BEST INDIAN RECIPES

Mixed Vegetable Curry

6 small onions, quartered
6 small tomatoes, quartered
6 cauliflower florets
6 baby potatoes
1/2 lb. chickpeas
1 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. oil
1 tsp. salt or to taste
Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.

Alu and Bandgobhi ki sabzi

Ingredients:1 lb. shredded cabbage
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, together with
cumin seeds and coriander powder for five minutes. Add potato, shredded cabbage, turmeric and
chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat
for fifteen minutes. Garnish with cilantro/coriander leaves.

Tamatar ki sabzi

Alu Matar ki sabzi

Ingredients: