Masala Vegetable Stew Recipe
Ingredients
| Cabbage | 62 1⁄2 Gram, chopped | |
| Carrot | 62 1⁄2 Gram, chopped | |
| Cauliflower | 62 1⁄2 Gram, chopped | |
| Beans | 62 1⁄2 Gram, chopped | |
| Onions | 2 Large, chopped | |
| Garlic | 6 Clove (30 gm) | |
| Coriander leaves | 1 Tablespoon, chopped | |
| Green chilies | 5 , chopped | |
| Tomatoes | 5 , chopped | |
| Ginger | 1 Inch, chopped | |
| Plain flour | 1 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Chili powder | 1⁄2 Teaspoon | |
| Ghee | 2 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 252 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 20.1 mg6.7%
Sodium 141.9 mg5.9%
Total Carbohydrates 40 g13.3%
Dietary Fiber 9.5 g37.8%
Sugars 13.4 g
Protein 8 g16.8%
Vitamin A 90% Vitamin C 133.6%
Calcium 10.9% Iron 16%
*Based on a 2000 Calorie diet
Directions
1 In a pan, heat the ghee.
2 Add in onion, green chillies, ginger, garlic and tomatoes, fry till light brown.
3 Add in flour, turmeric, coriander, chilli powders and salt.
4 Cook for about 3 minutes and add all the vegetables.
5 Pour in 2 cups of water.
6 Cover and cook on medium heat until tender.
SERVING
7 Sprinkle some coriander leaves and serve.
Chef
.JPG)
