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  • Mockmeat (used Vezlay Veg meat)
  • 2 onions sliced
  • 2 tomatoes grated / finely chopped
  • Ginger garlic paste 1tbsp
  • 1/2 green chilly finely chopped
  • Spice powders-1/2 tsp each of haldi, chilly, cumin, coriander, garam masala
  • Whole spices- 2 clove, 2elaichi, 1 badi elaichi, 1/2 pc cinnamon, 1 bayleaf
  • Soycurd 2 tbsp
  • Salt
  • Oil
  • Water

Marinate Veg meat for 15 mins-

  1. Soycurd 2 tbsp
  2. Ginger garlic paste 1/2 tbsp
  3. Spice powders-1/4 tsp haldi, 1/4 tsp chilly
  4. Salt
  5. Few drops of oil
  6. Few coriander leaves finely chopped


  1. Heat oil. Saute the whole spices – bayleaf, clove, elaichi, cinnamon.
  2. Saute the onions till golden brown.
  3. Add 1/2 tbsp ginger garlic paste, fry for few secs.
  4. Add the balance spice powders – 1/4 tsp haldi, 1/4 tsp chilly, 1/2 tsp cumin, 1/2 tsp coriander.
  5. Add the green chilly & the marinated mixture, mix well & cook for few mins.
  6. Add grated tomatoes, mix & simmer on low heat.
  7. Add salt to taste & water for lil gravy.
  8. Simmer on low heat for 10 mins.
  9. Sprinkle garam masala & garnish with coriander leaves.


Serve with rice, roti or multigrain bread.




Vanessa believes in conscious & compassionate living. She follows a plant-based lifestyle and loves to be creative and take photos of food. She manages the page The Vanilla Vegan where she shares recipes to show others the simplicity of plant-based living.
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