Lababdaar gravy is a gravy that has an influence of Mughlai cuisine. It is flavored by aromatic Indian spices with richness of cream and dry fruits. After making this recipe, I am sure that you will love the creaminess and texture of the gravy without adding any dairy products! This recipe can be made using veggies of your choice and following simple tips and tricks. Even if you are vegan or not vegan, you are going to love the taste and flavors!!! Enjoy making this recipe and let me know.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots chopped in cubes | 1 Cup |
| French beans -chopped | 1 Cup |
| Green peas | ½ Cup |
| Mushrooms chopped | ½ Cup |
| Capsicum Chopped in squares | ⅓ Cup |
| Yellow bell peppers -Chopped in squares | ⅓ Cup |
| Onions Chopped | ⅓ cup |
| For gravy | |
| Melon Seeds | ¼ Cup |
| Cashew Pieces | ¼ Cup |
| Onions -roughly Chopped | 2 Cups |
| Tomatoes Chopped | 2 Cups |
| Ginger Chopped | 2 tbsp |
| Garlic Chopped | 2 tbsp |
| Green chillies | 2 Nos |
| Cumin seeds | 1 tbsp |
| Turmeric Powder | ¼ tsp |
| Red Chilly Powder | 1 tsp |
| Kitchen king masala | 2tbsp |
| Salt | To taste |
| Sugar | 2 tbsp |
| Cardamom Powder | 1 tbsp |
| Dried fenugreek | 1 tbsp |
| Oil | 4 tbsp |
| Coriander-Finely chopped | 2 tbsp |
| Vegan Butter (optional) | 1 tbsp |
Recipe
- Soak melon seeds and cashew pieces in water for 20 min
- Make a smooth paste in a blender
- In a pan boil approximately 3 Cups of water
- Add carrots and beans when water starts boiling
- Add a pinch of salt and cook for 3-4 minutes
- Strain the water in a bowl. Keep this water aside
- Give a cold water wash to veggies and keep aside
- In a pan heat 1 tbsp of oil and chopped onions and bell peppers
- Saute´ for 2 min and add mushrooms.
- Saute´ for 1 min and keep them aside
- Add 2 tbsp of oil in a pan add roughly chopped onions, ginger and garlic
- Saute´ till become golden in color
- Add chopped tomatoes .
- Saute´ till the mixture becomes golden brown in color
- When the mixture is completely cooled, blend to a smooth paste
- Heat 2tbsp of Oil in a pan and add Cumin seeds
- Add Onion tomato paste and saute´ for 2-3 min, add Green chilies
- Add turmeric powder, red chili powder and Kitchen king masala
- Saute´ for about 5 min and add cashew and melon seeds paste
- Add boiled carrots and beans
- Add sautéed veggies and green peas
- Add sugar and salt
- Saute´ for 2 min
- Crush dry fenugreek and add to the gravy (Crushing fenugreek on your palms before adding to the dish helps release its aroma)
- Add cardamom powder and add a half cup of warm water
- Cover with a lid and on low flame let it cook for 5 min
- Garnish with coriander
- Adding 1 tbsp of vegan butter before serving is completely optional
- Serve hot with your favorite bread
Tips:
- Saute´ Onions and tomatoes on medium flame till you get nice brown color to onions and till the tomatoes are cooked. Make sure that there is no raw smell of tomatoes, onions, ginger and garlic
- If you don’t find kitchen king masala, mix 1 tbsp of cumin-coriander powder, 1 tbsp of garam masala, ¼ tbsp of nutmeg powder
- I have tried making Punjabi curries using garam masala as well, but the results are definitely better using kitchen king masala. It is easily available in Indian grocery stores or Online
And It's Vegan Too! 