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
- Cut all the vegetables into small cubes. Boil the vegetables except capsicum.
- 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 ...