Ingredients
- K&N’s Stok - 1 cube
- Potatoes - 1 cup; diced
- Carrots - 1 cup; diced
- Peas - 1 cup
- Oil - 2 tbsp
- Onion - 1 cup; chopped
- Ginger garlic paste - 1 tbsp
- Tomato puree - ½ cup
- Paprika powder - 1 tsp
- Red chilli powder - 1 tbsp
- Turmeric powder - ½ tsp
- Coriander powder - 1 tsp
- Whole spice mix - 1 tsp
- Salt - to taste
- Tomato paste - 1 tbsp
- Cumin seeds - 1 tsp
- Yogurt - ½ cup
- Cauliflower - ½ cup
- Cream - 2 tbsp
- Coriander leaves - for garnish
Method
Bring slightly salty water to boil; add potatoes and let it boil for 5 to 6 minutes, remove potatoes and partially boil carrot and peas in the same way one by one. Drain and set aside.
In a pan; heat oil, add onion and cook until light golden brown. Add ginger garlic paste and sauté for a minute.
Then add tomato puree, paprika powder, red chilli powder, turmeric powder, coriander powder, whole spice mix, salt, tomato paste, cumin seeds and yogurt; cook for 2 - 3 minutes.
Add K&N’s Stok cube, stir until dissolves. Add cauliflower and water as required, and let it simmer for 4 to 5 minutes.
Add boiled potatoes, carrot and peas in gravy.
Cook for 10 - 12 minutes on medium low flame.
Add cream and mix well. Garnish with coriander leaves and serve.