Ingredients:

• Chilli paste – 50 g
• Green peas – 100 g
• Cauliflower – 200 g
• Capsicum – 100 gm
• Baby Potato – 100 g
• Carrot – 100 g
• Onion – 200 g
• Tomato – 100 g
• Broccoli – 150 g
• oil – 400 ml
• Jeera powder – 20 g
• Tomato puree – 50 g
• Garam Masala – 20 g
• Kasoori Methi – 10 g
• White pepper powder – 10 g
• Salt to taste

Method:

  1. Boil the peas. Keep aside.
  2. Cut the carrots, capsicums and onions into thick slices and deep fry.
  3. Cut the broccoli and cauliflower into florets and deep fry.
  4. Heat oil, add chilli paste, kasoori methi, jeera powder, garam masala powder, tomato puree and cook well.
  5. Add the fried vegetables and peas.
  6. Add salt and white pepper powder. Heat through.
  7. Garnish with chopped coriander and chillies.

Recipe courtesy of Recipe Courtesy: Chef Amit Kumar, ITC Park Sheraton