Mixed Vegetable Sabzi – Restaurant Style by Tarla Dalal скачать в хорошем качестве

Mixed Vegetable Sabzi – Restaurant Style by Tarla Dalal

Mixed Vegetable Sabzi – The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants. Recipe Link : http://www.tarladalal.com/Mixed-Veget... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Mixed Vegetable Sabzi – Restaurant Style The rich hue, strong aroma and irresistible taste of this Mixed Vegetable Sabzi will make you addicted to it! A gravy of tomatoes, onions and cashewnuts forms the base of this marvelous creation, which features a horde of colourful and juicy veggies, which are sautéed separately in oil and then added to the gravy to enhance their flavour and get a distinct texture. The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy, and the process of sautéing the veggies separately. Relish this Mixed Vegetable Sabzi hot and fresh, with your favourite roti or paratha . Lachha Paratha is a perfect match. Preparation Time: 25 minutes. Cooking Time: 31 minutes. Serves 3. ½ cup cauliflower florets ½ cup diagonally cut French beans ½ cup carrot cubes ½ cup capsicum cubes ½ cup potato cubes ¼ cup oil 1 small stick cinnamon (dalchini) 1 cardamom (elaichi) 2 cloves (laung /lavang) ¼ tsp turmeric powder (haldi) 1 tsp chilli powder 1 tsp garam masala Salt to taste For the gravy mixture 2½ cups tomato cubes 1 cup onion cubes 2 tbsp cashewnuts (kaju) 5 garlic (lehsun) cloves 2 tsp roughly chopped ginger (adrak) 3 whole dry Kashmiri red chillies,broken into pieces For serving Roti / Paratha For the gravy mixture 1. Combine the tomatoes, onion, cashewnuts, garlic, ginger, Kashmiri red chillies and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Keep aside to cool completely. 2. Once cooled, blend in a mixer to a smooth mixture. Keep aside. How to proceed 1. Heat the oil in a deep non-stick pan, add the cauliflower, French beans, carrot, capsicum and potatoes and sauté on a high flame for 3 to 4 minutes or till the vegetables turn light brown in colour. 2. Switch off the flame, drain the vegetables in a bowl and keep aside. 3. Reheat the left over oil in the same deep non-stick pan, add the cinnamon, cardamom, cloves and the gravy mixture, mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously. 4. Add the turmeric powder, chilli powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 5. Add the sautéed vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot with roti or paratha.