Ingredients
| Aloo (Potatoes) | almost 3 pao [700 grams] |
| Gajar (Carrots) | almost 3 pao [700 grams] |
| Matar (Peas) | ½ kg [500 grams] |
| Shimla mirch (Capsicum) | almost 1 pao [300 grams] |
| Piyaz (Onion) | 1 medium |
| Tamater (Tomatoes) | 2 medium |
| Lehsan (garlic) paste | ½ tsp |
| Dahi (Yogurt) | almost ½ pao [150 grams] |
| Cream/Balai | 1 pack |
| Pissi laal mirchen (Red chilli powder) | 2¼ tsp |
| Namak (Salt) | 2 tsp [to taste] |
| Haldi (Turmeric powder) | ¼ tsp |
| Dhaniya (Coriander) powder | ½ tsp |
| Qasoori methi | 1½ tsp |
Method
Step 1: Add Matar (Peas) in boiling water and boil for 2 minutes at medium to low flame. Add Gajar (Carrots) and boil for 5-7 minutes or till both Gajar (Carrots) and Matar (Peas) are tender.
Step 2: In another pan, add Aloo (Potatoes), and Pani (Water) and boil till Aloo get tender.
Step 3: Add Piyaz (Onion) in ½ cup of Oil and mix until it turns golden brown.
Step 4: Add fried Piyaz (Onion), Tamater (Tomatoes), and Dahi (Yogurt) in a blender/ chopper and blend to form a smooth paste.
Step 5: Add blended paste, Lehsan (Garlic) paste in the same oil, and mix for 1 minute. Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder and mix for 2 minutes at medium to low flame.
Step 6: Add Shimla mirch (Capsicum) and mix till the masala is ready. Add boiled sabzi and mix. Add Cream/Balai, Qasoori methi and mix at medium to low flame for 30 seconds.
Step 7: Cover and cook on low flame for 2-4 minutes