Mixed Veg Sabzi – Best Indian Cooking

Best Indian Cooking


Mixed Veg Sabzi


For Gravy:
Tomatoes: 3 Large [Cubed]
Onions: 2 Medium [Cubed]
Cashewnuts: 2 Tbsp
Oil – 1 1/2 Tbsp

For Sabzi:

Potato: 1/4 Cup [Chopped]
Carrot: 1/4 Cup [Chopped]
Cauliflower: 1/4 Cup [Small Florets]
French Beans : 1/4 Cup [Chopped]
Peas: 1/4 Cup
Capsicum: 1/4 Cup [Chopped]
Paneer: 1/4 Cup [Chopped]
Butter: 2-3 Tbsp
Cream: 2-3 Tbsp
Coriander: As required
Salt: To Taste
Kashmiri Red Chili Powder: 1 1/2 Tbsp
Coriander Powder: 1 Tsp
Cumin Powder: 1 Tsp
Garam Masala: 1/2 Tsp
Kasoori Methi: 1/2 Tsp
Ginger Garlic Paste: 1/2 Tsp
Oil: 3-5 Tbsp
Papad – 1 [Roasted, Optional]


For Gravy:

Heat a pan with the oil, put in the tomatoes, cashewnuts, and onions. Cook in medium flame until tomatoes are mushy.Make a paste of it using sufficient water.

For Sabzi:

Heat up a pan, with 3-4 Tbsp oil and then add in the potato and carrot and fry until light golden. After fried transfer to a bowl. Fry the cauliflower, french beans, and paneer in the similar manner.Add the remaining oil, add in the butter. Once it start melting, add in the ginger and garlic paste. Cook until raw smell is gone.Add in the paste, salt and the red chili powder. Mix well, and wait till it boils. Once it boils, cover and cook for 25 mins in med flame checking every 5 mins in between.Once the gravy is cooked for 25 mins, it must have left fat and started leaving sides. Now add in the capsicum and the peas. Cover and cook for 2-3 mins. Tip in the fried veggies, cumin powder, coriander powder, crushed kasoori methi, garam masala. Mix well, cover and cook for 5 mins.Add the cream and roasted papad(optional), mix well garnish with coriander and serve hot!

Categories:   Indian Cooking, vegetable recipes, Vegetarian Recipes


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