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Vegetable Hot Pot is a mixed vegetable curry prepared using yogurt and Maggi Bhuna Masala. This curry goes well with roti, chapati and phulka.
Ingredients:
Carrots, chopped – 1 cup
French Beans, chopped – 1 cup
Fresh Green Peas – 3/4 cup
Capsicum, chopped – 1 cup
Onions – 3
Milk – 3/4 cup
Fresh Curd – 1/4 cup
Maggi Bhuna Masala (for Gravy dishes) – 1 packet (65gms)
Red Chilli Powder – 1/2 tsp
Sugar – 1 1/2 tsps
Turmeric Powder – 1/2 tsp
Kasoori Methi – 2 tbsps
Mustard Seeds – 1 tsp
Curry Leaves – 5
Oil – 2 tbsps
Salt to taste
Method:
-
- Slice onions into small vertical stripes.
- Boil chopped carrots, beans and green peas with enough water until cooked. The cooked vegetables must be crunchy and not too soft.
- Heat oil in a pan.
- Add mustard seeds. When they start spluttering add curry leaves.
- Now add sliced onions and saute until they turn translucent.
- Add chopped capsicum and saute until cooked.
- Mix the boiled vegetables to the sauteed onions, add salt, turmeric powder, red chilli powder ans sugar.
- Let it cook on medium flame for 3-4 minutes.
- Now add bhuna masala. Mix well and cook for 2-3 minutes.
- Beat milk and curd lightly and add this to the cooking vegetables. Simmer the flame and cover the pan. Let is cook for 5-6 minutes, stirring occasionally.
- Turn off the heat, sprinkle powdered kasoori methi. Mix well.
- Serve hot with rotis/phulkas of your choice.