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INGREDIENTS


Veg Bhuna Masala

Servings - 2 - 3

INGREDIENTS
Fennel seeds - 1 teaspoon
Dry red chili - 3
Coriander seeds - 1 tablespoon
Oil - 80 milliliters
Carrot - 200 grams
Green beans - 180 grams
Cauliflower - 280 grams
Green peas - 200 grams
Bell pepper - 180 grams
Ghee - 30 milliliters
Cumin - 1 teaspoon
Onions - 400 grams
Ginger garlic paste - 2 teaspoons
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Paprika - 1 teaspoon
Red chili paste - 1 tablespoon
Prepared masala
Water - 150 milliliters
Curd - 80 grams
Cashew paste - 90 grams
Tomato puree - 200 milliliters
Salt - 2 teaspoons
Dry fenugreek leaves - 2 tablespoons
Paneer - 240 grams
Coriander - 2 tablespoons

PREPARATION


1. Take a pan, add 1 teaspoon fennel seeds, 3 dry red chili, 1 tablespoon coriander seeds and dry roast until it turns golden brown in color.
2. Remove it from heat and transfer it to a mortar.
3. Crush the seeds and chili with the help of a pestle. Keep aside.
4. Heat 80 milliliters oil in a heavy skillet, add 200 grams carrot, 180 grams green beans, 280 grams cauliflower, 200 grams green peas, 180 grams bell pepper and mix it well.
5. Cook for 7 - 10 minutes on medium heat or until the veggies is cooked.
6. Remove it from heat and keep aside.
7. Heat 30 milliliters ghee in a another heavy skillet, add 1 teaspoon cumin and stir well.
8. Then, add 400 grams onions and fry till translucent.
9. Add 2 teaspoons ginger garlic paste and stir until it turns golden brown in color.
10. Add 1 teaspoon turmeric and stir well.
11. Now, add 1 teaspoon red chili, 1 teaspoon paprika, 1 tablespoon red chili paste and mix it well.
12. Add the prepared masala in it and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 150 milliliters water and stir well.
15. Then, add 80 grams curd, 90 grams cashew paste and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 200 milliliters tomato puree and mix it again.
18. Add 2 teaspoons salt, 2 tablespoons dry fenugreek leaves and mix it well.
19. Now, add the cooked vegetables in it and give it a nice stir.
20. Then, add 240 grams paneer and mix it well.
21. Cook for 7 - 10 minutes on medium heat.
22. Add 2 tablespoons coriander and mix it well
23. Garnish with coriander.
24. Serve hot with roti or naan.

Veg Seekh Kebab Masala

Servings - 2 - 3

INGREDIENTS
Cashews -1 tablespoon
Water - 50 milliliters
Oil - 30 milliliters
Ginger Paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Carrot - 80 grams
Bell pepper - 240 grams
Cabbage - 75 grams
Pomegranate - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Gram masala - 1/2 teaspoon
Boiled Potatoes - 350 grams
Paneer - 120 grams
Oil - for frying
Oil- 30 milliliters
Cumin - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Onions - 180 grams
Red chilli paste - 1 1/2 teaspoons
Tomato - 150 grams
Turmeric - 1/2 teaspoon
Yogurt - 120 grams
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Water - 60 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon