Ingredients vegetarian 2 servings

• 1 cup French Beans
• 1 cup Carrot
• 2 nos. Bell pepper
• ½ cup Peas, boiled
• 2 nos. Potato, deep fried cubes
• 50 gms. Indian Cottage Cheese, fried
• 4 nos. Tomato, pulp
• 1 cup Coriander leaves, chopped
• ½ cup Raw Cream
• ¾ cup Milk
• ¼ cup Tomato Sauce
• 2 nos. Onion, grated
• 4 tbsps. Vegetable Oil
• Salt to taste

1 tablespoon kasuri methi; For the paste: 2 tbsp Coriander powder 4 Green chillies 8 cloves of Garlic 1 piece ginger 3 bay leaves 1 tbsp poppy seeds 8 Kashmiri Red Chillies 1 stick cinnamon 1 teaspoon cumin seeds 4 cloves

Directions

1. Cut all the vegetables into small cubes. Boil the vegetables except capsicum.
2. Mix all boiled and fried vegetables. Add tomato pulp, cream, milk and tomato ketch-up and salt. Mix well.

METHOD FOR PASTE
Mix and soak all the masalas for half an hour. Then grind to a smooth paste.

METHOD:
Heat oil. Add kasuri methi and grated onions fry for 2 minutes. Add paste and capcicums. Again fry for 2-3 minutes. Add vegetable mixture and cook for 5-10 minutes.
SERVE HOT WITH PURI, PARANTHAS ...

Comments

padma

its not clear what vegetables are fried,i like the recipe but i need to know how to go about it. Can u look into the last few steps? Thank you