Veg afgani(without onion garlic)


#restaurantstyleveg#

Recently I planned to go out for dinner specifically a North Indian pure veg restaurant and had ordered veg afgani and naan in main course. The taste was awesome. This is a kind of mix vegetables cooked in red gravy. So, I thought of trying to make this at home with some fresh seasonal vegetables and it turned out to be delicious.

Sharing the recipe:

This recipe serves for 6.

Ingredients:
1) 1 medium cauliflower  florets(small)
2) 2 medium carrots - chopped in small size
3) french beans- 150 gms chopped in small size
4) 1 cup peas
5) 100 gms Paneer cut into small cubes
6) turmeric powder
7) salt as per your taste
8) 3 tbsp mustard oil
9) 2 tbsp fresh malai
10) 1 tsp kasuri methi
11) 1 tsp coriander powder
12) 1/2 tsp garam masala powder

To make gravy:
1) 3 small tomatoes
2) 1/4 cup khus khus soaked in water for 2 hours
3) 8-10 cashews soaked in water for 2 hours
4) 5-6 raisins soaked in water for 2 hours
5) 1 red dry chilli

Method:

Step 1:

Heat 2 tbsp oil in a kadahi, add all the vegetables cook covered for 4 minutes on low to medium flame, veggies should become soft, remove the lid and then add peas and paneer cook on medium to high flame for 4-5 minutes stirring in between, take out the cooked vegetables in a bowl.

Step 2:
To make the gravy, take all the ingredients in a grinder and grind to a smooth paste.

Step 3:
Heat 1 tbsp oil in the kadahi, add little turmeric powder, add the blended mixture into it, fry till oil starts coming up on the gravy, add fresh malai, kasuri methi, turmeric powder, salt, coriander powder  and garam masala powder, mix well.

Step 4:
Mix the cooked veggies and 1/2 cup water mixed with 1/2 cup milk in the gravy and simmer, cook for 2-3 minutes.

Serve hot with roti/naan or rice.



* You can add onion, garlic in the gravy and can make it little spicy by adding green chillies according to your choice.


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