Tuesday, 8 March 2016


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-6

2 tbsp oil
1 tsp cumin seeds
a pinch of asafoetida /hing
1/2 cup cauliflower florets
1/2 cup peeled and roughly sliced carrots
1/2 cup baby corn
1/2 cup mushrooms sliced
1/2 cup broccoli
1/2 cup french beans
1 capsicum sliced
1 onion finely chopped
3-4 garlic cloves finely chopped
1/2 " ginger finely chopped
2 tomatoes pureed
1 tsp catch sabzi masala
1 tsp coriander powder
1-2 tsp degi mirch Powder
1/2 tsp Turmeric Powder
1 tbsp Kasuri Methi/Dried Fenugreek Leaves
2 tsp tomato ketchup or 1 tsp sugar (optional)
salt as per taste

  1. Heat 1 tbsp oil in a kadhai/pan and add sliced carrots, capsicum, cauliflower, baby corn,broccoli,mushrooms,beans and salt and stir fry it for 4-5 minutes on high flame while stirring continuously, then turn the flame on low,  and cook the vegetables under lid till they become tender but still crunchy. Now remove veges on a bowl and keep aside.
  2. Heat remaining oil in the same kadhai, and crackle cumin seeds,then add asafoetida and chopped onion,garlic and ginger and stir fry till they become golden brown in color.
  3. Now add pureed tomatoes, salt and cook masala leaves the sides of the pan and leaves oil. Add 2 tbsp water and mix well.
  4. Add all the spices and ketchup and mix well.
  5. Now add all cooked veggies and mix well. Cook further for 2 minutes till all the spices coats the vegetables.
  6. Garnish with chopped coriander leaves and serve hot with chapati,naan or poori.
  1. You can add cottage cheese along with veges in this recipe.
  2. You can choose the vegetables as per taste and availability. 

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