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Indian Recipe : Buttered Vegetable

  • 4servings

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Source: www.chinesefood-recipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g green beans

  2. 200g carrots

  3. 200g potatoes

  4. 200g cauliflower

  5. 1/2 cups green peas

  6. 200g red pumpkin

  7. 1 1/4 cup butter

  8. 2 2/3 tbsp ginger paste

  9. 2 2/3 tbsp garlic paste

  10. 5 green chilies, chopped

  11. 1 kg tomatoes, chopped

  12. Salt to taste

  13. 1 tbsp red chili powder

  14. 3/4 cup cream

  15. 15g fenugreek powder

  16. 5 tsp green coriander, chopped

Instructions Jump to Ingredients ↑

  1. Wash, peel and cut vegetables into 1 cm dices.

  2. For the curry, melt half the butter in a heavy bottomed pan. Add ginger-garlic pastes, tomatoes, salt, red chili powder and 2 ½ cup water, cover and simmer till tomatoes are mashed.

  3. Cook and strain curry through a fine sieve.

  4. In a wok, melt the remaining butter, sauté green chilies over medium heat and add vegetables. Stir for 4 minutes, pour the curry and simmer till vegetables are cooked.

  5. Add cream and fenugreek along with salt.

  6. Serve hot, topped with a whirl of cream and chopped coriander.

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