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Ingredients Edit

Directions Edit

  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.
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