Ingredients
| Aloo (Potatoes) | 3 pao | 3/4 kg |
| Matar (Peas) | 1/2 kg |
| Gajar (Carrots) | 3 pao | 3/4 kg |
| Piyaz (Onions) | 1 medium |
| Pissi laal mirchen (Red chilli powder) | 1½ tsp |
| Namak (Salt) | 1 tsp |
| Haldi (Turmeric powder) | 1/4 tsp |
| Qasoori methi | 1 tsp |
| Garm masala powder (Whole spices powder) | 1/4 tsp |
| Pani (Water) | almost 1 cup |
Method
Step 1: Fry Piyaz (Onion) in 3/4 cup of Oil till brown.
Step 2: Add 1/4 cup of Pani (Water) and cover for 30-40 seconds.
Step 3: Add Matar (Peas), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder) and mix for 1 minute at medium to low flame.
Step 4: Add Aloo (Potatoes), Gajar (Carrots), and 2-3 tbs of Pani (Water), mix, cover, and cook on low flame till vegetables become tender.
Step 5: Cook at medium flame till the Oil separates.
Step 6: Add Qasoori methi, and Garm masala powder (Whole spices powder) and mix.
Serve with Chopri Roti and enjoy 🙂