Full written recipe for Veg Matka

Prep time: 20-25 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

Base gravy
Ingredients:
OIL | तेल 4-5 TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 6-7 MEDIUM SIZE (SLICED)
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
CORIANDER STALK | धनिया की डंठल 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
CUMIN POWDER | जीरा पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1 TSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 4-5 (CHOPPED)
SALT | नमक TO TASTE
Method:
Set a handi over high flame & once it gets hot add the oil & let it heat well.
Once the oil gets hot add the cumin seeds & onions, stir well & cook over medium high flame until the onions turn golden brown.
Further add the ginger, garlic, green chillies & coriander stalks, stir & cook over high flame for 1-2 minutes.
Once you have cooked the ginger & garlic for 1-2 minutes, lower the flame & add all the powdered spices & add hot water immediately to prevent the spices from burning, now cook the masala until the oil separates.
Further add the chopped tomatoes, salt & stir well, now cover & cook the gravy for 10-12 minutes until the tomatoes get cooked completely & get mushy, make sure to open the lid & keep stirring at regular intervals, if the gravy becomes too dry, add hot water & continue to cook it further.
After cooking for 10-12 minutes switch off the flame & cool down the gravy completely, once the gravy has cooled down add it into a mixer grinder jar & grind it into a fine puree.
Your base gravy for veg matka is ready.
Final gravy
Ingredients:
OIL | तेल AS REQUIRED
ONION | प्याज़ 2 MEDIUM SIZED (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 (SLIT)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TBSP
BABYCORN | बेबी कार्न 1/3 CUP (BLANCHED)
FRENCH BEANS | फ्रेंच बीन्स 1/3 CUP
CARROT | गाजर 1/3 CUP (DICED)
GREEN PEAS | हरा मटर 1/3 CUP
CAULIFLOWER | फूल गोभी 1/3 CUP (BOILED)
SALT | नमक TO TASTE
ONION | प्याज़ 1 MEDIUM SIZED (PETALS)
CAPSICUM | शिमला मिर्च 1MEDIUM SIZED (DICED)
FRESH CREAM | फ्रेश क्रीम 2 TBSP
BUTTER | मक्खन 1 TBSP
GARAM MASALA | गरम मसाला A PINCH
KASURI METHI | कसूरी मेथी A PINCH
GINGER | अदरक 1 INCH (JULIENNE)
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
Method:
For the final gravy I have used an earthen pot, you can also use a normal handi.
Add the oil in the earthen pot & coat its surface well, heat the oil well. If you are using a handi then heat the handi well & then add the oil.
Once the oil gets hot add the onion, garlic, ginger & green chilli, stir well & cook until the onions turn translucent.
Once the onions turn translucent, add the kashmiri red chilli powder & the base gravy, stir well & cook over medium flame for 10 minutes.
Then set a separate pan over high flame & heat it nicely, once the pan gets hot add the oil & let the oil get hot as well.
Once the oil gets hot add the babycorn, french beans & toss over high flame for 2-3 minutes, further add carrot & the remaining vegetables, salt to taste & toss all the vegetables over high flame for 1-2 minutes & then add them into the gravy.
Further heat a teaspoon of oil in the same pan & add the onion petals & capsicum, toss them over high flame for a minute & add them to the gravy as well.
Now mix everything well in the handi & add fresh cream, butter, garam masala & the remaining ingredients & stir well, then taste & adjust the salt accordingly.
At this stage you can give the gravy a smoky flavour, to do that burn a few pieces of charcoal over direct flame & place them in a small bowl, then place the bowl in the handi & pour a few teaspoons of ghee over it & cover the handi, let the gravy smoke for 2-3 minutes & then remove the lid, this step is completely optional.
Finally, spinkle a small handful of freshly chopped coriander & your veg matka is ready.

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