What you need
Potato: 1 cup (chopped into bit size cubes)
Carrot: ½ cup (chopped into bit size cubes)
Cauliflower: 2 cups (Individual florets)
Red bell pepper: ½ cup (chopped into bite sizes)
Methi leaves/Fenugreek leaves: 1 ½ cup (washed and chopped finely)
Onion: 1 no
Tomato: 2 no
Turmeric powder: ½ teaspoon
Cumin seeds: ½ teaspoon
Fennel seeds: ¼ teaspoon
Cinnamon: two 1 inch pieces
Cardamom: 2 no
Cloves: 3 no
Mace: ¼ teaspoon
Cumin powder: ½ teaspoon
Coriander powder: ½ teaspoon
Gram masala: ½ teaspoon
Chili powder: ½ teaspoon
Green chili: ½ of one
Ginger garlic paste: 1 tablespoon
Salt; 1 ½ teaspoon or to taste
Olive oil: 1 tablespoon
Curry leaves: 1 sprig
Coriander leaves: 2 tablespoon
How I made
In a sauce pot boil potato and carrot for 20 minutes or until they ¾ the done. Then add rests of chopped vegetables expect methi leaves, onion and tomato and cook for another 7 minutes. Add ½ teaspoon of salt before last 5 minutes of cooking. Once cooked, remove from the fire and drain them in a colander and set aside.
In the mean time heat 1 tablespoon of oil and add cinnamon, cardamom, mace , cloves, cumin and fennel seeds once cumin seeds starts splutter add onion, green chili , curry leaves and fry them until onion become translucent or change color. To this add chopped tomato and ginger garlic paste and fry for 2 minutes. To this add turmeric, cumin, coriander powder, rest of salt, red chili powder and gram masala fry for 2 minutes. Then add methi leaves and cook until they get wilted and cooked for about 2 minutes. To this add cooked vegetables and mix for 3 minutes or until the flavors gets incorporated into the all vegetables. Check salt.
Switch off the flame and garnish with coriander leaves.
Enjoy with Rice or Nan or Tannour bread.
Preparation time: 45 minutes
Yield: 6 serving
Verdict: Yummy
Will you make it again: yes I will