Bhuna Niramish

Ingredients

• 2 lds palwal (or cauliflower)
• 1 bay leaf
• 2 lb potato
• 2 tbsp ground cumin
• 1 tsp ground coriander
• 1 cup cooking oil
• ¼ cup shelled peanuts
• 2 tsp ground turmeric
• 4 cardamoms
• 3 x 1-inch cinnamon sticks
• 2 tsp ground red chilli
• 1 tsp salt
• 1 tbsp sliced ginger
• 1 tbsp sugar

Procedures

1. Peel palwal and potato.
2. Cut into cubes.
3. Fry vegetables and penuts separately deep brown in 2 table spoon of oil.
4. Crush cardamom, cinnamon and ginger.
5. In a frying pan put crushed spices and bay leaf into hot oil.
6. Stir, add ground spices with ½ cup of water.
7. Cover and cook over law heat stirring regularly.
8. Add sugar when vegetables soften.
9. Remove from heat, serve in a dish.
10. Springkle peanut to garnish.
11. Niramish can be served with chapati and khichuri.