INGREDIENTS
- 2 no Aloo/Potatoes
- 2 no small Carrot
- 1 Tomato
- 4-5 Green Beans
- Fistful Fresh Green Peas
- 2 Green Chillies
- 1″ inch Ginger piece
- 1/4 tsp Turmeric Powder
- 1 sp Coriander Powder
- 1/2 sp Red Chilli Powder
- 1/2 sp Garam Masala Powder
- 1/2 tsp Cumin Seeds
- 2 sp Fresh Cream
- chopped Coriander Leaves
- enough Salt
- 1 pinch Hing
- 3 sp Oil
INSTRUCTIONS
Wash and cut the vegetables and cook (except tomato & Green Peas) with 1 cup of water in a pressure cooker, once done, remove the lid and keep aside.
Meantime, blend chopped tomato ginger and green chillies into a coarse paste and keep aside.
Heat oil in a pan, add cumin seeds, hing and fry for a while. Add in ground tomato paste and cook for 2 minutes. Then add turmeric powder, red chilli powder, coriander powder and mix well.
Now add in green peas and cook for another two minutes
Once done, add cooked vegetables along with water and mix, add enough salt and continue to cook for a couple of minutes. Then add fresh cream and mix it well.
Lastly add garam masala powder, and chopped coriander leaves and cook for a minute. Now Mixed Vegetable Curry is ready. Turn off the flame and transfer to a bowl and serve with roti or poori and rice.