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19 May 2014,16:52 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat oil in a kadhai for deep frying. Deep fry potatoes on low medium heat till golden and almost cooked. Remove from oil.
  • Add cauliflower and fry till light golden, for about 2 minutes. Add brinjals and deep fry till they start changing colour.
  • Add the carrots and fry for just a minute to retain their colour. Similarly fry the beans for just a minute. Set aside.
  • Remove excess oil from the kadhai, leaving about 4 tablespoon oil. Heat oil and add onions. Fry for 10 minutes till golden brown.
  • Reduce heat. Add ginger and garlic and fry for a minute. Add salt, turmeric and red chilli powder. Sprinkle 3 tablespoon water and simmer for 3 minutes for the spices to blend well.
  • Keeping the heat to a minimum, add the fried vegetables and whisked yogurt. Stir and cook at medium-low heat, till the vegetables are fully cooked.
  • Sprinkle a little water while cooking, if required.
  • Add the ground spices and mix well. Serve hot.



  • 2 potatoes - cut into pieces
  • 2 medium carrots-cut into thick slices
  • 15 French beans - cut into pieces
  • 12 medium florets of cauliflower
  • 2 long brinjals-cut into half lengthwise
  • 50 grams frozen or boiled peas
  • 3 medium size onions-thinly sliced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon salt
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 200 grams yogurt- whisked till very smooth
  • Peanut oil for frying

Grind Together

  • 2 green cardamoms
  • 4 cloves
  • 1 bay leaf
  • ¼ " piece of cinnamon
  • ¼ teaspoon black cumin seeds

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