|
Ingredients
|
Quantity
|
|
Carrots
|
100gms
|
|
Cauliflower
|
150gms
|
|
Green peas (shelled)
|
100gms
|
|
French beans
|
100gms
|
|
Butter
|
200gms
|
|
Tandoori masala:
|
|
|
Kashmiri red chillies
|
5gms
|
|
Ginger
|
5gms
|
|
Garlic
|
5gms
|
|
Garam masala
|
a pinch
|
|
Lime
|
1
|
|
Curds
|
250gms
|
|
Tomato ketchup
|
30ml
|
|
Cream
|
75ml
|
|
Coriander leaves
|
¼ bunch
|
Parboil the vegetables separately and keep the water.
Prepare marinade by grinding together ginger, garlic and red chillies and mix
with the curds. Add garam masala and lime. In a shallow pan, melt the butter
and after it melts, add the marinade and fry very well till the oil separates
from the masala. Add the water which was kept aside and add the vegetables to
it. Cook for some time till the gravy is thick. Add chopped coriander leaves,
tomatoes ketchup and top with cream. Sprinkle with garam masala and serve hot.
Garnish with coriander leaves.
