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500 grams of Mixed Vegetables (finely chopped)
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2 Tomatoes (cut into quarters)
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1 cup of Onion (finely chopped)
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1 ½ tbsp. Green Chillies (Hari Mirchain) (finely chopped) (or to taste)
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10 Shallots (peeled & halved)
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A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)
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1 ½ tsp. Cumin Seeds (Sufaid Saabut Zeera)
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Salt (to taste)
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1 ½ tsp. Kashmiri Chilli Powder
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½ tsp.
Garam Masala Powder
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¼ cup Tomato Puree
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1 tsp. Ginger Paste (Pisi Adrak)
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1 tsp. Garlic Paste (Pisa Lehsan)
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2 tbsp. Cooking Oil
- In a heavy based pot heat oil until hot. Then and add in the cumin seeds. Once they start to crackle add in the chopped onions. Sauté onions to a light brown.
- Add in the vegetables, shallots, tomato puree, ginger paste, garlic paste, green chillies, salt and chilli powder. Mix well and cook until the vegetables are cooked but 'bite like'.
- Add in the tomato quarters, and cook for about 5 minutes. Stir, sprinkle in the
garam masala powder
and cook for about 5 minutes and serve garnished with the coriander leaves.
Tip: Avoid using potatoes, carrots or peas for vegetables.
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