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IRANI MIXED VEGETABLE
INGREDIENTS
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Potatoes |
150 gm |
Tomatoes |
3 |
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Peas |
200 gm |
Ginger (cut into small strips) |
1" |
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Cauliflower |
300 gm |
Curd |
cup |
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Carrots |
150 gm |
Ginger and green chilly paste |
1 tsp. |
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Spinach (paalak) |
200 gm |
Garam masala |
2 tsp. |
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Paneer |
200 gm |
Red chilly powder |
tsp. |
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Onions (big) |
2 |
Black pepper powder |
tsp. |
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Capsicum (big) |
1 |
Salt |
1 tsp |
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Haldi |
tsp |
Oil for frying |
2 cups |
METHOD
Boil spinach and grind in a grinder. Keep aside. Cut all the vegetables into long pieces. Heat oil in a kadahi and fry the vegetables (except peas) till half done. Transfer to a bowl. Also fry the paneer pieces. Separately fry onion and ginger paste in 2 tbsp oil in a pressure cooker. Put all masala and chopped tomatoes. Add the spinach and curd. Fry for 5-6 minutes. Add all the vegetables, peas, paneer and one cup of water. Wait for one whistle and turn off the gas immediately. Sprinkle some chopped coriander leaves. Serve hot.
Serves: 7-8 adults
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