Dry Fruit Stew is a delectable dish made with a combination of vegetables, paneer and nuts. It has a rich flavor and goes very well with roti or rice.
Preparation Time: 1 hour 15 minutes
Ingredients for Dry Fruit Stew
- Potato (1 cup in small cubes)
- Carrot (1 cup in small cubes)
- French beans (1 cup in small pieces)
- Paneer (1 cup in small pieces)
- Cauliflower ( 1 cup in small pieces)
Nuts and fruit
- Pomegranate Seeds (½ cup)
- Pineapple (½ cup in small cubes)
- Cashew nuts (½ cup)
- Raisins (1 tbsp)
- Almonds (10)
- Oil for frying
- Onion (1 medium diced)
- Oil (1 tbsp)
- Bay Leaf (2)
- Ginger-garlic paste (1 tsp)
- Green Chilies (4 cut fine)
- Coriander Seeds Powder (½ tsp)
- Garam Masala (2 tsp)
- Saffron (1 pinch)
- White Pepper Powder (1 tsp)
- Salt to taste
- Milk Cream (2 tbsp)
- Chopped coriander leaves for garnishing.
Before you start:
- Lightly fry the paneer.
- Sauté the almonds in a little oil until they have a slightly golden color and keep aside.
- Boil the cashew nuts and the onion in a little water until cooked. When the nuts are a little tender, run the mixture through a blender.
How to cook Dry Fruit Stew
- In a pan, put in the carrots, beans and potatoes with a little water and allow to cook.
- When they are half-cooked, add in the cauliflower and boil until all the vegetables are cooked through. Set aside.
- In a pan, heat a 1 tbsp of oil. Next add in the bay leaves, ginger-garlic paste, coriander seed powder and garam masala. Cook a little.
- Add in the cashew nut-onion paste and green chilies and let it cook until the oil separates. Stir continuously and cook on a low heat.
- Add water to form a gravy and when it comes to a boil you can add in the boiled vegetables, almonds and paneer.
- Also add the raisins, pineapple, milk cream, salt, saffron and white pepper. Let it simmer for a bit.
- Just before you serve, stir in the pomegranate seeds.
- Top with coriander leaves and serve with roti or rice. It goes very well with pulaos also.
- When boiling the vegetables, make sure they are not mashy.
- The dish should have a stew-like consistency but not too thick.