Tuesday, September 25, 2012

Vegetable Hot Pot


Carrots, chopped - 1 cup
French Beans, chopped - 1 cup
Fresh Green Peas - 3/4 cup
Capsicum, chopped - 1 cup
Onions - 3
Milk - 3/4 cup
Fresh Curd - 1/4 cup
Maggi Bhuna Masala (for Gravy dishes) - 1 packet (65gms)
Red Chilli Powder - 1/2 tsp
Sugar - 1 1/2 tsps
Turmeric Powder - 1/2 tsp
Kasoori Methi - 2 tbsps
Mustard Seeds - 1 tsp
Curry Leaves - 5
Oil - 2 tbsps
Salt to taste


  1. Slice onions into small vertical stripes.
  2. Boil chopped carrots, beans and green peas with enough water until cooked. The cooked vegetables must be crunchy and not too soft.
  3. Heat oil in a pan.
  4. Add mustard seeds. When they start spluttering add curry leaves.
  5. Now add sliced onions and saute until they turn translucent.
  6. Add chopped capsicum and saute until cooked.
  7. Mix the boiled vegetables to the sauteed onions, add salt, turmeric powder, red chilli powder ans sugar.
  8. Let it cook on medium flame for 3-4 minutes.
  9. Now add bhuna masala. Mix well and cook for 2-3 minutes.
  10. Beat milk and curd lightly and add this to the cooking vegetables. Simmer the flame and cover the pan. Let is cook for 5-6 minutes, stirring occasionally.
  11. Turn off the heat, sprinkle powdered kasoori methi. Mix well.
  12. Serve hot with rotis/phulkas of your choice.


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