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Cooking Time: 30 Minutes
Preparation Time: 10 Minutes
Total Serves: 2
 

The Ingredient List

  • MAGGI Coconut Milk Power - 25 Gms
  • Potato - 1
  • Tomato - 1 Small
  • Carrots - 2, Medium Size
  • Cauliflower - 1 Small
  • Green Peas - ½ Cup
  • French Beans - ½ Cup
  • Onion - 1, Medium Sliced
  • Green Chillies - 2
  • Shallots Garlic - 4
  • Cashew Nuts - 6
  • Cloves - 4
  • Cinnamon - 1
  • Bay Leaf - 1
  • Cardamom - 2
  • Black Pepper - 5
  • Salt
  • Glass Water - 1

The Easy Steps

  1. First, wash all the vegetables and chop them into small pieces. (preparation)
  2. Keep one glass of water to boil and add chopped vegetables to the boiling water with ½ tsp salt. Let it boil for 8minutes. (cooking)
  3. Add 1tbsp of oil add sliced onion, sliced tomato, 4 garlic cloves and 2 green chilly and saute it later add 6 pieces of cashew nuts Saute it well and grind it into a paste. (cooking)
  4. In a pan add 2tbsp of oil, add whole spices and wait for few minutes.: Add the paste to the whole spices mixture. Drain the previously boiled vegetables. (cooking)
  5. Add 25gm MAGGI COCONUT MILK POWDER into the vegetable stock. Mix the MAGGI coconut milk powder and add more water for thick gravy (cooking)
  6. Add the MAGGIe coconut milk powder mixture and vegetable stew to the boiled vegetables. Let the veggies boil for 2-3 minutes. Add salt to taste. (cooking)
  7. Garnish with grated coconut and chopped coriander. (serve)