Name: Mixed Vegetable Curry in Dhaba Style recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 10
Ingredients: Finley Chopped Cluster Beans (Bari Kati Gawar Ki Phalli) - 50 Grams; Finely Chopped Beans or French Beans (Barik Ki Beans) - 50 Grams; Finely Chopped Brinjal (Barik Kate Baigan) - 50 Grams; Finely Chopped Potato (Barik Kate Aloo) - 50 Grams; Finely Chopped Carrot (Barik Kate Gajar) - 50 Grams Finely Chopped Ivy Gourd (Barik Kate Kundru) - 50 Grams; Finely Chopped Onion (Barik Kate Pyaz) - 50 Grams; Finely Chopped Tomato (Barik Kate Tamator) - 50 Grams; Finely Chopped Capsicum (Barik Kate Shimla Mirch) - 50 Grams; Coriander Powder (Dhaniya Powder) - 1 Table spoon; Cumin Powder (Jeera Powder) - 1 Tea spoon; Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon; Cumin Seeds (Shah Jeera) - 1 Tea Spoon; Whole spice powder (Garam Masala Powder) - 1 Tea Spoon; Dry Fenugreek Leave (Kasuri Methi) - 1 Table Spoon; Finely Chopped Green Coriander (Barik Ka Hara Dhaniya) - 1 Bunch; Curd - 100 Grams; Salt - According to Taste; Oil - As Per Requirement

ABOUT Mixed Vegetable Curry in Dhaba Style RECIPE

Mixed Vegetables are a mixture of at least two different types of vegetables. They are peeled, if necessary, and prepared in bite-sized pieces if they are large. It's important to eat a variety of fresh vegetables as they are loaded with vitamins and mineral that help you feel healthy and energised. Today in Jai Ki Rasoi Se used all fresh and healthy vegetables and "Mixed Vegetable Curry in Dhaba Style". This goes well when served with any Indian Bread or Flavored Rice

Ingredients Serving: 10

Finley Chopped Cluster Beans (Bari Kati Gawar Ki Phalli) - 50 Grams
Finely Chopped Beans or French Beans (Barik Ki Beans) - 50 Grams
Finely Chopped Brinjal (Barik Kate Baigan) - 50 Grams
Finely Chopped Potato (Barik Kate Aloo) - 50 Grams
Finely Chopped Carrot (Barik Kate Gajar) - 50 Grams Finely Chopped Ivy Gourd (Barik Kate Kundru) - 50 Grams
Finely Chopped Onion (Barik Kate Pyaz) - 50 Grams
Finely Chopped Tomato (Barik Kate Tamator) - 50 Grams
Finely Chopped Capsicum (Barik Kate Shimla Mirch) - 50 Grams
Coriander Powder (Dhaniya Powder) - 1 Table spoon
Cumin Powder (Jeera Powder) - 1 Tea spoon
Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
Cumin Seeds (Shah Jeera) - 1 Tea Spoon
Whole spice powder (Garam Masala Powder) - 1 Tea Spoon
Dry Fenugreek Leave (Kasuri Methi) - 1 Table Spoon
Finely Chopped Green Coriander (Barik Ka Hara Dhaniya) - 1 Bunch
Curd - 100 Grams
Salt - According to Taste
Oil - As Per Requirement

Instructions

Heat oil in a Non-Stick Pan or Kadai. Once the oil is hot, add cumin seeds and all them to get splutter, then add finely chopped onions. Cook them till they turn light brown
Add Ginger & Garlic Paste, cook till the mositure from the paste get evaporated
Now add all finely chopped cluster beans, beans, ivy gourd, potato, brinjal, capsicum and corrt. Mix all the ingridents. Cover and cook till they become soft
Add all dry masala like chilli, tumeric, coriander, cumin and whole spice powder. Mix all cook till oil get separated
Add finely chopped tomato and salt according to taste. Mix all the ingridents. Cover and cook till tomato become soft
Add curd and mix it. Cover it and cook till the water from the curd gets evoprated and oil get separated
Finely add dry fenugreek leave and finely chopped green coriander. Mix and cook for 2 minutes
Now the dish is ready can be served with any Indian bread or flavoured rice

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