Prep 15 m
Cook 20m


    1 tsp cashew nuts, whole

    1 tsp raisins

    50gm chopped cashew nuts

    1 small onion, half sliced and half chopped

    1 tsp chopped green chillies

    1 medium carrot, diced

    8 French beans, diced

    4 ears of baby corn, diced

    50gm green peas

    6 florets broccoli, diced

    1 small courgette, diced

    ½ yellow squash, diced

    1 tsp cumin powder

    1 tsp cardamom powder

    4 tsp single cream

    Oil for frying

    1 tsp pomegranate seeds

    Micro herbs to garnish

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Ingredient Substitution Guide


1. In a pan, fry the whole cashew nuts and raisins and set aside for garnish.

2. Boil the chopped cashew nuts, sliced onion and green chillies together in about 150-200ml water. Cool and blend to a sauce consistency. Heat some oil in a pan and cook the purée for 10 minutes.

3. Blanch all the vegetables in salted boiling water.

4. Heat a little oil in a pan, add the chopped onion and sauté until translucent, then add the blanched vegetables and sauté. Next add the cashew nut mixture, season and add the spice powders. Finish with the single cream.

5. Garnish with fried cashew nuts, raisins and pomegranate seeds, micro herbs and gold foil if desired before serving.

Recipe courtesy: Bombay Brasserie, Taj Dubai

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