This mixed vegetable subzi goes well with almost everything be it Roti, Naan or even bread. The addition of yoghurt lends the texture to the dish. The mild aroma of the spices and the fragrance of coriander leaves make it absolutely delicious!
2 large potatoes
250 gms shelled peas
2 large onions
1 large tomato
3 tbsps oil
1/2 glass thick curds /yoghurt
1 tbsp Everest Kitchen King Masala
2 tbsps coriander powder
1 tbsp chilly powder
A pinch of haldi /turmeric powder
Coriander leaves for garnish
Chop the carrot and potatoes into tiny cubes. Boil the carrot, peas and potatoes with salt till done. Slice the onions fine. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the onions. Roast till translucent. Drop in the coriander powder, Kitchen king Masala, chilly powder and Haldi. Toss on a gentle flame for a couple of minutes. Add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas, carrot and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.
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