Afghani Maggi

PREPARATION

1. In a bowl, add 5 almonds, 5 cashews and 30 milliliters water.
2. Soak for 30 minutes.
3. In a bowl, take 200 grams maggi add 1 litre hot water.
4. Mix and let it steep for 2 minutes.
5. Drain water and keep aside.
6. Take soaked almonds, cashews and add 60 milliliters water.
7. Transfer it to blender and blend to a smooth paste.
8. In bowl , add 150 grams curd, blended paste, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder. Mix well.
9. Now add 80 grams bell pepper, 40 grams carrot, 40 grams sweet corns, 40 grams cabbage and mix well.
10. Marinate for 20 minutes and keep aside.
11. In a pan, add 1 tablespoon butter, 1 tablespoon ginger, 1 teaspoon green chili. Stir well.
12. Now add marinated vegetables mixture, mix and cook for a while.
13. Then, add 1 teaspoon dry fenugreek  leaves, 1 teaspoon lemon juice, 2 tablespoons maggi masala and give it a nice mix.
14. Add maggi and mix all the ingredients properly.
15. Remove the pan from heat, transfer in bowl.
16. Place heated charcoal in the maggi bowl and add 1 tablespoon ghee over it.
17. Cover it for 2-3 minutes.
18. Take out the charcoal.
19. Serve hot.