Ingredients
100 gms Mushroom
100 gms Carrots
100 gms Peas
100 gms Cauliflower
100 gms Potato
1/2 cup Coriander
15 Cardamoms
3 Garlic Flakes
1" Ginger
250 ml Curd
1 tbsp Lemon Juice
2 Medium Sized Onions
2 tsp Coriander Powder
1 tsp Turmeri
1/2 tsp Pepper
1 tsp red Chilly Powder
1 tsp Cinnamon Powder
2 tbsp Ghee (Clarified Butter)
Salt to taste.
100 gms Carrots
100 gms Peas
100 gms Cauliflower
100 gms Potato
1/2 cup Coriander
15 Cardamoms
3 Garlic Flakes
1" Ginger
250 ml Curd
1 tbsp Lemon Juice
2 Medium Sized Onions
2 tsp Coriander Powder
1 tsp Turmeri
1/2 tsp Pepper
1 tsp red Chilly Powder
1 tsp Cinnamon Powder
2 tbsp Ghee (Clarified Butter)
Salt to taste.
Method :
1.Finely chop the onions, ginger and garlic separately and set them aside.
2.Cut all the vegetables into tiny pieces excluding the peas.
3.Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste.
4.Put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds.
5.Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat.
6.When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals.
7.Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft.
8.To check if it’s cooked just press the vegetables with a spoon. If the spoon goes through turn of the flame and serve hot.
Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 2 to 3 People
2.Cut all the vegetables into tiny pieces excluding the peas.
3.Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste.
4.Put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds.
5.Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat.
6.When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals.
7.Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft.
8.To check if it’s cooked just press the vegetables with a spoon. If the spoon goes through turn of the flame and serve hot.
Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 2 to 3 People