Ingredients:
- 1/4 cup coriander leaves (dhania patta) chopped
- 10-12 curry leaves
- 1 tblsp garam masala powder
- 1 potato (aloo)
- 1/2 cup green peas (matar) shelled
- 1/4 cauliflower(gobhi)
- 10 french beans
- 12 tblsp groundnut (moong fali) oil
- 2 medium onions
- 1 capsicum (shimla mirch)
- salt (namak) to taste
- 1 carrots (gajjar)
- 2 tomatoes (Tamatar)
- for masala paste
- 1" ginger (adrak)
- 1 tsp cumin seed (jeera)
- 2 tblsp poppy seeds (khuskhus)
- 12 cloves (lavang) garlic
- 6 red chillies whole
- 1/2 cup coconut (narial) scraped
- 2 tblsp coriander seed
- 2 tblsp fennel (saunf) seed
Preparation:
●Wash and cut all the vegetables into equal size pieces.
●Cut the onion.
●Wash and puree the tomatoes.
●Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to
a paste with little water.
●Wash and cut the coriander leaves.
●Boil the potatoes, cauliflower and carrots till half done in salted water.
●Remove and keep aside.
●Heat up oil in pan and mix in the onion and fry till golden brown.
●Wash and mix in the curry leaves and masala paste.
●Fry till the oil separates.
●Mix in the vegetables and continue stirring.
●Pour out the tomato puree and bring to boil.
●Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables
are cooked and the gravy is thick.
●Sprinkle the garam masala, stir well.