Veg Do Pyaza

Method:

1. Cut carrots into thin 1/2″ long pieces.
2. Cut french beans diagonally.
3. Cut capsicum into think 1/2″ long pieces.
4. Chop 2 onions and keep aside.
5. Cut each of the other 2 onions into 8 pieces. Keep aside.
6. Beat curd with 1/2 tsp red chilli powder and a pinch of salt in a mixing bowl. Keep aside.
7. Cook chopped carrots and beans with little water.
8. Heat 1 tsp oil in a pan and saute capsicum pieces for 5 mins. Keep aside.
9. Heat oil in another pan.
10. Add cumin seeds.
11. When cumin seeds start spluttering, add ginger garlic paste and saute until it browns.
12. Now add chopped onions and saute until it turns golden brown.
13. Meanwhile blend tomatoes to make puree.
14. Add the tomato puree to the sauteed onions.
15. Add turmeric powder, 1/2 tsp red chilli powder, sugar, salt, coriander powder, cumin powder and garam masala powder. Mix well and saute until the oil starts separating from the mixture.
16. Add beaten curd. Mix well.
17. Now add cooked vegetables, sauteed capsicum and fresh green peas. Mix well.
18. Now add the onions pieces (in Step 5). Mix well. Cook covered for 5 minutes on medium flame and then turn off the heat.
19. For garnishing, heat milk in a small sauce pan.
20. Add chopped mint leaves, coriander leaves and kasoori methi.
21. When milk starts boiling, turn off the heat, mix well and pour this over the vegetable gravy.
22. Serve hot with phulkas or rotis.