Sb se pehly patili mein sarsun ke tail ko achi tarhan garam karen jab us mein se dhuan nikalne lagy to us ki flame ko bilkul slow karen or us ko thanda hone dein, phir is mein lehsan ka paste or tamater ko cheel ke us ka b paste bana ke dalen,

Phir us ko 3-4 mint tak pakaen ta ke tamater ka pani khushk ho jaey,

Phir us mein kutti hue lal mirch, namak, haldi powder,

Or green chilli ka paste dalen or mix kar ke 2-3 mint tak bhunnen,

Phir is mein gajar dalen or 2-3 mint tak pakaen,

2-3 mint bad is mein mattar dalen or is ko b 2-3 mint tak pakaen,

Then is mein sukhi hue kusuri methi dalen (methi ko 10 mint pani mein bhigo lein phir use karen) or is ko b 2-3 mint tak pakaen,

Then is mein alu dalen or mix kar ke 1-2 mint tak pakaen,

Phir is mein 1/2 cup pani dalen or dhak ke medium flame pe 5-6 mint tak rakh dein ta ke alu gal jaey,

5-6 mint bad check karen ke alu galy ya nahi, ager alu gal jaen to is ko dish out karen,

Mazeedar mix vegetables taiyar hain.