When you are sick of eating meat everyday, have a green day…. Its super easy, super fast and high of flavour ❤

Ingredients:

• 1 cauliflower (heads)
• 1 cup peas
• 2 carrots (peeled, sliced or diced)
• 2 capsicums (cut into cubes)
• 3 potatoes (cut into cubes)
• 1 tbspn heapful of crushed ginger
• 2 green chillies chopped + 2 green chillies whole
• ½ cup chopped coriander
• 2 medium onions (sliced)
• 3 tomatoes (sliced)
• 2 cups boiling water
• 1 cup oil
• 1 tbspn ghee or butter
• 1 tspn kasuri methi/ dried feugreek leaves
• 1 tspn garam masala
• 1 tbspn coriander powder
• Salt to taste
• 1 tspn red chilli flakes
• ½ tsp black pepper
• ½ tspn red chilli powder
• 1 tspn turmeric
• 1 tspn cumin seeds

Procedure:

• Wash, peel and cut all the vegetables according to the instructions given.
• Put peas in 1 cup of boiling water and keep aside until needed.
• Mix all the spices except garam masala, black pepper and feugreek leaves in a bowl
• Heat oil in a pan and fry onion. Add ginger when the onion is translucent. Fry until everything is golden brown. Add tomatoes and cook until tomatoes lose the stiffness. Add a splash of boiling water and stir.
• Add potatoes and mix. Simmer on medium flame for 5 minutes, adding splash of boiling water whenever needed. Add rest of the water and cover the pot. Cook for 5 minutes on medium low heat.
• Now add carrots, cauliflower and peas along with the spice mix and stir. Cook for 5 minutes and then cover and cook for 10 minutes on low heat.
• Add capsicum and let it cook on low heat. Meanwhile melt some butter or ghee in a frying pan and fry fenugreek leaves, garam masala and black pepper for 30 seconds. Add this mixture to the vegetables, add some coriander leaves and green chillies, give it a final stir and take it out in the serving dish.
• Garnish with the left over coriander and green chillies and serve hot with home made rotis.