DHABA STYLE MIX VEGETABLE CURRY with GARAM MASALA
Ingredients
- 2 Cups Diced Potatoes
- 1 Cup Diced Carrot
- 1 Cup French Beans (cut into 1/2 Inch)
- 1 Cup Cauliflower Florets
- 3/4 Cup Boiled Green Peas
- Oil for frying
- 2 Tbsp Oil
- 1 Bay Leaf
- 2 Black Cardamoms
- 1 Tsp Cumin
- 1/2 Inch Cinnamon Stick
- 2-3 Cloves
- 1 Cup Chopped Onion
- 2 Tsp Ginger Garlic Paste
- 1 1/2 Cup Chopped Tomatoes
- 6-7 Cashews
- 1/4 Tsp Everest Turmeric Powder
- 1 Tsp Everest Coriander Powder
- 1/2 Tsp Cumin Powder
- 1 Tsp Everest Red Chilli Powder
- 1/2 Tsp Everest Kasuri Methi
- 1/2 Tsp Everest Garam Masala Powder
- 1-2 Chopped Green Chillies
- 2 Tsp Chopped Coriander Leaves
- Salt to taste
- 1 Tbsp Butter
Instruction
- Heat Oil for frying in deep bottom pan.
- Add 2 Cups Diced Potatoes, 1 Cup Cauliflower and fry until light golden in colour.
- Add 1 Cup Diced Carrot and 1 Cup French Beans and continue frying until all veggies are cooked.
- Remove and keep aside.
- In hot pan add 2 Tbsp Oil. Add 1 Bay Leaf, 2 Black Cardamoms, 1 Tsp Cumin, 1/2 Inch Cinnamon Stick, 2-3 Cloves. Sauté. Add 1 Cup Chopped Onion and sauté. And fry till onion turns brown. 2 Tsp Ginger Garlic Paste and stir well.
- Now add 1 1/2 Cup Chopped Tomatoes, 6-7 Cashews. Mix it well. Then 1 Tsp Everest Red Chilli Powder, 1/4 Tsp Everest Turmeric Powder, 1 Tsp Everest Coriander Powder. And stir the spatula well.
- Then pour water (as required) and Keep stirring. 1 Tbsp Butter. And again Stir.
- Boiled veggies will be add in the pan. Add 3/4 Cup Boiled Green Peas in it and mix everything finely.
- Add 1 Tsp Cumin Powder, 1/2 Tsp Everest Garam Masala Powder, 1/2 Tsp Everest Kasuri Methi and Salt to taste. Cook well with stirring spatula. Serve hot with Naan or Roti.
