Thursday, 10 January 2013




Cauliflower - 1 large, cut into middle size

Potato - 2 large, peeled and cut into pieces 

Tomato - 1 large, finely chopped 

Green Peas - 1/2 cup

Ginger paste - 1 tbsp

Green Chilies - 4-5 

Fresh Coriander - 1 tbsp chopped

Cumin Seeds - 1/2 tsp

Bay leaf - 2

Turmeric powder - 1/2 tsp

Cumin powder - 1 tsp

Chili powder - 1 tsp

Oil - 3 tbsp

Ghee(optional) - 1 tbsp

 Salt - to taste

Sugar - 2 tsp

Garam Masala - 1 tbsp Grinned 

  • Wash the vegetable well and rub in 1/2 tsp salt and keep aside for 5 minutes. 
  • Heat the oil in a pan and add cumin seeds and bay leaves. 
  • Add the vegetables and saute over a medium flame for 3 to 4 minutes. 
  • Add the ginger paste, turmeric, cumin and chili powders.
  • Continue to fry on a low flame till the masalas are well fried. 
  • Sprinkle a little water if the masala tends to burn. 
  • Add the tomatoes, salt and sugar, stir well and cover. 
  • Allow to cook for a few minutes more till the tomatoes is soft. 
  • Add the water and bring to boil.
  • Lower the flame,cover and let it simmer till the Vegetable are cooked, but slightly crunchy. 
  • Add the garam masala powder and ghee. 
  • Adjust the quantity of gravy, garnish with fresh coriander and green chilies. 
  • Serve hot with plain rice or roti.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...