E-mail : meenal72@yahoo.com

Vegetable Chandni

Ingredients

1 cup French Beans
1 cup Carrots
2 Capcicums
1/2 cup Green Peas (boiled)
2 Potatoes cut into cubes and deep fried
50 grams fried Paneer
4 Tomatoes pulp
1 cup Coriander Leaves chopped finely
1/2 cup Cream
3/4 th cup Milk
1/4th cup Tomato Ketch-up
2 Onions grated
1 tablespoon Kasuri Methi
4 tablespoon Oil
Salt to taste.

For the paste:

2 tblspoon Coriander powder
4 Green Chillies
8 Garlic cloves
1 piece Ginger
3 Bay Leaves
1 tablespoon Poppy Seeds
8 Kashmiri Red Chillies
1 stick Cinnamon
1 teaspoon Cumin seeds
4 Cloves
Little Water.

Method:

1. Cut all the vegetables into small cubes.
2. Boil the vegetables except capcicum.
3. Mix all boiled and fried vegetables. Addtomato pulp, cream, milk and tomato ketch-up and salt. Mix well.
4. Mix and soak all the masalas for half an hour. Then grind to a smooth paste.
5. Heat oil. Add kasuri methi and grated onions fry for 2 minutes. Add paste and capcicums. Again fry for 2-3 minutes.
6. Add vegetable mixture and cook for 5-10 minutes.
7. Serve hot-hot with Puri, Parathas