Kadhai Subz

Assorted vegetables cooked in onion tomato masala and has a coarsely grounded spices flavour.

S.no	Ingredients	Quantity
1	Onion – finely chopped	500 grm
2	Tomato – finely chopped	500 grm
3	Ginger paste /chopped	20 grm
4	Garlic paste/chopped	20 grm
5	Green chillies -chopped	10 grm
6	Refined oil	30 ml
7	Carrot	100 grm
8	Cauliflower	100 grm
9	Beans	50 grm
10	Peas	50 grm
11	Capsicum	100 grm
12	Turmeric powder	5 grm
13	K. chilli powder	10 grm
14	Coriander powder	12 grm
15	Cumin seeds	5 grm
16	Black peppercorns	4-5 pcs
17	Fennel	5 grm
18	Whole red chillies	2-3 no
19	Coriander seeds	4 grm
20	Cumin powder	5 grm
21	Garam masala	5 grm
22	Kasuri methi	3 grm
23	Coriander leaves	For garnish
24	Salt	10 grm

Method of Preparation

1) Finely chop the onion and tomatoes.

2) Finely chopped the ginger, garlic and green chillies.

3) Medium dice of carrots, capsicum and onions.

4) Diamond cuts of beans and medium florets of cauliflower.

5) Dry roasts the kadhai masala - Cumin seeds, Black peppercorns, Fennel seed, whole red chillies and Coriander seeds. Allow it to cool and make a coarsely mixture out of it.

6) Heat oil in kadhai and add cumin seeds allow it to splutter.

7)  Then add chopped ginger, garlic and green chillies and cook it further. After that add chopped onions and cook it until it is brown.

8) Add turmeric powder, red chilli powder and coriander powder.

9) Add chopped tomatoes and add little salt cook it until tomatoes are well cooked.

10) Blanch the vegetables- carrot, beans, cauliflower and peas.

11) Add blanched vegetables in the gravy/above masala.

12) Add cumin powder, garam masala then add onion cubes and capsicum cubes

13) Check the seasoning and finish it with crushed Kasuri methi and coarsely kadhai masala powder..

14) Serve hot with Laccha paratha/ pulao/roti .