Ingredients:
- Pani (Water) ½ Cup
- Tamatar (Tomatoes) cubes 2 large
- Aloo (Potato) small cubes 1-2 tbs
- Sabut lal mirch (Button red chillies) 5-6
- Lehsan (Garlic) 3-4 cloves
- Knorr Chicken cubes 2
- Cooking oil ½ Cup
- Aloo (Potatoes) cubes 2 large
- Gajar (Carrot) slices ½ Cup
- Phool gobhi (Cauliflower) 2 Cups
- Pyaz (Onion) sliced 1 large
- Adrak (Ginger) chopped 1 tbs
- Hari mirch (Green chillies) 2-3
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee power (Turmeric powder) ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Dhania powder (Coriander powder) 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Pani (Water) ½ Cup or as required
- Matar (Peas) ½ Cup
- Shimla mirch (Capsicum) cubes ½ Cup
- Garam masala powder ½ tsp
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Hara dhania (Fresh coriander) chopped
Directions:
In saucepan,add water,tomatoes,potato,button red chillies,garlic,chicken cubes,mix well and bring it to boil,cover and cook for 4-5 minutes.
Let it cool down.
In grinder,add boiled tomato mixture and grind to make a puree & set aside.
In wok,add cooking oil,potatoes and fry for 2 minutes.
Add carrots and fry for 2 minutes.
Add cauliflower and for a minute & take out in a bowl.
In the same wok,add onion and sauté until translucent.
Add ginger,green chillies and mix well.
Add salt,red chili powder,turmeric powder,cumin seeds,coriander powder and mix well.
Add grinded paste,mix well and cook for 2-3 minutes.
Add fresh coriander and mix well.
Add water,mix well and bring it to boil.
Now add fried vegetables,peas,capsicum and mix well.
Cover and cook on low flame for 12-15 minutes.
Add garam masala powder,dried fenugreek leaves and mix.
Garnish with fresh coriander & serve!
Ajza:
- Pani (Water) ½ Cup
- Tamatar (Tomatoes) cubes 2 large
- Aloo (Potato) small cubes 1-2 tbs
- Sabut lal mirch (Button red chillies) 5-6
- Lehsan (Garlic) 3-4 cloves
- Knorr Chicken cubes 2
- Cooking oil ½ Cup
- Aloo (Potatoes) cubes 2 large
- Gajar (Carrot) slices ½ Cup
- Phool gobhi (Cauliflower) 2 Cups
- Pyaz (Onion) sliced 1 large
- Adrak (Ginger) chopped 1 tbs
- Hari mirch (Green chillies) 2-3
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee power (Turmeric powder) ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Dhania powder (Coriander powder) 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Pani (Water) ½ Cup or as required
- Matar (Peas) ½ Cup
- Shimla mirch (Capsicum) cubes ½ Cup
- Garam masala powder ½ tsp
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Hara dhania (Fresh coriander) chopped
Directions:
Saucepan mein pani,tamatar,aloo,sabut lal mirch,lehsan,chicken cubes dal ker ache tarhan mix karein aur ubal anay dein aur 4-5 minutes kliya paka lein.
Thanda ker lein.
Grinder mein boiled tamatar mixture dal dein aur grind ker ka puree tayyar ker lein & side per rakh dein.
Karhai mein cooking oil aura loo dal dein aur 2 minutes kliya fry ker lein.
Gajar dal ker 2 minutes kliya fry ker lein.
Phool gobhi dal ker ek minute kliya fry ker lein aur bowl mein nikal lein.
Us he karhai mein pyaz dal dein aur translucent hunay tak sauté ker lein.
Adrak aur hari mirch dal ker ache tarhan mix ker lein.
Namak,lal mirch powder,haldee powder,zeera aur dhania powder dal ker ache tarhan mix ker lein.
Grinded paste dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Hara dhania dal ker ache tarhan mix ker lein.
Pani dal ker mix karein aur ubal anay dein.
Ab fried vegetables,matar aur shimla mirch dal ker ache tarhan mix ker lein.
Dhak dein aur halki ancch per 12-15 minutes kliya paka lein.
Garam masala powder aur kasuri meethi dal ker mix ker lein.
Hara dhania sa garish ker ka serve karein.
