Ingredients:
- Potato - 1 no
- Beetroot - 1 small
- Peas - 2 tblspn
- Beans - 3 nos
- Carrot - 1 big
- Onion - 1 big
- Tomato - 1 small
- Capsicum - 1/4 part
- Milk - 1/4 cup
- Cream - 2 tblspn
- Kasuri methi - 2 pinch
- Coriander leaves - for garnishing
- Salt - to taste
Dry Powders:
- Kashmiri chilli powder - 1 tspn
- Chilli powder - 1/2 - 1 tspn
- Garam masala - 1 tspn
- Turmeric powder - 1/4 tspn
- Jeera powder - 1/2 tspn
For tempering:
- Oil - 2 tblspn
- Cloves - 2 nos
- Cinnamon stick - 1no ( 1 inch)
- Bay leaf - 1 no
- Jeera - 1/2 tspn
- Fennel seeds - 1/4 tspn
Method:
- Chop all the vegetables and keep aside (carrot, beetroot, potato in same shape)
- Heat oil in a kadai, add all the tempering ingredients when seeds pops out add onion and saute till turns pink
- Then add tomato after a minute add all the vegetables and saute for few minutes
- Then add the dry powders and mix it well keep in low flame for 2 mins
- Then add water, salt for the vegetables to cook ( up to its surface ) and close the lid
- Inbetween open the lid and stir it
- When the vegetables cooks to 95% add kasuri methi, milk and stir well, keep in low flame for 2 mins
- Thick consistency will appear now check for the salt and switch off the stove, in the heat add cream and mix it. Add coriander leaves
- Serve the creamy spicy veg gravy along with chappathi or plain rice
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