Vegetable Sticks Curry by Chef Gulzar

Ingredients:

• Potatoes 2
• Green beans 1 cup
• Carrots 2-3

For Dry Masalay:

• Whole coriander 2 tsp
• Cumin 2 tsp
• Red chili powder 1 tsp
• Garlic paste 1 tsp
• Turmeric powder 1/2 tsp
• Cloves 6-7
• Cardamom 4-5
• Whole black pepper 3-5
• Chopped onion 2
• Chopped ginger 1 inch
• Finely chopped tomatoes 4-5
  
• Finely chopped garlic 4-5 cloves
  
• Amchoor 1/2 tsp
• All spice powder 1/2 tsp
• Oil 2-3 tbsp
• Salt to taste
  

Method:

1. For dry masalay: Put coriander, cumin, red chili powder, turmeric powder, cloves, cardamom, black pepper and ginger in blender and blend it nicely.
2. Dry masalay is ready.
3. Now cut potatoes into cubes and fry in oil until golden brown.
4. Now put water and salt in pan and boil it.
5. Then put green beans and carrots, boil until soft and take it out.
6. Keep water for gravy.
7. For gravy: Heat oil in pan and all masalay except 2 tsp.
8. Now add onion and garlic paste and roast it.
9. Then add tomatoes and chopped garlic.
10. Now add remaining water of vegetables and cook until gravy is thick.
11. Now put salt, all spice powder and amchoor and cook for 5-7 minutes on low flame.
12. Gravy is ready.
13. Now heat oil in pan and add 2 tsp all masalay.
14. Now add fried potatoes, green beans and vegetables and cook for 2-3 minutes so that masala is nicely mixed.
15. Now add in gravy, simmer for 5-7 minutes, take it out and put in serving dish.
16. Then garnish with coriander leaves and serve it.