Servings - 4 bowls
INGREDIENTS:
- Chopped French Beans(around 1 inch size) - 1 Cup
- Chopped Carrots - 1/2 Cup
- Tomato Purée - 1 cup Store brought or Home made
- Oil or Butter - 2 Tbsp
- Garam Masala or Kitchen King Masala - 2 Tbsp
- Kashmiri Red Chilli Powder - 1 Tbsp
- Kasuri Methi - 1 Tsp
- Cold Milk - 1/2 Cup
- Bay leaves - 5
- Salt to Taste
- In a pan, heat the butter or oil.
- To that add the French Beans and Carrots and Bay leaves.Sauté for around 3 minutes.Close the lid and let them cook for around 5 to 7 minutes on medium heat.
- Now,toss the veggies well.To that add Garam masala,Red chilli Powder,Salt and sauté for another 1 miutes so that spices are fried well.
- Add Tomato Purée and Kasuri Methi.Add around 1 cup of Water.Close the lid and let it cook for 5 more minutes
- After that, open lid and let it cook so that excess water is gone.
- Now once grave becomes thick, add the cold Milk and let it cook for another 3-4 minute without closing the lid.
- Once you get the consistency you want, put the flame off.
- The sabji ready to serve with Chapati,Rotis,Rice etc.
- You can garnish with little butter while serving.
- I would recommend home made Tomato Purée.(Visit 'Prerequisite' tab on the home page)
- Never add Kasuri Methi to oil for frying.
- Do not use Kasuri methi in excess.
- You can decide the consistency of gravy
- Do not use Tomato crush as you will get the silky and soft texture for gravy.You will see gravy loosing the water if you used only crush
- You can add Cauliflower,Bell pepper if you like.I personally like combination of these two veggies hence I did not go for any other.
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