Vegetables are a great source of nutrition in our diet. Not to mention, pulses and lentils are absolutely needed to compensate your protein if you are on vegetarian diet. This simple and delicious recipe of colorful vegetables cooked in spicy gravy makes a flavorful meal and easily made ahead. It is also low fat and on the table in less than half an hour.
Since I needed extra gravy, have added a bit more water than the usual quantity but this is entirely up to you.
1 medium carrot cubed
1 medium potato cube
2 C cauliflower cut into floret
2 tomato chopped
2 onion chopped
1 green chili sliced
1 TB ground coriander
1 tsp ground cumin
1 TB chili powder
1/4 tsp turmeric powder
5 garlic chopped
1/2 in ginger chopped
1 tsp garam masala
2 TB cooking oil
salt to taste
cilantro for garnish
Heat the oil, fry the onion until translucent. Add in ginger and garlic, fry until fragrant.
Now add the tomato, cook until soft. Mix in chili powder, green chili, coriander, cumin, 1-2 tablespoons water and salt. fry until raw smell goes.
Add in carrot, potato and little water, cover the pot.
Once they are half cooked, add in the cauliflower, stir and cover the pot again.
When the vegetables turn soft, add in the garam masala and check for salt. Stir for 1 minute remove from heat.
Garnish with cilantro leaves at the time of serving.