Ingredients:
Salt
- 2 Clove
- 1/2 Onion
- 1 Tbsp Oil
- 2 Tomatoes
- 3 Green Chili
- 7 Garlic Cloves
- 1 Tbsp Lime Juice
- 1/2 Inch Cinnamon
- 1/2 Bowl Coriander
- 1/2 Tsp Cumin Seeds
- 1 Green Bell Pepper
- 1 Bowl Coorn kernals
- 1 Tsp Red chili powder
- 1 Tbsp Coriander powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Asafetida Powder
- 1 Bowl Cauliflower Floret
- 1-1/2 Tbsp Everest Sabzi Masala
Method:
- Wash and Chop Capsicum in big pieces,
- Chop Onion in thin strips,
- Grind tomatoes and half bowl of Corn Kernals together and keep the paste in a bowl,
- Chop garlic and Green chili in to thin strips and keep together in a bowl,
- Mix Cauliflower florets, chopped Capsicum and 1/2 bowl of Corn kernals in water and keep aside,
- Wash & Chop coriander keep aside in a bowl,
- Take Oil in a skilet and let it heat,
- Once heated add Cumin seeds, once they start spluttering add Clove and Cinnamon let it cook for 15 seconds,
- Now add garlic and green chili, let it cook for 5 seconds and Asafetida, mix well,
- Add chopped Onion, let it cook for 30 seconds,
- Now add Turmeric Powder, Red Chili Powder, Coriander Powder, Salt, and Everest Sabzi Masala, Mix well and let it cook for 15 seconds,
- Now add all the vegetables and the Tomato paste, mix well and cover the skillet with a dish filled with water over it,
- let it cook for 10 min and remove the water filled dish, Check if cauliflower has become soft,
- If its still half cooked, mix the vegetable a little and let it cook for some more time till the cauliflower is cooked well,
- Once its cooked add Lime juice and coriander and mix the vegetable,
- Achari Sabzi is ready to eat, serve hot Achari Sabzi with Roti or Paratha.
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