VEGETABLE CURRY

VEGETABLE  CURRY:

INGREDIENTS:

80  g each, cubed carrot, cauliflower florets, green peas
       sliced French beans, sliced baby corn, boiled and cubed
       potato and broccoli  florets
60  ml oil
15  g ginger-garlic paste

1  medium onion, sliced

150  g ripe tomatoes, chopped

1/2  tsp each, red chilli, turmeric and coriander powders

1  tsp  garam masala

50  ml  fresh cream

50  g butter

10  g chopped coriander

Salt, to taste

METHOD:

• Heat oil in a thick-bottomed pan and saute onion on medium heat until golden brown.  Add ginger-garlic paste.
• Stir for a minute and add all the spices. Cook for three minutes.  Add tomato and simmer till the mixture leaves oil on the sides of the pan.
• Add vegetables, sprinkle some water and cook till vegetables are cooked.  Add cream and butter and season with salt and garam masala.
• Garnish with chopped coriander and serve hot with chapattis.