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