Mughlai bitterguard recipe: Bitterguard 250gms
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