Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
for the sabzi
- 80 g Potato, boiled, peeled and cubed
- 80 g Cauliflower / Gobhi, florets
- 55 g Capsicum / Simla Mirch, raw, cubed
- 55 g Carrot, orange, peeled and cubed
- 50
- 65 g Onion, cubed
- 90 g Tomato, hybrid, raw, cubed
- 8 g Ginger, fresh, finely chopped
- 8 g Garlic, finely chopped
- 4 g Green chillies, finely chopped
- 8 g Butter
- 10 ml Sunflower oil
- 2 g Cumin seed / jeera, whole
- 2 g Dried chillies, Kashmiri, powdered
- 0.75 g Turmeric / haldi
- 2 g Coriander seeds - whole / ground, powdered
- 2 g Cumin seed / jeera, powdered
- 4 g Pav bhaji masala
- 1 g Garam Masala
- 1 g Kasuri methi
- 4 g Salt
To serve
- 8 g Coriander leaves, finely chopped
Instructions:
For the sabzi
- Wash and chop all vegetables into medium-sized cubes or florets.
- Heat oil on a large tawa or wide pan. Add potatoes, cauliflower, carrots, and capsicum and sauté on medium-high heat until lightly charred and partially cooked. Add peas and cook for another 2 minutes. Remove vegetables and keep aside.
- On the same tawa, add butter and cumin seeds. Add onions and sauté until translucent. Add tomatoes, ginger, garlic, green chilli, turmeric, chilli powder, coriander powder, cumin powder, pav bhaji masala, and salt. and cook for 4-5 minutes until tomatoes are soft and pulpy.
- Add sautéed vegetables back to the tawa. Mix thoroughly so vegetables are evenly coated with masala. Add a small amount of water if needed. Cook on medium heat for 5 to 6 minutes while stirring occasionally.
- Add kasuri methi and garam masala. Mix and turn flame off.
To serve
- Transfer the cooked sabzi to a serving dish. Top with tadka and chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 125 kcal | Protein: 4.5 g | Carbohydrates: 14.1 g | Fat: 5.2 g | Fiber: 6.1 g