South Indian
Total Time
1 h 5 min
6
– Vegetables Chopped Potatoes, cabbage, carrots, beans, cauliflower, peas each – Onion Sliced – Ghee/butter – Fennel seeds – Curd/yogurt – to taste Salt – few Cilantro - tap to see more ...
– Steam the vegetables until they are halfway done and keep aside. – Grind all the ingredients listed under gravy to a smooth paste and keep aside.
– Heat the butter or ghee in a heavy bottom pan and sauté the sliced onions until they are caramelized. – Now add the ground masala and fry it in medium heat until the oil separates from the sides of the masala. Even if the masala starts to stick to the bottom, sprinkle little water and keep frying. So make sure that you do not hurry up on this step and keep frying the masala in low heat.
– Once the masala is cooked well, add the steamed vegetables along with some salt and mix well. Also add about 2 cups of water to bring the gravy to desired consistency and mix well. Let it boil on low heat. – Garnish with cilantro and serve with Rotis or rice.