SPECIAL MIX VEG RECIPE | RESTAURANT STYLE MIX VEG SABZI | MIXED VEGETABLE CURRY

Special Mix Veg Recipe | Restaurant Style Mix Veg Sabzi | Mix Veg Curry | Mix Veg Sabzi Recipe | Mix Veg Recipe Restaurant Style | Mixed Vegetable Curry | MIx Vegetable Sabzi | Mix Veg | Spice Eats Recipes
Ingredients for Mix Veg Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
Green Beans, cut into 1/2 inch pieces- 75 gms (1 cup)
Carrots, cut into 1/2 inch pieces- 75 gms (1 cup)
Cauliflower, small florets- 100 gms (1 cup)
Fresh or frozen green peas- 60 gms (3/4 cup)
Potatoes, cubed- 100 gms (1 big)
Paneer, small cubes- 50 gms
While Boiling:
Turmeric Powder-1/4 tsp
Salt- 1 tsp
Tempering:
Cumin seeds- 1 tsp
Whole Red chillies -2
Spice Powders:
Turmeric Powder- 1/4 tsp
Red Chilli Powder-2 tsp
Kashmiri Chilli Powder- 1.5 tsp
Coriander Powder- 2 tsp
Garam Masala Powder- 1 tsp
Onion-tomato paste:
Oil-1.5 tbsp
Onion, thick slices- 2 medium (120 gms )
Ginger, chopped- 1 inch (8 gms)
Garlic, peeled - 5 cloves
Green chillies-2 (cut)
Cashew nuts- 10
Tomatoes, quartered or cut into 6 pieces - 150 gms (2 medium)
Other Ingredients:
Kasuri Methi (Dried Fenugreek Leaves)- 1 tsp
Fresh Cream- 2 tbsp
Oil- 3 tbsp
Coriander leaves, chopped - 2 tbsp
Preparation:
Cut the vegetables into 1/2” pieces.
Boil the vegetables-
Boil 1.5 litres of water in a pan.
Add the cut beans, carrots, cubed potatoes and cauliflower florets in the boiling water.
Add the turmeric powder and 1 tsp salt.Boil for 3 mins while stirring and then add the green peas. Boil for 1 min if fresh green peas & 30 secs if frozen.
Now strain the water from the vegetables in a colander and wash it with cold water to stop the vegetables from cooking & to retain the colour.
Preparing the paste:
To prepare the paste, take a pan and heat 1.5 tbsp oil. Add the thick sliced onions and fry on medium heat for 2 mins. Now add the chopped ginger, garlic, cut green chillies and the cashew nuts. Give a mix and continue to fry for 3 mins on medium heat. Lastly add the tomatoes and 1/2 tsp salt. Give a mix and cook for another 3-4 mins on medium heat till tomatoes are soft.
Remove to a plate and allow it to cool. Transfer to a blender and first coarse grind it. Then add 1/2 cup water and blend it to a smooth paste.
Process:
Heat 3 tbsp oil in a kadhai/ pan and add the cumin seeds and whole red chillies.
Give a stir & when it splutters, add the Onion-tomato paste made earlier and fry on medium heat for 3 mins.
Now add all the spice powders, give a mix and continue to fry on medium low heat for 3-4 mins till oil separates.
Now add all the par boiled vegetables, 1/2 tsp salt and mix and fry on medium heat for 5 mins till the masalas get absorbed in the boiled vegetables.
Add the paneer pieces and give a mix.
Add 200 ml water, give a mix and cover & cook on low heat for 10 mins.
Now remove lid, add the fresh cream and Kasuri Methi.
Give a mix and cook on low heat for 2 mins.
Garnish with chopped coriander leaves.
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