Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 75 g Carrot, orange, peeled and diced
- 60 g French beans, hybrid, raw, 1" pieces
- 85 g Cauliflower / Gobhi, florets
- 50 g Peas, green, shelled, raw
- 90 g Potato, diced
- 45 g Capsicum / Simla Mirch, raw, diced
For the gravy
- 90 g Onion, chopped
- 130 g Tomato, hybrid, raw, chopped
- 7 g Ginger, fresh, finely chopped
- 7 g Garlic, finely chopped
- 4 g Green chillies, finely chopped
- 35 g Curd (dahi), whisked
- 16 ml Sunflower oil
- 2 g Cumin seed / jeera, whole
- 1.2 g Turmeric / haldi
- 1.5 g Dried chillies, powdered
- 2 g Coriander seeds - whole / ground, powdered
- 2 g Cumin seed / jeera, powdered
- 1 g Garam Masala
- 1.5 g Kasuri methi
- 5 g Salt
To serve
- 5 g Coriander leaves, finely chopped
Instructions:
For the sabzi
- Heat half the oil in a pan. Add potatoes, carrots, beans, and cauliflower and sauté for 5 to 6 minutes until lightly golden. Add peas and capsicum toward the end. Remove and keep aside.
For the gravy
- In the same pan, add remaining oil. Add cumin seeds and allow them to crackle.
- Add onions and saute until golden, about 5 minutes.
- Add ginger, garlic, green chillies, tomatoes, turmeric, red chilli powder, coriander powder, cumin powder, and salt. Cook on medium-low heat for 5-7 minutes until the tomatoes are cooked through and the oil separates.
- Add sauted vegetables and 2 cups of water. Allow the vegetables to simmer in the gravy for 2-3 minutes. Mash vegetables lightly using a masher.
- Add curd gradually while stirring. Simmer for 2-3 minutes.
- Add kasuri methi and garam masala. Mix and turn flame off.
To serve
- Transfer the sabzi to a serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 105 kcal | Protein: 3.9 g | Carbohydrates: 11.9 g | Fat: 4.5 g | Fiber: 5.9 g