INGREDIENTS

• 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

PREPARATION

• 01Heat the oil in a deep non-stick kadhai.
• 02Add cumin seeds, ginger garlic paste and sauté well on a medium flame for a few seconds.
• 03Add onions and sautéfor 2 minutes over a medium flame.
• 04Then add tomato pulp, mix well and cook for 1-2 minutes on a medium flame, while stirring occasionally.
• 05Add all the vegetables, Eagle Kashmiri Mirch powder, Eagle Turmeric Powder, Eagle KasooriMethi, Eagle Subzi Masala, salt and 1 tbsp of water and mix well.
• 06Cover the lid and cook on a medium flame for 3 minutes, while stirring occasionally.
• 07Garnish withfinely chopped fresh coriander leaves.
• 08Serve hot with your choice of bread.