INGREDIENTS:
Baby Carrots-5 nos cut into small pieces
Green bell pepper-1 small,cubed into small pieces
Mushroom-1/2 cup,cubed into small pieces
Cauliflower-1/2 cup
Green beans- 1/2 cup,cut into small pieces
Frozen green peas-1/4 cup
Onion- 1/2 big, grated in a chopper
Onion-1 small,chopped roughly
Green chillies-3 or 4 depending on the spice
Tomato paste-1 tbsp
Ginger garlic paste-1 tbsp
Sour cream-3 tbsp
Kasoori Methi-1 tsp
Turmeric powder,cumin seeds powder,chilli powder,fennel seeds powder,dry coriander seeds powder,Garam masala-According to taste
PROCEDURE:
Baby Carrots-5 nos cut into small pieces
Green bell pepper-1 small,cubed into small pieces
Mushroom-1/2 cup,cubed into small pieces
Cauliflower-1/2 cup
Green beans- 1/2 cup,cut into small pieces
Frozen green peas-1/4 cup
Onion- 1/2 big, grated in a chopper
Onion-1 small,chopped roughly
Green chillies-3 or 4 depending on the spice
Tomato paste-1 tbsp
Ginger garlic paste-1 tbsp
Sour cream-3 tbsp
Kasoori Methi-1 tsp
Turmeric powder,cumin seeds powder,chilli powder,fennel seeds powder,dry coriander seeds powder,Garam masala-According to taste
PROCEDURE:
- Boil all the vegetables in water separately except green bell pepper and mushrooms.
- Soak 1/2 the onion in the hot water to remove the strong raw smell.
- Remove the onion from the hot water and chop into fine paste with green chillies in a chopper.
- In a separate pan,add oil,add the onions,green peppers and mushroom and allow to cook.
- Now add the onion/green chilli paste and allow to cook well.
- Add the tomato paste.
- Add some sour cream and all masala powders and kasoori methi and mix well.
- Now add the boiled vegetables and add some left over hot water.
- Allow the water to evaporate and become a dry sabzi.Turn off stove.
- Garnish with cilantro.Serve hot with chapathis/naan/rice.
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