A Symphony of Flavors: Exquisite Pakistani Mixed Vegetable Curry

Ingredients:

Fat
▢ ½ cup vegetable oil, (tel)
Spices
▢ 1 ½ tablespoon freshly chopped garlic, (lahsun)
▢ 1 tablespoon crushed red chilli, (kuti lal mirch)
▢ 1 tablespoon coriander powder, (dhanya)
▢ ½ teaspoon cumin seeds, (zeera)
▢ ½ teaspoon turmeric powder, (haldi)
▢ 1 teaspoon mustard seeds, (rai)
▢ ½ teaspoon Garam Masala Powder, (garam masala)
▢ 1 ½ tablespoon green chilli paste, (hari mirch)

Vegetables
▢ 2 (200 grams) onion, (piyaz)
▢ 4 (200 grams) tomato, (timatar)
▢ 1 bunch (125 gram) spinach, (palak), stem removed and chopped
▢ 2 tablespoon fenugreek leaves, (meethi bhaji)
▢ 2 tablespoon dill leaves, (suva bhaji)
▢ 2 (125 gram) carrots, (gajar), cut in small cubes

▢ ½ (125 gram) cauliflower, (phool gobi), cut into small florets
▢ 2 (200 gram) potato, (aloo), cut in cubes
▢ 1 (50 gram) brainjal
▢ ½ cup boiled green pea, (matar)

Garnish
▢ Fresh coriander / cilantro, to garnish
▢ Ginger, cut in julliene, optional
▢ Chilies Slices, to garnish

Preparation:

- Fry garlic, crushed red chillies, coriander powder, cumin seeds, mustard seed and all spice powder in oil for 1 minutes on medium heat.
- When spices sizzle, add onions and green chilli paste.
- Fry for few minutes until onions are soft then add tomatoes and mix well. Cover and cook for another 5 minutes.
- Now, add spinach, dill leaves and fenugreek leaves, cook for 2 minutes.
- Mix in chopped carrot, cauliflower, potato, brinjal and green pea.
- Cover and cook on low heat for 20 minutes. When veggies are cooked. Sear , (bhonofy) on high for few minutes until oil separates.
- Garnish and serve.

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Nutrition Values:

Calories: 274kcal
Carbohydrates: 7g
Protein: 2g
Fat: 28g
Saturated Fat: 22g
Sodium: 55mg
Potassium: 138mg
Fiber: 3g
Sugar: 2g
Vitamin A: 866IU
Vitamin C: 10mg
Calcium: 31mg
Iron: 1mg