Restaurant Style Mix Veg

Step 1: Prepare Tomato Puree

Blend 4 tomatoes, 1 onion, and 6 garlic pods into a smooth puree. Set aside.

Step 2: Chop Vegetables

Chop potatoes, onion, carrot, beans, cauliflower, and bell pepper into bite-sized pieces.

Step 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.

Step 4: Cook Veggies

Sauté the vegetables on high flame for 5 minutes, stirring continuously, until they are slightly tender but still have a bite.

Step 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.

Step 6: Remove Sautéed Veggies

Transfer all the sautéed vegetables and paneer to a plate and set aside.

Step 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.

Step 8: Add Asafoetida

Add 1/4 teaspoon of heeng (asafoetida) to the spices and mix well for about 10 seconds.

Step 9: Cook Tomato Puree

Pour the prepared tomato, onion, and garlic puree into the kadai. Add salt to taste and mix thoroughly.

Step 10: Simmer Masala

Cover the kadai and cook the masala for 5-7 minutes until the oil separates from the mixture, stirring occasionally.

Step 11: Add Corn

Add 1/2 cup of corn kernels to the cooked masala and mix well for about 30 seconds.

Step 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.

Step 13: Add Kasuri Methi and Water

Sprinkle 1 teaspoon of kasuri methi over the vegetables. Add half a cup of water and mix gently.

Step 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.

Step 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.

Step 16: Serve

Your Restaurant Style Mix Veg is ready. Serve it hot with chapatti or your preferred bread.

• Sautéing vegetables on high flame helps them retain their crunch and vibrant color.

• Adjust the amount of water to achieve your desired gravy consistency.

• Adding a pinch of sugar balances the flavors of the tomato gravy.

• You can add other vegetables like mushrooms, broccoli, or sweet potatoes.

• For a richer gravy, add a tablespoon of fresh cream or cashew paste at the end.

• Spice levels can be adjusted by increasing or decreasing chili powder.