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Restaurant Style Vegetable Handi

Its time to take a short break from meat and try this Restaurant Style Vegetable Handi recipe. #HappyCookingToYou #FoodFusion

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Ingredients:

  • Cooking oil ¼ Cup
  • Zeera (Cumin seeds) ½ tsp
  • Sabut kali mirch (Black peppercorns) 3-4
  • Tez patta (Bay leaf) 1
  • Pyaz (Onion) grated 2 medium
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Safed mirch powder (White pepper powder) 1 tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Dhania powder (Coriander powder) 1 & ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Kali mirch (Black pepper) crushed 1 tsp
  • Garam masala powder ½ tsp
  • Mushrooms 1 Cup
  • Aalo (Potato) small cubes 1 Cup
  • Gajar (Carrots) cubes 1 Cup
  • Baby corns ½ Cup
  • Shimla mirch (Capsicum) cubes 1 Cup
  • Pyaz (Onion) cubes 1 Cup
  • French beans ½ Cup
  • Dahi (Yogurt) whisked ½ Cup
  • Badam powder (Almond powder) 2 tbs
  • Doodh (Milk) 1 Cup or as required
  • Hari mirch (Green chilli) sliced 1-2
  • Hara dhania (Fresh coriander) chopped
  • Kasuri methi (Dried fenugreek leaves 1 tsp
  • Hara dhania (Fresh coriander) chopped
  • Kasuri methi (Dried fenugreek leaves)
  • Makhan (Butter)

Directions:

In a wok,add cooking oil,cumin seeds,black peppercorns,bay leaf and mix well.

Add onion,mix well and cook for 2 minutes.

Add ginger garlic paste,mix well and cook for 2-3 minutes.

Add white pepper powder,cumin powder,coriander powder,salt,black pepper crushed,garam masala powder,mix well and cook for 2 minutes.

Add mushrooms,mix well and cook for 2-3 minutes.

Add potatoes,carrots,baby corns,capsicum,onion,french beans,mix well and cook for 2-3 minutes.

Add yogurt,almond powder and mix well.

Add milk and mix well,cover and cook on low flame until vegetables are tender (10-12 minutes).

Add green chilli,fresh coriander and dried fenugreek leaves,cover and simmer on low flame for 2-3 minutes.

Garnish with fresh coriander,dried fenugreek leaves,butter & serve!

 

Recipe By: Kanwal Mohsin

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