Check Out These Delicious Veg Masala Recipes!👌😋

Veg Bhuna Masala

Servings - 2 - 3

INGREDIENTS
Fennel seeds - 1 teaspoon
Dry red chili - 3
Coriander seeds - 1 tablespoon
Oil - 80 milliliters
Carrot - 200 grams
Green beans - 180 grams
Cauliflower - 280 grams
Green peas - 200 grams
Bell pepper - 180 grams
Ghee - 30 milliliters
Cumin - 1 teaspoon
Onions - 400 grams
Ginger garlic paste - 2 teaspoons
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Paprika - 1 teaspoon
Red chili paste - 1 tablespoon
Prepared masala
Water - 150 milliliters
Curd - 80 grams
Cashew paste - 90 grams
Tomato puree - 200 milliliters
Salt - 2 teaspoons
Dry fenugreek leaves - 2 tablespoons
Paneer - 240 grams
Coriander - 2 tablespoons

PREPARATION
1. Take a pan, add 1 teaspoon fennel seeds, 3 dry red chili, 1 tablespoon coriander seeds and dry roast until it turns golden brown in color.
2. Remove it from heat and transfer it to a mortar.
3. Crush the seeds and chili with the help of a pestle. Keep aside.
4. Heat 80 milliliters oil in a heavy skillet, add 200 grams carrot, 180 grams green beans, 280 grams cauliflower, 200 grams green peas, 180 grams bell pepper and mix it well.
5. Cook for 7 - 10 minutes on medium heat or until the veggies is cooked.
6. Remove it from heat and keep aside.
7. Heat 30 milliliters ghee in a another heavy skillet, add 1 teaspoon cumin and stir well.
8. Then, add 400 grams onions and fry till translucent.
9. Add 2 teaspoons ginger garlic paste and stir until it turns golden brown in color.
10. Add 1 teaspoon turmeric and stir well.
11. Now, add 1 teaspoon red chili, 1 teaspoon paprika, 1 tablespoon red chili paste and mix it well.
12. Add the prepared masala in it and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 150 milliliters water and stir well.
15. Then, add 80 grams curd, 90 grams cashew paste and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 200 milliliters tomato puree and mix it again.
18. Add 2 teaspoons salt, 2 tablespoons dry fenugreek leaves and mix it well.
19. Now, add the cooked vegetables in it and give it a nice stir.
20. Then, add 240 grams paneer and mix it well.
21. Cook for 7 - 10 minutes on medium heat.
22. Add 2 tablespoons coriander and mix it well
23. Garnish with coriander.
24. Serve hot with roti or naan.

Veg Seekh Kebab Masala

Servings - 2 - 3

INGREDIENTS
Cashews -1 tablespoon
Water - 50 milliliters
Oil - 30 milliliters
Ginger Paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Carrot - 80 grams
Bell pepper - 240 grams
Cabbage - 75 grams
Pomegranate - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Gram masala - 1/2 teaspoon
Boiled Potatoes - 350 grams
Paneer - 120 grams
Oil - for frying
Oil- 30 milliliters
Cumin - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Onions - 180 grams
Red chilli paste - 1 1/2 teaspoons
Tomato - 150 grams
Turmeric - 1/2 teaspoon
Yogurt - 120 grams
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Water - 60 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon

PREPARATION
1. In a small bowl, add 1 tablespoon cashews, 50 milliliters water and soak for 20 minutes.
2. Now, Transfer it to a blender and blend into a smooth paste.
3. Heat 30 milliliters oil in a pan, add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and saute for 1 - 2 minutes.
4. Now, add 80 grams carrot, 240 grams bell pepper, 75 grams cabbage and cook for 3 - 5 minutes.
5. Add 1 teaspoon pomegranate, 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well to combine.
6. In a mixing bowl, add 350 grams boiled potatoes and mash them with help of masher, 120 grams paneer and prepared mixture and mix it well.
7. Now, take some mixture in your hands and flat it with the help of your fingers.
8. Take a skewer and place on it.
9. Cover it completely to make a kebab.( see video)
10. Now, Heat some oil on a pan and put the kebab on it. Cook on medium heat by rolling on all sides until golden all around. Remove kabab from heat, remove skewers and keep aside.
11. Heat 30 milliliters oil in a pan, add 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute 1 - 2 minutes.
12. Then, add 180 grams onions and fry it till translucent.
13. Add 1 1/2 teaspoons red chili paste and mix it.
14. Now, add 150 grams tomato and saute until it turns soft and pulpy.
15. Add 1/2 teaspoon turmeric and stir well.
16. Now, add 120 grams yogurt and mix it well.
17. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well again.
18. Add 60 milliliters water and cook for 3 - 5 minutes.
19. Now, add blended cashew paste and mix it well.
20. Add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix it well again.
21. Remove masala from heat and place it on serving plate, add already cooked kababs on it.
22. Garnish with fresh cream and coriander.
23. Serve.