Naghmana Khan
| 1 minute to read
Mixed Vegetable Curry (Sabzi)
00:45
Veg
148kcalProtein
2gmFat
8gmCarbs
17gmIngredients
1 Cup Cauliflower Chopped
1 Cup Carrots Chopped
1 Cup Green String Beans chopped
1 Cup Diced Potato
3 TBS Coconut Oil
1 Medium Roma Tomato diced
1 Medium Red onion Sliced
1 tsp ginger paste
1 tsp garlic paste
1 tsp salt
1/4 tsp turmeric powder
1 tsp curry powder
1 tsp kalonji (nijella seeds)
1 tsp corriander seeds
1 tsp corriander powder
1 tsp zeera (cumin seeds)
1 tsp hot paprika
1 tsp curry leaves
4 cloves
1/2 tsp kali mirch (black peppercorns)
1 stick cinnamon
1 black cardamon pod
Sliced chili to taste
Fresh coriander for garnish
Direction
Step-1
1. In a saucepan heat oil
2. Add sliced onions and fry till light golden brown
3. Add ginger and garlic paste and further stir fry
4. Add remaining dry spices to pan and further fry off spices until aromas are released
5. Add diced tomatoes and cook until tomato softens and starts to form gravy (you may add 1/4 cup water if gravy is dry)
6. Slowly cook until tomato reduces and oil seperates from gravey
7. Add your vegetables, stir fry for 2 mins and cover with lid and simmer
8. Cook for a further 15-20 minutes or until vegetables are cooked (do not overcook)
9. Garnish with fresh coriander
