Buttered Vegetables Cooking Recipe

Buttered Vegetables Cooking Recipes

Ingredients :

200 g

200 g

200 g

200 g

100 g

200 g

250 g

40 g

40 g


1 kg

5 g

150 ml

15 g

25 g


beans (green)




green peas

red pumpkin


ginger paste

garlic paste

green chilies, chopped

tomatoes, chopped

red chili powder


fenugreek (kasoori methi) powder

green coriander, chopped

salt to taste

Method :
  1. Wash, peel and cut vegetables into 1 cm dices.
  2. For the curry, melt half the butter in a heavy bottomed pan.
  3. Add ginger garlic pastes, tomatoes, salt, red chili powder and water (21/2 cups), cover and simmer until tomatoes are mashed.
  4. Cool and strain curry through a fine sieve.
  5. In a wok, melt remaining butter, sauté green chilies over medium heat and add vegetables.
  6. Stir for 4 minutes, pour the curry and simmer till vegetables are cooked.
  7. Add cream and fenugreek along with salt.
  8. Serve hot, topped with a whirl of cream and chopped coriander.

Serves 4

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