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Heat vegetable oil in a pan then add onion slices and fry for 5 minutes or until they become golden brown in color. Add garlic, ginger, spices, cardamom and MAGGI Less Salt Chicken Stock cubes. Cook for 2 minutes then add 1 chopped tomato and tomato paste and stir. Add yoghurt then bring to boil and simmer on low heat for 7 minutes.
Put the cooked ingredients in a mixing bowl or a food processor and mix them all together until they take the form of a very smooth gravy sauce.
Add water, remaining potato cubes, carrots and zucchinis. Bring to boil and simmer for 7-8 minutes or until the vegetables are almost cooked. Add eggplants, cauliflower florets, green beans and milk. Stir and simmer for another 10 minutes or until all vegetables are well cooked.
Garnish with chopped mint.
Per Portion of 300g
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