Vashishti Delight: Veg Lahori

  • Jun 06, 2024
  • By Mehernaz Irani
  • 0 Comment

Veg Lahori, as the name suggests, has its origins in Lahore, a vibrant city. Lahore has a rich culinary history influenced by the Mughal Empire, Persian traditions, and the Punjab region's local ingredients and flavors.


  • 1 cup peas
  • 1 cup capsicum, chopped
  • 2 to 3 green chillies, chopped
  • 2 tbsp Vashishti desi A2 Cow ghee
  • Salt to taste
  • A pinch of chili powder
  • 4 tomatoes, pureed
  • 1 cup Vashishti cashews
  • 2 tbsp poppy seeds
  • 2 tbsp melon seeds
  • 1/2 tbsp garam masala
  • 1/3 tbsp turmeric powder
  • 1/2 tbsp red chili powder
  • 1/2 cup cream 



  1. Prepare the Paste:
    • Soak the cashews, poppy seeds, and melon seeds in warm water for 15-20 minutes.
    • Grind them into a smooth paste with a little water. Set aside.
  2. Cook the Vegetables:
    • Heat 1 tablespoon of ghee in a pan.
    • Add peas, capsicum, and green chillies. Sauté for 5-7 minutes until the vegetables are tender. Remove from pan and set aside.
  3. Prepare the Gravy:
    • In the same pan, add the remaining 1 tablespoon of ghee.
    • Add the pureed tomatoes and cook until the oil separates.
    • Add turmeric powder, red chili powder, and a pinch of chili powder. Stir well.
  4. Combine and Cook:
    • Add the prepared cashew, poppy seed, and melon seed paste to the pan.
    • Cook for another 5 minutes, stirring continuously.
    • Add salt to taste and garam masala. Mix well.
    • Add the sautéed peas, capsicum, and green chillies. Stir to combine.
  5. Finish the Dish:
    • Add the cream and mix well.
    • Cook for another 2-3 minutes on low heat until everything is well combined and heated through. 


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