Alu, Gobi & Mattar are really a good combination. Anything made out of this tastes really yummy. Whether it’s the dry version, or veggie Kurma or the below recipe.
The North Indian style, I learnt from my friends here as it would go very well with chapathis and rotis.
Recently I made this as a lunch box with rotis for R.
Ingredients
Onion (chopped) – 1
Tomato – 2 or 1 Tsp Tomato paste
Ginger Garlic paste – 1 tsp
Red chilli – 1 tsp
Turmeric – ¼ tsp
Salt to taste
Garam Masala – 1tsp
Kasoori Methi – 1tsp
coriander leaves for garnishing.
Veggies
Cauliflower – 200 gms approx
Green peas – 100 gms approx
Potatoes - 2
Directions:
In a pan fry chopped onion until the onions are translucent. Add ginger garlic paste. Add the peas and fry for for 3-4 mins and then add the potato cubes and fry for 5-7 mins.
The North Indian style, I learnt from my friends here as it would go very well with chapathis and rotis.
Recently I made this as a lunch box with rotis for R.
Ingredients
Onion (chopped) – 1
Tomato – 2 or 1 Tsp Tomato paste
Ginger Garlic paste – 1 tsp
Red chilli – 1 tsp
Turmeric – ¼ tsp
Salt to taste
Garam Masala – 1tsp
Kasoori Methi – 1tsp
coriander leaves for garnishing.
Veggies
Cauliflower – 200 gms approx
Green peas – 100 gms approx
Potatoes - 2
Directions:
In a pan fry chopped onion until the onions are translucent. Add ginger garlic paste. Add the peas and fry for for 3-4 mins and then add the potato cubes and fry for 5-7 mins.
To this add garam masala , red chilli powder, kasoori methi and tomato paste, fry for a min and add 2 cups of water depending on the consistency needed and let it cook for 5 mins.
Later add cauliflower florets and salt and cook for 10 mins in medium flame.
Garnish with coriander leaves.
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