Halwai June 24, 2018

Ingredients:

• 1/2 cup – peas
• 1/2 cup – carrots, cut into small pieces
• 1/2 cup – Cauliflower florets
• 1/2 cup – beans, cut into 1 inch pieces
• 1/2 cup – baby corns, cut into pieces
• 1 – Onion sliced
• 2 – Tomatoes sliced
• 1/2 inch – Ginger grated
• 3 Cloves – Garlic
• 1/4 tsp – Turmeric powder (haldi)
• 1/2 tsp – Cumin seeds (jeera)
• 1/2 tsp – Red Chilli powder (or according to taste)
• 1 tsp – all Spice (garam masala)
• 1/2 tsp – kasuri Methi (dried Fenugreek leaves)
• 4-5 tbsp – Cream
• 1 tsp – Sugar
• 4-5 tbsp – oil or Butter
• Salt, to taste
• Chopped coriander for garnishing

Method:

  1. Put 1 tsp of oil in a pan and add onions, tomatoes, garlic, ginger, turmeric powder, and chilli powder. Saute till tomatoes are smooth.
  2. Cool it and then blend it in a mixer, and keep aside this puree.
  3. Boil the vegetables or microwave them for 5-6 minutes, till they are soft.
  4. In a pan, put rest of the oil and heat it.
  5. Put cumin seeds, when they crackle put vegetables, puree, garam masala, kasuri methi, sugar, salt and saute for 2 minutes, covered and then put cream
  6. Cook for another 2 minutes.
  7. Serve hot, garnished with chopped coriander, along with naans and tandoori rotis.

Recipe courtesy of Sify Bawarchi