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Vegetable Noorjahani

Imagine a desi sabzi with only vegetables like green peas and paneer but other ingredients like pineapple, rice noodles, bell peppers and equal quantities of sugar and spice!
Chef Gautam Mehrishi's Vegetable Noojahani recipe
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-40-45 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR The Sabzi
  • 1 tomato juliennes
  • 1 cup peas boiled
  • 10 to 12 cloves
  • ½ pineapple
  • 1 tsp green chillies
  • 1½ tsp red chilli powder
  • 1 tsp cumin seeds
  • 250 gm cottage cheese cubes
  • salt
  • 1 tsp sugar
  • 1½ tbsp clarified butter
  • FOR The Rice Noodles
  • 1 tomato juliennes
  • 1 cup boiled peas
  • 10 to 12 cloves
  • ½ pineapple
  • 1 tsp green chillies
  • 1½ tsp red chilli powder
  • 1 tsp cumin seeds
  • 250 gm cottage cheese cubes
  • salt
  • 1 tsp sugar
  • 1½ tbsp clarified butter
  • FOR The Cashew Nuts Mixture
  • 1 cup cashew nuts
  • 1 tsp green chillies
  • 1½ tsp red chilli powder
  • 1 tsp sugar
  • 1½ tbsp clarified butter

HOW TO PREPARE VEGETABLE NOORJAHANI

  1. 1

    In a bowl mix green peas, cloves, chopped green chillies, red chilli powder, cumin seeds, sugar and salt
  2. 2

    Heat clarified butter in a pan
  3. 3

    Add the peas mixture and mix well
  4. 4

    Add the julienned also tomatoes to the pan
  5. 5

    Cut cottage cheese into cubes, add them to the pan and mix gently
  6. 6

    In a bowl, add boiled rice noodles and coriander leaves to it
  7. 7

    In another bowl, add cashewnuts, chopped green chillies, red chilli powder, sugar and clarified butter
  8. 8

    Mix well and add this mixture to the pan containing the peas paneer mixture
  9. 9

    Chop the pineapple in a zigzag manner and add to the pan
  10. 10

    Mix gently
  11. 11

    Heat olive oil in another pan
  12. 12

    Add the julienned red and yellow bell peppers cinnamon stick and coriander noodle mixture
  13. 13

    Combine well
  14. 14

    Add some salt and sugar
  15. 15

    Mix well
  16. 16

    Line the serving plate with the noodles and chopped pineapple
  17. 17

    Arrange the subzi in the centre
  18. 18

    Garnish with coriander leaves olive oil, and julienned red and yellow bell peppers
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