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Manali Jain

Amritsari Gobi Mutter

By Manali Jain 3 views  5 years ago


2 cups peeled bottlegourd (doodhi/lauki) cubes

2tbsp oil

2tbsp finely chopped cabbage

2tsp green chilli paste

1tsp garam masala

3/4 cup whisked curds (dahi)

1cup boiled green peas

1cup boiled cauliflower florets

1tbsp cashewnut (kaju) paste

salt to taste

1tsp cornflour dissolved in 1/4 cup milk

1tbsp fresh cream

For Serving



1. Combine the white pumpkin cubes with 1 1/4 cups of water in a kadhai and cook on a medium flame for 8 to 10 minutes, or till the pumpkin is soft, while stirring occasionally.

2. Remove from flame and allow it to cool completely.

3. Once cooled, blend in a mixer toa smooth paste. keep aside.

4. Heat the oil in a kadhai, add the cabbage and saute on a medium flame for 1minute.

5. Add the green chilli paste and saute for another 30 seconds

6. Add the garam masala and prepared white pumpkin paste, mix well and cook for 1 to 2 minutes, while stirring continuously.

7. Add the curds, mix well ans cook on a medium flame for another 1 to 2 minutes, while stirring continuously.

8. Add the green peas, cauliflower, cashewnut paste, salt and sugar, mix well and cooj on a medium flame for 2 more minutes, while stirring occasionally.

9. add the cornflour-milk mixture, mix well and cook for 1 more minute, while stirring continously

10. Add the cream, mix well and cook for 1more minute.

11. serve immediately with parathas.

Tags :

oil, salt, sugar, garam masala, dahi, doodhi, kaju

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