Learn How To Make Veg Handi Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make this delicious Restaurant Style Mix Vegetable and let us know how it turned out in the comments section. HAPPY COOKING!!!
Ingredients:-
Vegetable diced and ready:
1/2 cup red carrots
1/2 cup potatoes diced
1/4 cup green peas
1/4 cup baby corns
1/2 cup cauliflower
1/2 cup button mushrooms
1/2 onion diced
Masala
2 tbsp vegetable oil
2 tbsp butter
1 tsp cumin seeds
2 nos bay leaves
1/2 onion thinly sliced
1 cup tomato
1 tbsp ginger-garlic-green chilly crushed
1 cup tomato puree
1 tbsp chilly powder
1 tsp turmeric powder
1/2 tbsp garam masala
1 tbsp Kasuri Methi
1 cup water
Salt as required
Final topping
1 tbsp cooking cream
1 tbsp thick yoghurt
2 tbsp coriander leaves
2 tbsp mint leaves
Garnish
Coriander leaves and lemon wedge
Method:-
In a pan heat oil and add bay leaves, cumin seeds, sliced onions, salt and cook till the onions are golden brown. Add crushed ginger, garlic and green chillies and cook until the raw flavour goes away. Once done, add tomato puree, mix well and cook till it dries off completely. Now add turmeric powder, red chilli powder, mixed garam masala, coriander powder and mix it well. Then add butter and some oil.
Now add the onions, baby corns, mushrooms, potatoes, carrots, cauliflower, green peas and give it a toss followed by water and salt. Cover with a lid and let it cook on low flame for 10-15 minutes.
Mix some fresh yoghurt, salt, cooking cream and mix it well. Add this mixture to the gravy and stir well. Cook on low flame and sprinkle dry fenugreek leaves and coriander leaves on top.
Ingredients:-
Vegetable diced and ready:
1/2 cup red carrots
1/2 cup potatoes diced
1/4 cup green peas
1/4 cup baby corns
1/2 cup cauliflower
1/2 cup button mushrooms
1/2 onion diced
Masala
2 tbsp vegetable oil
2 tbsp butter
1 tsp cumin seeds
2 nos bay leaves
1/2 onion thinly sliced
1 cup tomato
1 tbsp ginger-garlic-green chilly crushed
1 cup tomato puree
1 tbsp chilly powder
1 tsp turmeric powder
1/2 tbsp garam masala
1 tbsp Kasuri Methi
1 cup water
Salt as required
Final topping
1 tbsp cooking cream
1 tbsp thick yoghurt
2 tbsp coriander leaves
2 tbsp mint leaves
Garnish
Coriander leaves and lemon wedge
Method:-
In a pan heat oil and add bay leaves, cumin seeds, sliced onions, salt and cook till the onions are golden brown. Add crushed ginger, garlic and green chillies and cook until the raw flavour goes away. Once done, add tomato puree, mix well and cook till it dries off completely. Now add turmeric powder, red chilli powder, mixed garam masala, coriander powder and mix it well. Then add butter and some oil.
Now add the onions, baby corns, mushrooms, potatoes, carrots, cauliflower, green peas and give it a toss followed by water and salt. Cover with a lid and let it cook on low flame for 10-15 minutes.
Mix some fresh yoghurt, salt, cooking cream and mix it well. Add this mixture to the gravy and stir well. Cook on low flame and sprinkle dry fenugreek leaves and coriander leaves on top.
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Lifestyle