January 25, 2018


cauliflower - 175 gms (cut into florets and deep fried)
Green peas - 50 gms (boiled)
Carrot - 100 gms (cubed)
French beans - 5 (cut diagonally into 1/2" pieces)
Garam masala - 2/4 tsp
Oil - 5 tsp

For the Gulistan paste:
Desiccated coconut - 2 tsp
Clove - 1
Mace petal - 1
Bay leaf - 1

For the Masala:
Onions - 100 gms
Ginger - small piece
Chilli powder 1 tsp
Curd - 100 ml (beaten)
Salt to taste
Milk - 60 ml


  • Heat one tsp oil and add carrot and french beans. Saute lightly. Cover and cook on low flame till tender. Add a pinch of garam masala powder.
  • Heat a little oil in another pan and dry the desiccated coconut, clove, mace and bay leaf for one minute till the spices turn golden brown.
  • Remove the bay leaf and grind the remaining spices to make powder.
  • Grind onions and ginger to a paste.
  • Heat the remaining oil  and fry the onion paste till golden brown.
  • Lower the heat and add chilli powder. Saute for 2 minutes till the oil floats on top.
  • Add beaten curd and keep stirring continuously till the masala turns brown and thick.
  • Add the carrot, green peas, french beans and salt. Fry for few minutes.
  • Add the fried cauliflower, 3/4 th cup of hot water and milk. Bring to a boil.
  • Add the Gulistan paste and the bay leaf.
  • Cover and cook for a few minutes till the vegetables are well coated with the masala and the gravy is thick.
  • Add the remaining garam masala powder and a pinch of sugar.

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