Cooking time

45 minutes

Serves

6 persons

Taste

mild spicy 

INGREDIENTS

1) ½ cup vegetable oil,

2) 1 ½ tablespoon freshly chopped garlic,

3) 1 tablespoon crushed red chili

4)1 tablespoon coriander powder

5) ½ teaspoon cumin seeds

6) ½ teaspoon turmeric powder

7)1 teaspoon mustard seeds

8) ½ teaspoon Garam Masala Powder(whole spices)

9) 1 ½ tablespoon green chili paste

Vegetables…

1) 2 (200 grams) onion,

2) 4 (200 grams) tomato

3) 1 bunch (125 gram) spinach,  stem removed and chopped

4) 2 tablespoon fenugreek leaves

5) 2 tablespoon dill leaves

6)2 (125 gram) carrots,  cut in small cubes

7) ½ (125 gram) cauliflower, cut into small florets

8) 2 (200 gram) potato,  cut in cubes

9) 1 (50 gram) brainjal

10) ½ cup boiled green pea,

INSTRUCTIONS

Fry garlic, crushed red chilies, coriander powder, cumin seeds, mustard seed and all spice powder in oil for 1 minutes on medium heat.

When spices sizzle, add onions and green chili paste. Fry for few minutes until onions are soft then add tomatoes and mix well. Cover and cook for another 5 minutes.

Now, add spinach, dill leaves and fenugreek leaves, cook for 2 minutes.

Mix in chopped carrot, cauliflower, potato, brinjal and green pea.

Cover and cook on low heat for 25 minutes. When veggies are cooked. Sear, (bhonofy) on high for few minutes until oil separates. Serve with roti,  and whipped yogurt

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