Restaurant Style Mix Veg
Recipe by Neha Healthy Recipies By Neha
Ingredients
For Tomato Puree
- 4Tomatoes
- 1 mediumOnion
- 6Garlic pods
Main Ingredients
- 3 tbspOil
- 1 medium, choppedAloo (potato)
- 1 medium, choppedOnion
- 1 medium, choppedCarrot
- 1 cup, choppedBeans
- 1 cup, choppedGobi (cauliflower)
- 1 medium, choppedShimla mirch (bell pepper)
- 1 cup (frozen)Peas
- 150 gms, cubedPaneer
- 1/2 cup (frozen)Corn
- for garnishFresh Dhaniya Patti (coriander leaves)
For Masala
- 1-2 tbsp (additional)Oil
- 1 tspKashmiri Lal Mirch (red chili powder)
- 1 tspJeera (cumin seeds)
- 1 tspHaldi (turmeric powder)
- 2 tspDhaniya (coriander powder)
- 1 tspGaram Masala
- 1 tspKitchen King Masala
- 1/4 tspHeeng (asafoetida)
- to tasteSalt
- 1 tspKasuri Methi (dried fenugreek leaves)
- 1/2 cupWater
- 1 tspSugar
Step-by-Step Instructions
- 1.Prepare Tomato Puree
Blend 4 tomatoes, 1 onion, and 6 garlic pods into a smooth puree. Set aside.
- 2.Chop Vegetables
Chop potatoes, onion, carrot, beans, cauliflower, and bell pepper into bite-sized pieces.
- 3.Sauté Vegetables
Heat 3 tablespoons of oil in a kadai (wok). Add all the chopped vegetables (aloo, onion, carrot, beans, gobi, shimla mirch) to the hot oil.
- 4.Cook Veggies
Sauté the vegetables on high flame for 5 minutes, stirring continuously, until they are slightly tender but still have a bite.
- 5.Add Peas and Paneer
Add 1 cup of peas and 150 grams of paneer cubes to the sautéed vegetables. Mix gently for 1-2 minutes.
- 6.Remove Sautéed Veggies
Transfer all the sautéed vegetables and paneer to a plate and set aside.
- 7.Prepare Masala Base
In the same kadai, add 1-2 tablespoons of additional oil (if needed). Add 1 teaspoon of Kashmiri Lal Mirch, 1 teaspoon of jeera, 1 teaspoon of haldi, 2 teaspoons of dhaniya powder, 1 teaspoon of garam masala, and 1 teaspoon of kitchen king masala.
- 8.Add Asafoetida
Add 1/4 teaspoon of heeng (asafoetida) to the spices and mix well for about 10 seconds.
- 9.Cook Tomato Puree
Pour the prepared tomato, onion, and garlic puree into the kadai. Add salt to taste and mix thoroughly.
- 10.Simmer Masala
Cover the kadai and cook the masala for 5-7 minutes until the oil separates from the mixture, stirring occasionally.
- 11.Add Corn
Add 1/2 cup of corn kernels to the cooked masala and mix well for about 30 seconds.
- 12.Combine Veggies and Masala
Add the previously sautéed vegetables and paneer back into the kadai with the masala. Mix everything properly to coat the vegetables evenly.
- 13.Add Kasuri Methi and Water
Sprinkle 1 teaspoon of kasuri methi over the vegetables. Add half a cup of water and mix gently.
- 14.Final Cooking
Cover the kadai and let the vegetables cook for 10-15 minutes until they become soft, mixing in between to prevent sticking.
- 15.Add Fresh Coriander and Sugar
Once the vegetables are soft, add fresh dhaniya patti (coriander leaves) for garnish. Add 1 teaspoon of sugar for flavor and mix well.
- 16.Serve
Your Restaurant Style Mix Veg is ready. Serve it hot with chapatti or your preferred bread.
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...