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Sabji Panchmahal

Ingredients:

Method:

Let the tomatoes stain in boiled water for a couple of minutes, drain the tomatoes, peel them. Chop and keep aside. Chop the onions and keep aside. Chop french beans, carrots and potatoes into bite sized pieces and cook along with peas, drain and keep aside. Grind cashewnuts, poppy seeds, garlic, coriander seeds, cumin seeds, chillies, ginger and cardamoms into a smooth paste and keep aside. Bring to a boil, 100 ml of water in a thick bottomed vessel and cook the onions, until they turn soft. Blend smooth in a liquidiser and set aside. Heat ghee in a thick bottomed saucepan, add the paste and cook for a couple of minutes, add tomatoes and onion and cook for 5 minutes. Add the vegetables, 100 ml of water and salt to taste. Bring to a boil and simmer the ingredients for 5 mionutes. Add cream and sugar, mix well and serve hot.

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