Mixed Vegetable Recipe is a simple but healthful curry meal made mostly with veggies of your choosing. With flavors from all the vegetables, it might be a perfect north Indian cuisine curry dish for flatbread or paratha. The dish may be made with either a stew or a dry curry base.
Indian curries may be made with nearly any kind of vegetable or grains as the primary component. However, there are several curry dishes that include a variety of veggies as well as all of the flavors. However one cuisine is mix veg curry, which combines a variety of veggies and paneer into a single dish.
A typical Indian onion-tomato curry is used to cook a variety of vegetables together in a mix veg curry. Due to the incorporation of several veggies, the meal has a variety of tastes and is also highly healthful.
Almost all Indian eateries provide mixed vegetables. This dish is somewhat heavier and creamier in the restaurant version. However, with just a few spices, you can prepare a simple, colorful, and healthful mixed vegetable curry at home.
The veggies to be added may be chosen with a lot of freedom. Seasonal and common vegetables such as capsicum, broccoli, cauliflower, peas, beans, radishes, potato, carrot, tomato, onion, and others may be included.
Mixed Vegetable is a tasty and nutritious vegetarian meal that goes well with Indian flatbread like chapati, naan, and poori, as well as rice dishes including jeera rice or steaming rice.
INGREDIENTS:
- Oil – 7-8 tbsp
- Cumin – 1 tsp
- Bay Leaf – 1
- Asafoetida (Hing) – 1 pinch
- Turmeric Powder – 1 tsp
- Coriander Powder – 2 tsp
- Red chilli Powder – 1 tsp
- Garam Masala – ½ tsp
- Salt to taste
- Cashew – 6-7
- Cinnamon – ½ inch
- Cardamom – 2
- Cloves -3-4
- Onion – 2 chopped
- Potato – 1½
- Green chilli – 1
- Ginger – ½ inch
- Garlic – 7-8
- Tomatoes – 3 Chopped
- Water – 1½ Glass or as per requirement
- Paneer – 100 grams
- Carrot – 1 chopped
- Beans – ½ cup
- Peas – ½ cup
- Capsicum – ½
DIRECTIONS:
- Firstly, add 3 tbsp oil in a pan.
2. Add 6-7 cashews, ½ inch cinnamon, 2 pods of cardamom and 3-4 cloves.
3. Then add 1 roughly chopped onion, ½ potato (for creamy gravy), 1 green chilly chopped.
4. Add ½ inch ginger and 7-8 garlic cloves.
5. Cook for 1 minute.
6. Now add 3 roughly chopped tomatoes.
7. Add 1 glass of water.
8. Cover and cook for 5 minutes.
9. Cooked well, let it cool down before grinding.
10. Next take a kadai and heat 3 tsp oil.
11. Add paneer cubes and saute, keep aside once done.
12. Add 1 chopped potato and carrot. Saute for 2-3 minutes.
13. Further, add ½ cup of beans and ½ cup of peas. Again saute for 3 minutes.
14. Now add ½ chopped capsicum and saute for another 1 minute.
15. Keep all the fried vegetables aside.
16. On the otherside gravy is cool down, let blend to smooth paste without adding any extra water.
17. Now prepare the curry, heat 4 tsp oil in a kadai.
18. Add 1 tsp cumin, 1 bay leaf, 1 pinch of asafoetida (hing) and saute.
19. Add 1 finely chopped onion and saute until it changes in light brown color.
20. Add 1 tsp turmeric powder.
21. Add 2 tsp coriander powder, 1 tsp red chilli powder, ½ tsp garam masala and salt to taste.
22. Mix well.
23. Transfer the prepare puree to kadai and mix it well.
24. Cover and cook for 5 minutes.
25. Now add roasted mixed vegetables and mix well.
26. Add ½ glass of water or as required and mix well.
27. Cover and cook for another 10 minutes or till vegetables are cooked completely.
28. Vegetables are cooked, now turn of the flame.
29. Mix vegetable is ready, serve with hot roti or chapati.
