DHABA STYLE MIX VEGETABLE CURRY with GARAM MASALA

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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.

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