Saturday, February 4, 2012

khade masala ka subz

Khade Masale Ka Subj

No. of Portions





Carrot 4 kg

Capsicum 3 kg

American corn 3 kg

Whole Garam Masala

Green Cardamom 10 gm

Black Cardamom 10 gm

Cloves 10 gm

Cinnamon 10 gm

Bayleaf 5 gm

Mace 5 gm

Onions 5 gm

Ginger 100 gm

Garlic 100 gm

Green Chilles 200 gm

Black Peppercorns 10 gm

Curd 6 lt

Salt to taste

Oil 2 lit


  1. Wash, peel and cut carrots into dices
  2. Wash and cut capsicum into dices. Boil capsicum, carrots & sauté capsicum
  3. Pound coriander seeds, red chilles and black peppercorns
  4. Whisk curd in a bowl.
  5. Peel and chop onions, peel garlic, shred ginger & chop green chilles
  6. Wash and chop coriander.


  1. Heat oil add whole garam masalas, sauté
  2. Add onions and sauté until brown. Add ginger garlic and chopped green chilles. Sauté
  3. Add the pounded spices and cumin. Cook well.
  4. Add curd and cook well
  5. Add enough water bring to boil till the gravy becomes thick.
  6. Add vegetables. Adjust the seasonings. Garnish with chopped green coriander.


  1. Well cooked vegetables in a mild curd based gravy with refreshing flavor of khada masala

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