Become a Dealer
½ cup baby corn, parboiled and diagonally cut
½ cup carrot, parboiled and diagonally cut
½ cup french beans, parboiled and diagonally cut
½ cup cauliflower florets, parboiled
½ cup onions, thinly sliced
¼ cup tomato pulp
1 tsp ginger garlic paste
3 tsp Eagle Subzi Masala
1 tsp Eagle Cumin Seeds (Jeera)
½ tsp Eagle Kashmiri MirchPowder
¼ tsp Eagle Turmeric Powder
½ tsp Eagle KasooriMethi
1 tbsp coriander, finely chopped
2 tbsp oil
Salt to taste
Heat the oil in a deep non-stick kadhai.
Add cumin seeds, ginger garlic paste and sauté well on a medium flame for a few seconds.
Add onions and sautéfor 2 minutes over a medium flame.
Then add tomato pulp, mix well and cook for 1-2 minutes on a medium flame, while stirring occasionally.
Add all the vegetables, Eagle Kashmiri Mirch powder, Eagle Turmeric Powder, Eagle KasooriMethi, Eagle Subzi Masala, salt and 1 tbsp of water and mix well.
Cover the lid and cook on a medium flame for 3 minutes, while stirring occasionally.
Garnish withfinely chopped fresh coriander leaves.
Serve hot with your choice of bread.
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