Shimla Mirch In English | Vegetables Cooking Recipes Urdu Pdf Free Download

Vegetables Cooking Recipe pdf  Book

Here are three simple recipes for popular Pakistani vegetable dishes:

1. Aloo Gobi: -Ingredients:
   • 1 large head of cauliflower, chopped into florets
   • 4 medium-sized potatoes, peeled and diced
   • 1 medium-sized onion, chopped
   • 3 medium-sized tomatoes, chopped
   • 1 tsp cumin seeds
   • 1 tsp coriander powder
   • 1 tsp turmeric powder
   • 1 tsp red chili powder
   • 1 tsp salt
   • 1/2 tsp garam masala
   • 2 tbsp vegetable oil
   • Fresh cilantro, chopped for garnish

-Instructions: 1. In a large pan, heat the oil over medium heat. 2. Add the cumin seeds and let them pop, then add the onions and cook until they are soft and golden brown, about 5-7 minutes. 3. Add the tomatoes, coriander powder, turmeric powder, red chili powder, salt, and garam masala. Cook until the tomatoes have broken down and the mixture has thickened about 10-12 minutes. 4. Add the potatoes and cook until they are just starting to soften about 5-7 minutes. 5. Add the cauliflower and enough water to just cover the vegetables. 6. Cover the pan and simmer until the vegetables are tender and the liquid has reduced about 20-25 minutes. 7. Garnish with fresh cilantro and serve hot with rice or roti.

2. Chana Masala: -Ingredients:
   • 1 lb dried chickpeas, soaked overnight
   • 1 medium-sized onion, chopped
   • 3 medium-sized tomatoes, chopped
   • 1 tsp cumin seeds
   • 1 tsp coriander powder
   • 1 tsp turmeric powder
   • 1 tsp red chili powder
   • 1 tsp salt
   • 1 tsp garam masala
   • 2 tbsp vegetable oil
   • Fresh cilantro, chopped for garnish

-Instructions: 1. In a large pan, heat the oil over medium heat. 2. Add the cumin seeds and let them pop, then add the onions and cook until they are soft and golden brown, about 5-7 minutes. 3. Add the tomatoes, coriander powder, turmeric powder, red chili powder, salt, and garam masala. Cook until the tomatoes have broken down and the mixture has thickened about 10-12 minutes. 4. Drain the soaked chickpeas and add them to the pan. 5. Add enough water to just cover the chickpeas. 6. Cover the pan and simmer until the chickpeas are tender and the liquid has reduced about 30-40 minutes. 7. Garnish with fresh cilantro and serve hot with rice or roti.

3. Bhindi Masala: -Ingredients:
   • 1 lb okra, trimmed and sliced
   • 1 medium-sized onion, chopped
   • 3 medium-sized tomatoes, chopped
   • 1 tsp cumin seeds
   • 1 tsp coriander powder
   • 1 tsp turmeric powder
   • 1 tsp red chili powder
   • 1 tsp salt
   • 1/2 tsp garam masala

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