Vegetable Hungama



Ingredients -


  • Paneer - 50 gms
  • Potatoes - 2 (diced)
  • Peas - 1/2 cup
  • Capsicum - 1/2 (diced)
  • Carrot - 1/2 (diced)
  • Cream - 1 1/2 tsp
  • Curd - 2 tsp
  • Cashewnuts - 8-10
  • Fried onion - 1
  • Ginger garlic paste - 1/2 tsp
  • Green chilies - 3
  • Kitchen king masala - 2 tsp
  • Oil - 2 tsp + for frying
  • Water - 1/2 glass
  • Ghee - 2 tsp
  • Kasuri methi - 1/2 tsp
  • Coriander leaves - few
  • Salt - as needed
  • Lemon juice - 1 tsp



Procedure-


  • Fry all the vegetables and paneer in oil until pink and keep aside.
  • Grind together fried onion, cashew, ginger garlic paste, green chilies, cream and curd and keep aside.
  • Heat oil in a kadhai, add the above made paste, kitchen king masala, salt, lemon and cook until oil separates. 
  • Now add the fried vegetables and water if needed, adjust the consistency and add coriander leaves.
  • Finally temper (baghaar) it with ghee and kasuri methi.
  • Serve hot with parathas.

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