Vegetable Caldine Recipe
•
49 Min
Share recipe
Ingredients
7
6-7
ingredient_quantity
recipe ingredient
MAGGI Magic Cubes Vegetarian (Crumbled)
3
Cubes
Maggi Coconut Milk Powder
2
Sachets
Carrot
1
Cup
Beans
1
Cup
Potato (Peeled & Cut Into 1 Inch Cubes)
1
Cup
Cauliflower (Cut Into Florets)
1
Cup
Peas (shelled)
1
Cup
Water
3
Cups
Ginger-Garlic Paste
1
Tablespoon
Vinegar
1
Tablespoon
Turmeric Powder
1
Teaspoon
Coriander Seeds
1
Tablespoon
Sweet Corn
8
Cloves (Coarsely Crushed)
4
Cinnamon (1 Inch Pieces, Crushed)
1
Inch
Cumin Seeds
1
Teaspoon
Garlic (Chopped)
5
Cloves
Ginger
1
Inch
Oil
4
Tablespoons
Onion
2
Tomato, Ripe, Local (Solanum Lycopersicum)
1
Vinegar
1
Tablespoon
Green Chillies (Slit)
2
Salt (To Taste)
0.5
Pinch
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
39.53 g
Energy
318.51 kcal
Fats
15.37 g
Protein
7.89 g
Nutrition Table Footer
10 min
5 min
10 min
9 min
10 min
5 min
Recipe steps
49 min
Step 1
Marinate the vegetables with marination ingredients and 2 MAGGI magic cubes (Vegetarian) for 30 min.
Recipe steps
49 min
Step 2
Dissolve MAGGI Coconut Milk Powder in 3 cups of warm water. Grind together all ingredients for masala paste and keep aside.
Recipe steps
49 min
Step 3
Heat oil in a pan, add chopped onions and sauté till translucent. Add tomato and cook till soft. Add the marinated vegetables, ground masala paste and mix well. S
Recipe steps
49 min
Step 4
Pour in prepared MAGGI Coconut milk and stir well. Add the remaining 2 MAGGI magic cubes (Vegetarian), vinegar, green chillies and adjust salt to taste.
Recipe steps
49 min
Step 5
Pressure cook for 2 minutes after the first whistle
Recipe steps
49 min
Step 6
Serve hot with steamed rice.