Mixed vegetable curry

Ingredient :

• Oil – 70 ml.

• Cauliflower, carrot potato and beans – 600 g.

• G.G. paste (Ginger and garlic paste) – 3 tsp

• Kasuri methi – 2 tsp

• Bay leaf, cardamom and clove - 10-15 g.

• Chilly powder - 2 Tsp

• Chopped tomato – 50 g.

• Onion gravy – 100 g.

• Salt – to taste

• Water – As required

• French cream – As required

Methods

• Peel, wash and cut the vegetables into batons.

• Boil them in turmeric and salted water till half done and drain well.

• Heat the oil in thick bottomed pan, add chopped onion, G.G. paste, whole garam masala, kasuri methi, and stir till brown.

• Add boiled vegetables, tomato and onion gravy and correct the seasoning.

• Add required water and cook till well done.

• Portion out in plates or curry bowl and garnish with fresh coriander and cream.

(G.G.- garlic and ginger)

Garnish: coriander, cream

Accompaniment: rice or roti


Utensils: cutting knife and board, strainer, pan, spatula, boiling pot


Plating system: platter or bowl