Step-by-Step Instructions

1. 1.Prepare Tomato Puree

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

2. 2.Chop Vegetables

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

3. 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. 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. 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. 6.Remove Sautéed Veggies

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

7. 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. 8.Add Asafoetida

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

9. 9.Cook Tomato Puree

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

10. 10.Simmer Masala

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

11. 11.Add Corn

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

12. 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. 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. 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. 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. 16.Serve

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