Vegetable White Gravy by Chef Zakir

Ingredients For Bengali Pulao:

• Rice 1/2 kg
• Onion 4
• Tomatoes 2
• Green chilies 6
• Coriander leaves 1/4 bunch
• Gram flour 1 cup
• Dry red chilies  10-12
• Crushed cumin seeds 1 tbsp
  
• Crushed coriander seeds 1 tbsp
  
• Mix whole spices as required
  
• Salt to taste
  
• Ghee 1 cup
  
• Oil  for fry

Method:

1. First add chopped onions, green coriander, green chilies and gram flour, chopped coriander and chopped cumin mix it and fry it in oil.
2. Now pour ghee, onion, khara masala and dry red chilies for roasting.
3. Then add tomatoes, green coriander and green chilies cook it for 2 to 3 minutes.
4. When the tomatoes becomes soft, then add rice and water.
5. Along curry leaves and salt cook it lightly till they are simmered.

Ingredients For Vegetable White Gravy:

• Cabbage half
  
• Potatoes 2
  
• Onion 2
  
• Carrot 2
  
• Cashew nuts 100 gm
  
• Red beans 1/2 cup
  
• Peas  1/2 cup
• Green chilies 4
  
• Yogurt 1/2 kg
  
• Oats 3 tbsp
  
• Grated coconut 2 tbsp
  
• Poppy seed 1 tbsp
  
• Whole all spice as required
  
• Salt  to taste
• Oil  1/4 cup

Method:

1. Heat oil and keep cabbage, chopped potatoes, chopped onion, chopped carrot, red beans, peas, green chilies and whole all spice for cook.
2. Now add yogurt, carrot, raisins and grated coconut in blender and make paste.
3. Now add this paste in vegetables, put 1 glass water and salt and keep on simmer.
4. Remove cover after 8 to 10 minutes, keep its flame high and dry its water.
5. Vegetable white gravy is ready.