MUGHLAI VEGETABLE

In the Mughlai cuisine category of Pakistan there are abundant vegetable dishes. Many of the dishes that you find with regard to vegetables in the Mughlai cuisine category of Pakistan also use meat in them, as Pakistani�s are meat lovers.

Ingredients

Mixed vegetables
(carrots, cauliflower, beans, peas, corn)

: 200 g

Water

: 6 to 7 tbsp

Butter

: 1 1/2 tbsp

Ginger garlic paste

: 1 tbsp

Onion

: 1

Dried thyme

: 1 tsp

Coriander leaves

: 2 tbsp

Plain flour (maida)

: 1/2 tbsp

Cream

: 3/4th cup

Milk

: 1/2 cup

Red chilli powder

: 1/2 tsp

Tomato ketchup

: 1 3/4 tbsps

Salt

: To taste

Method

In a shallow microwave-safe dish, put the mixed vegetables and add water.
Microwave on HIGH for 4-5 mins.
Put the butter in a microwave-safe glass bowl.
Microwave on HIGH for about 10-15 seconds.
Add the ginger-garlic paste and onions and cook on HIGH for about 1 1/2 min. or until light brown in colour.
Combine the thyme, coriander, tomato ketchup, plain flour, cream, milk, red chilli powder, vegetables and salt.
Add this mixture to the onions and cook on HIGH for 3 mins. Serve hot with parathas.

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