Dry Vegetable Sabzi Recipe

Ingredients:

Carrot- 1
Tomato - 1
Green Peas - 1/4 cup
Beans - 10
Beetroot - 1/2
Cauliflower - 4 small florets
Chilli Powder / Sambhar Powder - 1 tsp
Turmeric Powder - a pinch
Garam Masala - 1/4 tsp
Kasuri Methi /Dry Methi Leaves - 2 tsp's
Oil - 1 tsp
Cumin - 1/4 tsp

Method:

Chop the vegetables into small pieces.

Heat oil in a pan, add cumin and let it get roasted.

Add finely chopped tomatoes to the pan, Let the tomatoes shrink and mash them on the pan with
the slotted spoon. add turmeric powder, chilli powder, garam masala and salt to taste. mix the
masala well with the tomatoes.

Add the chopped vegetables to the pan, mix the veggies well with the tomatoes and the masala.
add kasuri methi and give a mix.

Sprinkle 2 tsp's of water over the pan and close the pan with its lid. let the vegetable's simmer in
slow flame for about 5 -10 minutes till the vegetables get half-way cooked. as i do not like over
cooking the vegetables, i removed the sabzi, when the vegetables are half-cooked.

Serve the sabzi with Chapathi's.

Vegetable sabzi (Gravy)

Ingredients:

Mixed Vegetables - 2 cup's chopped(carrot,beans, green peas, potato and cauliflower)

Onion - 1
Tomato - 1
Ginger garlic paste- 1 tsp
Oil - 1 tbsp
Cumin - 1/2 tsp
Chilly powder - 1 or 2 tsp's
Corriander powder - 2 tsp's
Garam masala - 1/4 tsp
Kasuri methi - 1/2 tsp
Chopped corriander leaves - 2 tsp's

Method:

In a wide bottomed pressure cooker, add oil and heat it. add cumin and let it roast.

Add finely chopped onions, bit of salt and saute till they turn translucent. then add ginger garlic
paste and saute it till the raw smell leaves.

Add tomatoes and saute till they turn soft. now add salt, chilly powder, corriander powder, garam
masala
and mix well with the onion and tomatoes.

Then add in the chopped vegetables and mix well. add a cup of water and kasuri methi and give a
mix. check for salt and add as per your taste. then add the chopped corriander leaves and close
the pressure cooker with its lid. let the sabzi pressure cook for up to 2 whistles exactly. switch off
the flame and let the steam escape. Now transfer the sabzi to a serving bowl.

Serve with Chapathi or Roti. I enjoyed it with phulkha and peas pulao.