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Buttered Vegetables Cooking
Recipes
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Ingredients : |
200 g
200 g
200 g
200 g
100 g
200 g
250 g
40 g
40 g
5
1 kg
5 g
150 ml
15 g
25 g
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beans
(green)
carrots
potatoes
cauliflower
green peas
red
pumpkin
butter
ginger
paste
garlic
paste
green
chilies, chopped
tomatoes,
chopped
red chili
powder
cream
fenugreek
(kasoori methi) powder
green
coriander, chopped
salt to
taste |
Method :
- Wash, peel and cut vegetables into
1 cm dices.
- For the curry, melt half the
butter in a heavy bottomed pan.
- Add ginger garlic pastes,
tomatoes, salt, red chili powder and water (21/2 cups),
cover and simmer until tomatoes are mashed.
- Cool and strain curry through a
fine sieve.
- In a wok, melt remaining butter,
sauté green chilies over medium heat and add vegetables.
- Stir for 4 minutes, pour the curry
and simmer till vegetables are cooked.
- Add cream and fenugreek along with
salt.
- Serve hot, topped with a whirl of
cream and chopped coriander.
Serves 4
Learn how
to cook Vegetarian Recipes
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