Ingredients

1.5 TABLESPOON OIL

3 CLOVES GARLIC

2 tsp CHOPPED GINGER

1 BIG CHOPPED ONION

2 GREEN CHILIES (FRY FOR 1 MINUTES)

10 PIECES CASHEW NUTS (FRY  FOR 1 MINUTES)

1 CHOPPED TOMATO (COOK FOR 2 MINUTES TAKE IT OUT IN THE BLENDING JAR & LET IT COOL DOWN BLEND IT TO SMOOTH PASTE)

1.5 TABLESPOON OIL

1/4 CUP CHOPPED POTATO

1/4 CUP CHOPPED CARROT

1/4 CUP CHOPPED CAULIFLOWER

1/4 CUP CHOPPED LONG BEAN (STIR FRY THE VEGETABLES ON MEDIUM HEAT FOR 5 MINUTES KEEP STIRRING)

1/4 CUP CHOPPED CAPSICUM

2 TABLESPOON GREEN PEAS (COOK IT FOR 3 MINUTES MORE TAKEOUT THE FRIED VEGETABLES FROM THE PAN)

1/4 CUP CUBE PANEER/Indian cottage cheese (FRY FOR 30 SEC. IN LOW HEAT)

1.5 TABLESPOON OIL

1/2 TEASPOON CUMIN SEED (FRY FOR FEW SECONDS)

1 TEASPOON RED CHILI POWDER

1/2 TEASPOON TUMARIC POWDER (MIX PROPERLY ADD THE BLENDED MASALA PASTE MIX IT WELL)

1/2 TEASPOON CUMIN POWDER

1/2 TEASPOON CORIANDER POWDER (COVER THE PAN & COOK FOR 2-3 MIN)

1 CUP (250ml) WATER

ADD THE FRIED VEGETABLES, ADD SALT PER TASTE, COVER THE PAN & COOK FOR 10-12MIN.

COOK UNTIL THE VEGETABLES ARE COOKED PROPERLY ADD THE FRIED PANEER + 2 TABLESPOON FRESH CREAM + 1/2 TEASPOON GARAM MASALA POWDER, COVER THE PAN & COOK FOR 1 MIN. TAKE SOME DRY FENUGREEK LEAVES & RUB IT IN YOUR PALM & SPRINKLE IT MIXED.

MIX VEGETABLE IS READY

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