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:

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