August 17, 2014

BUTTERED VEGETABLES

Ingredients:
Potatoes - 100 gms
Carrots - 100 gms
Green peas - 100 gms
Cauliflower - 100 gms
French beans - 100 gms
Red pumpkin - 100 gms
Butter - 125 gms
Tomatoes - 500 gms (chopped)
Ginger garlic paste - 2 1/2 tbsp
Salt to taste
Chilli powder - 2 tsp
turmeric - 1/2 tsp

Cream - 5 tbsp
Kasoori methi powder- 2 tsp
Green chillies - 3 (chopped)
Coriander leaves - 1 tbsp (chopped)

Method:

  • Wash , peel and cut vegetables into 1 cm dices.
  • Melt half of the butter in kadai. Add ginger garlic paste, tomatoes, salt, chilli powder and 1 1/2 cups of water.
  • Cover and simmer till tomatoes are soft and mashed.
  • Cool and strain the gravy through a fine sieve.
  • Melt the remaining butter in another kadai. Saute green chillies over medium heat and add the vegetables. Stir for 4 minutes, pour the tomato gravy and simmer till the vegetables are cooked.
  • Add cream and kasoori methi powder along with salt.
  • Serve hot garnished with coriander leaves.



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