Amritsari Gobi Mutter Recipe (Jain Recipes)

Ingredients

• 2 cups peeled bottle gourd (doodhi / lauki) cubes
• 2 tbsp oil
• 2 tbsp finely chopped cabbage
• 2 tsp green chilli paste
• lemon
• 3/4 cup whisked curds (dahi)
• 1 cup boiled green peas
• 1 cup boiled cauliflower florets
• 1 tbsp cashew nut (kaju) paste
• salt (namak) to taste
• 1/2 tsp sugar
• 1 tsp cornflour dissolved in 1/4 cup
• 1 tbsp fresh cream
• lemon

Steps

1. Combine the white pumpkin cubes with 1 1/4 cups of water in a kadhai and cover 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 to a smooth paste. Keep aside.
4. Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for 1 minute.
5. Add the green chilli paste and sauté 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 and 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 cook 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 continuously.
10. Add the cream, mix well and cook for 1 more minute.
11. Serve immediately with parathas.