Sabziyon Wali Kadi

(Vegetables in Yogurt Curry)

30 min

Prep (min)

11-12

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

253 Kcal

Energy (kcal)

13.2 g

Protein

25.6 g

Carbohydrate

10.2 g

Total Fats

Amount per diet plan: 2 Katori at one time

Ingredients

2 cups Curd

1/3 cup Gram flour (besan)

1/2 kg Spinach (palak), cleaned and chopped

1/3 cup Fresh peas

1 cup Cauliflower (phool gobi)

1.5 cups Carrot, finely chopped

1 large Onion, finely chopped

2 cloves Garlic, crushed

4 tsp Mustard oil

6 cups Water

2 small Green chilli, sliced

6-8 whole Black pepper

1 tsp Cumin seeds (jeera)

1/2 tsp Mustard seeds

1/2 tsp Fenugreek seeds (methi dana)

1/8 tsp Asafoetida (hing)

1/4 tsp Turmeric powder

Use minimal Amount of salt

Method of Preparation

Clean and wash peas, cauliflower, spinach, carrot. Peel the onion, ginger and garlic.

Chop onion, cauliflower, spinach, carrot, slice green chillies and crush garlic.

Beat curd well and add sifted gram flour to it, whisking to make a thick, lump-free batter. Add salt and turmeric powder and mix well.

Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida (hing), fenugreek seeds and let them splutter. Add sliced green chillies.

Add chopped onion and crushed garlic, saute for a few minutes. Add all the chopped vegetables and mix well.

Pour the curd-besan-water mixture and bring it to a boil. Stir continuously on low flame and let it cook for 20-30 minutes until the mixture thickens.

Serve hot with rice or multigrain roti.