Step-by-Step Instructions

1. 1.Prepare Vegetables and Paneer

   Cut all the mixed vegetables (cauliflower, eggplant, pumpkin, green bell pepper, red bell pepper, yellow bell pepper) and paneer into medium-sized pieces.

2. 2.Marinate Vegetables and Paneer

   In a bowl, combine 2 tablespoons of ginger garlic green chilli paste, 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and salt to taste. Mix well to form a paste. Add the cut vegetables and paneer to this paste and mix thoroughly, ensuring all pieces are coated. Let it marinate for 30 minutes.

3. 3.Fry Vegetables and Paneer

   Heat approximately 1/2 cup of mustard oil in a deep pan until very hot. Carefully add the marinated vegetables and paneer in batches and fry until they are partially cooked and lightly golden brown. Do not overcook them. Remove the fried vegetables and paneer and place them on a paper towel to absorb excess oil.

4. 4.Prepare the Gravy Base

   In the same pan, if needed, add 2-3 tablespoons of fresh mustard oil and heat until hot. Add 1 cup of finely chopped onion and sauté until golden brown. Then add 1 tablespoon of ginger garlic paste and continue to sauté for a few minutes until fragrant.

5. 5.Add Spices and Tomato Purée

   Add 1 tablespoon of dry spices masala, 1 teaspoon of turmeric powder, and 1 teaspoon of red chilli powder to the sautéed onion and ginger-garlic paste. Mix well and cook for 1-2 minutes. Then, add 3/4 cup of tomato purée and cook until the oil starts to separate from the masala, stirring occasionally.

6. 6.Incorporate Milk Powder and Kasuri Methi

   Stir in 1 tablespoon of milk powder and 1 tablespoon of Kasuri methi into the gravy. Mix thoroughly until well combined. Add 1/2 cup of water to adjust the consistency of the gravy and bring it to a simmer.

7. 7.Combine and Cook

   Add the fried vegetables and paneer to the simmering gravy. Mix everything gently to ensure the vegetables are well coated with the masala. Cover the pan with a lid and cook for 7-10 minutes on low heat, mixing every 2 minutes to prevent sticking and ensure even cooking.

8. 8.Serve

   Once the vegetables are tender and the flavors have melded, the Mix Veg is ready. Serve hot with roti, naan, or rice.