1: oil 1/2 cup (heaped)
2: cumin seeds 1 & 1/2 tsp
3: curry leaves 10 to 15
4: fenugreek seeds 1/2 tsp
5: fennel seeds 1 tsp (crushed)
6: coriander seeds 1 tbsp (dry roasted & crushed)
7: mustard seeds 1 tsp
8: nigella seeds 1 tsp
9: button red chilli 8
10: garlic 1 tbsp (chopped)
11: asafoetida 1/4 tsp
12: bullet green chilli 3 (sliced)
13: tomatoes 2 large (sliced)
14: red chilli powder 1 tsp (heaped)
15: salt 1 & 1/2 tsp
16: kashmiri chilli powder 1 tbsp
17: turmeric 1/2 tsp
18: carrots 200g
19: cauliflower 800g
20: potatoes 1/2 kg
21: peas 1 cup
22: water 1 cup
23: bell pepper 200g (deseeded)
24: yogurt 4 tbsp
25: fresh coriander hand full
26: garam masala powder 1 tsp
1: heat oil add cumin seeds, curry leaves, fenugreek seeds, fennel seeds, coriander seeds, mustard seeds, nigella seeds, button red chilli, garlic, asafoetida, bullet green chilli, tomatoes mix well and cook on high flame till the tomatoes reduce.
2: now add red chilli powder, salt, Kashmiri chilli powder, turmeric mix well.
3: then add carrots, cauliflower, potatoes, pease, water mix, cover and cook on low to medium flame till the vegetables are tender and oil separates.
4: now add bell peppers, yogurt mix and cook on high flame till the oil separates.
5: add fresh coriander, garam masala mix.
6: serve hot with chutney, roti, paratha, rice.
1: Meat Recipes
4: Eggs Recipes
5: Chutney, Raita & Salad Recipes
6: Rice Recipes
9: Naan, Roti, Parath, Poori & Dough Recipes
10: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA