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Vegetable Chandni Recipe

Vegetable Chandni is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - French beans
  • 1 cup - Carrots
  • 2 - Capsicums
  • 1/2 cup - Green peas (boiled)
  • 2 Potatoes, cut into cubes and deep fried
  • 50 g fried Paneer
  • 4 - Tomatoes, pulped
  • 1 cup - Coriander leaves, chopped finely
  • 1/2 cup - Cream
  • 3/4 cup - Milk
  • 1/4 cup - Tomato Ketchup
  • 2 Onions, grated
  • 1 tbsp Kasuri Methi
  • 4 tbsp Oil
  • Salt to taste
  • For the paste:
  • 2 tbsp coriander powder
  • 4 Green chillies
  • 8 Garlic Cloves
  • 1 piece Ginger
  • 3 Bay Leaves
  • 1 tbsp Poppy Seeds
  • 8 Kashmiri Red Chillies
  • 1 stick Cinnamon
  • 1 tsp Cumin seeds
  • 4 Cloves
  • A little water
  • How to Make Vegetable Chandni:

    1. Cut all the vegetables into small cubes.
    2. Boil all the vegetables, except the capsicum.
    3. Mix all boiled and fried vegetables.
    4. Add tomato pulp, cream, milk, tomato ketchup and salt. Mix well.
    5. Mix and soak all the masalas for half an hour. Then, grind to a smooth paste.
    6. Heat oil. Add kasuri methi and grated onions and fry for 2 mins.
    7. Add the masala paste and capsicums. Fry again for 2-3 mins.
    8. Add the vegetable mixture and cook for 5-10 mins.
    9. Serve hot with puri, parathas.




     

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