jyothi varne

For the masala Base • Spinach - whole • - 4 • Bay leaf - 2 • Green Cardamom - • Cinnamon stick - 1 inch • Oil - • Black cardamom - • Garlic Cloves - 7 • Ginger - • Onion, medium size, sliced - • Tomatoes, medium size - •

- Prawns, deveined, clean • - Oil • - Turmeric powder • medium-size onions, chopped • - Coriander powder • Salt • Masala Base : • - Coriander leaves • - Cinnamon stick • - Cloves • - Garlic Pods • - Black peppercorn •

medium-sized tomato puree (cut tomatoes and grind) • oil • butter • slit green chillies • ginger slivers • paneer cubes • ghee • jeera seeds • onions medium sized chopped • ginger garlic paste • turmeric • roasted besan atta •

Large Onion - Chopped • Medium Tomato - Chopped • -Peas • - French beans • Carrot - Chopped • - Star Anise • - Black Cardamom • - Cloves • - Bay leaves • - Turmeric Powder • - Coriander powder • - Ghee •

- Eggs • - Onions • - Turmeric powder • - Red Chilli powder (adjust as per preference) • - Coriander powder • Salt • - Cooking oil • For the masala base : Grind everything below with a little water • - Ginger • Garlic pods • - Garam masala powder • Coriander leaves •

Unsalted butter • garlic pods minced or grated • shrimp (or prawns)peeled and deveined tails intact • freshly ground white pepper • Turmeric Powder • lemon juice • Salt