Restaurant Style Vegetable Handi – Food Fusion - Pakistani's No 1 Quick Recipe Platform

Ingredients

• Cooking oil ¼ Cup
• Zeera (Cumin seeds) ½ tsp
• Sabut kali mirch (Black peppercorns) 3-4
• Tez patta (Bay leaf) 1
• Pyaz (Onion) grated 2 medium
• Adrak lehsan paste (Ginger garlic paste) 1 tsp
• Safed mirch powder (White pepper powder) 1 tsp
• Zeera powder (Cumin powder) 1 tsp
• Dhania powder (Coriander powder) 1 & ½ tsp
• Namak (Salt) 1 tsp or to taste
• Kali mirch (Black pepper) crushed 1 tsp
• Garam masala powder ½ tsp
• Mushrooms 1 Cup
• Aalo (Potato) small cubes 1 Cup
• Gajar (Carrots) cubes 1 Cup
• Baby corns ½ Cup
• Shimla mirch (Capsicum) cubes 1 Cup
• Pyaz (Onion) cubes 1 Cup
• French beans ½ Cup
• Dahi (Yogurt) whisked ½ Cup
• Badam powder (Almond powder) 2 tbs
• Doodh (Milk) 1 Cup or as required
• Hari mirch (Green chilli) sliced 1-2
• Hara dhania (Fresh coriander) chopped
• Kasuri methi (Dried fenugreek leaves 1 tsp
• Kasuri methi (Dried fenugreek leaves)
• Makhan (Butter)