|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]|
|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|
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