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:
- Boil the peas. Keep aside.
- Cut the carrots, capsicums and onions into thick slices and deep fry.
- Cut the broccoli and cauliflower into florets and deep fry.
- Heat oil, add chilli paste, kasoori methi, jeera powder, garam masala powder, tomato puree and cook well.
- Add the fried vegetables and peas.
- Add salt and white pepper powder. Heat through.
- Garnish with chopped coriander and chillies.
Recipe courtesy of Recipe Courtesy: Chef Amit Kumar, ITC Park Sheraton