Delicious Mix Vegetable Sabzi Recipe

Delicious Mix Vegetable Sabzi Recipe

This Recipe is about How to Make Combine Vegetable Sabzi Dhaba Design and style or One of a kind Flavor Gajar Aaloo Matar Methi Recipe. If you comply with these methods you will amaze by the exclusive taste it generates. We have utilised ideal combination and harmony of gajar aaloo matar methi and boiled eggs to produce a such a exceptional style.

This recipe is brief and simple to get ready. Immediately fry the onions, then include the spices and fry for a few minutes. Increase the veggies, salt and drinking water, convey to boil and simmer for about 10 minutes. This combine Vegetable Sabzi Recipe is a tasty blend of veggies and spices. Serve as an appetizer or a side dish, or use it to fill your tacos.

Vegetable sabzi is a delectable, uncomplicated to make and wholesome vegetarian dish that can be manufactured for lunch or evening meal.
This article will support you to put together a mouthwatering vegetable sabzi recipe. A easy and easy to make Indian vegetable recipe. This dish is very multipurpose, try out incorporating unique veggies like cabbage, cauliflower, or potatoes.
This recipe is a very simple, weekday meal that you can make in considerably less than 50 percent an hour. You will need just a handful of substances and spices to make these mouth watering, fragrant veggies. Easily make a mixed vegetable sabzi recipe with this tutorial. There are numerous styles of sabzi, but this a single contains some good seasonal create. 

Recipe substances


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  • Cooking Oil 150 ml
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  • Carrot Slices 500 gm
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  • Potatoes 500 gm
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  • Environmentally friendly Peas 500 gm
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  • Fenugreek (Methi) 500 gm
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  • Onion 250 gm
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  • Tomatoes 250 gm
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  • Salt ½ Tsp or to flavor
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  • Purple Chilli Powder 1 Tsp or to flavor
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  • Turmeric Powder ¼ Tsp
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  • Garam Masala Powder ½ Tsp
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  • Dry Coriander Powder ¼ Tsp
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  • Black Pepper Powder ¼ Tsp
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  • Ginger garlic paste 2 Tsp
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  • Eco-friendly Chilli scliced 1
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  • Chopped New Coriander
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  • Egg 4
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  • H2o ½ cup or as expected
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