|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|
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 🙂