SUBZ (Veg) DIL PASAND,,,,Indian Masala

Dear Friend,
There are times you find at home a little of many vegetables which by itself may not be sufficient to make a dish. But, mix & match and you have a quantity to make a dish. In order to make it tasty and presentable we can innovate a recipe, different and acceptable.

To begin get together, say some potato, onion, green peas, beans, cauliflower and any such like vegetables.

Assemble the following to make serving for FOUR:

• 03 cups diced mix vegetables
• 01 cup diced onion
• 01 cup diced tomato
• 03 tps fresh green coriander
• 03 fresh green chili-diced fine
• 02 tps Ginger & Garlic paste
• 1/2 cup fresh single cream
• 1/4 cup khoya (optional)
• 01 tps each of red chili powder, coriander powder,Jeera, Turmeric powder & Garam Masala.
• 04 Cloves, 1" stick of Cinnamon and 05 green Cardamom-crushed
• Salt to taste
• 75 ml cooking Oil/Butter/Desi Ghee
• Water

Method

1. Wash the vegetables and keep aside.
2. In a Kadai/wok over slow flame put in the cooking oil and heat. Add to it jeera,Cinnamon stir fry and mix in the ginger garlic paste.
3. Fry till light brown and put in the diced onion, fresh green chili and 1/2 of fresh coriander. Fry till onion turn pink. Put in Khoya( if using)
4. Sprinkle in all the dry masala along with crushed cardamom. Fry, add the tomato and fry well. As the masala blends pour in half of the cream and fry.
5. Put in the vegetable and stir fry so that all the veg has the fried masala clinging on to it.
6. Adjust salt, sprinkle a little water, cover to cook for 06 to 09 minutes.
7. Uncover, check veges cooked. If not, add some more water and cover to cook.
8. The final dish is without curry, but moist.

Remove to serve on platter, after garnishing with fresh coriander and the remainder cream.

Best with Tandoori roti/Paratha.