Crisp Fried Veggies

Step 1

Dry roast coriander seeds, cumin seeds, whole red chilies, cardamom, cinnamon stick, cloves, and peppercorns until fragrant. Allow to cool, then make a coarse powder. Set aside.

Step 2

Heat oil in a pan and sauté the sliced mushrooms until cooked. Transfer to a plate. Sauté onion cubes and green and yellow bell pepper cubes briefly, then transfer to a plate.

Step 3

In the same pan, add more oil and crackle cumin seeds and bay leaf. Add finely chopped onions and sauté until translucent. Stir in ginger-garlic paste and sauté until the raw aroma disappears. Add tomato puree and cook, stirring frequently. Mix in red chili powder, turmeric powder, and salt. Cook until the oil separates.

Step 4

Add all the sautéed vegetables (onions, bell peppers, mushrooms) and the coarse masala powder. Mix well. Pour in water, add salt to taste, and stir. Cook over low heat for 2-3 minutes. Lastly, add crushed kasuri methi and mix well.

Step 5

Top with ginger julienne and serve hot with roti, paratha, or naan.