VEG MUGHLAI (sunday special) Method Grind together tomato, ginger, garlic, potato vegetable. Heat oil, add onions, stirfry till soft. Add ground paste, masalas, stir and cook till oil seperates. Add 1 cup water, bring to a boil. Add all other ingredients, except paneer and coriander leaves. Stir and cook till for 2-3 minutes more. Pour into serving dish, garnish with coriander leaves and paneer. Serve hot with roti, parathas, or rice. Making time: 20 minutes Makes: 3 servings Shelflife: Best fresh RELATED RECIPES Szechuan spiced vegetables and tofu Soya mughlai Broken wheat and vegetable sausages Vegetables in salt, pepper and fresh garlic Vegetable Moussaka Ingredients: 1 cup mixed boiled vegetables (carrots, beans, peas, cauliflower, etc.) 1 onion sliced thinly 1 tsp. garlic crushed 1 tsp. ginger grated 1 tomato chopped 1 green chilli 1 tbsp. coriander leaves finely chopped 2 tsp. cream or malai 2 tsp. khova or 2 kaju katlis 1 tsp. chilli powder 1 tsp. coriander seed (dhania) powder 1 tsp. salt 1/4 tsp. turmeric powder 1/4 tsp. garam masala powder 1 tbsp. cheese or paneer grated 1 cup leftover potato vegetable 1 tbsp. oil H.nayyar Haldiram"s food international
Posted on: Sun, 07 Jul 2013 06:01:37 +0000
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