Vegetable Chandni

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

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

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

EXPLORE CATEGORIES