Five Star Mix Vegetable Recipe

20 mins
Serves 1
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Directions

  1. 1Heat 50 ml of cooking oil in a karachi.
  2. 2Add 1 spoon of carom seeds and rub it between your palms before adding it to the oil.
  3. 3Add 2 chopped carrots and 1 packet of button mushrooms, cut in half.
  4. 4Add 1 cup of green peas and 1 cup of chopped french beans.
  5. 5Add 1 piece of cauliflower and mix well.
  6. 6Cook for 2-3 minutes on high flame.
  7. 7Add salt to taste.
  8. 8Cover and cook for 5 minutes on medium flame.
  9. 9Add 1/2 spoon of turmeric powder and 3/4 spoon of degi mirch powder.
  10. 10Mix well and cook for 3-4 minutes.
  11. 11Transfer the cooked vegetables into a bowl.
  12. 12Heat 50 ml of oil in the same karachi and add 1 spoon of caraway seeds.
  13. 13Add 2 chopped onions and cook until color changes.
  14. 14Add 1 spoon of green chilly paste and 1 spoon of ginger garlic paste.
  15. 15Cook for 1 minute.
  16. 16Add 1 spoon of roasted cumin powder and 1 spoon of coriander powder.
  17. 17Add salt to taste and 1/2 spoon of degi mirch powder.
  18. 18Add a sip of water and mix well.
  19. 19Add 2 chopped tomatoes and cover to cook for 3-4 minutes on low flame.
  20. 20Add the cooked vegetables to the tomato base and mix gently.
  21. 21Add 2 spoons of base gravy and mix well.
  22. 22Cook for 1-2 minutes.
  23. 23Add chopped ginger and dry roasted fenugreek leaves.
  24. 24Add chopped coriander leaves.
  25. 25Mix and serve hot with tandoori laccha paratha, garlic naan, or tandoori roti.

Ingredients

  • 50 ml Cooking oil
  • 1 spoon Carom seeds
  • 2 piece Chopped carrot
  • 1 packet Mushroom
  • 1 cup Green peas
  • 1 cup Chopped french beans
  • 1 piece Cauliflower
  • 1 spoon Salt
  • 0.5 spoon Turmeric powder
  • 0.75 spoon Degi mirch powder
  • 1 spoon Caraway seeds
  • 2 piece Chopped onion
  • 1 spoon Green chilly paste
  • 1 spoon Ginger garlic paste
  • 1 spoon Roasted cumin powder
  • 1 spoon Coriander powder
  • 0.5 spoon Degi mirch powder
  • 1 sip Water
  • 2 piece Chopped tomato
  • 1 Hot water
  • 1 spoon Chopped ginger
  • 1 spoon Dry roasted fenugreek leaves
  • 1 handful Chopped coriander leaves
  • 2 spoon Base gravy

Equipment

karachiwooden spatulalarge potspoonsmall bowls