Mixed Veg Recipe

Mixed Veg Recipe Cook cauliflower, beans, carrots, and peas in an aromatic masala to make mixed veg sabzi in the style of a restaurant. accompanies naan or roti well.
Because it is one sabzi that everyone likes, I frequently prepare Mixed Veg whenever I host a dinner party at my house. This restaurant-style mixed recipe is loaded with vegetables like cauliflower, beans, and carrots. It has a wonderful amount of spices and goes well with homemade naan or tandoori roti.
When I was a young child in India, we rarely ate outside. On special occasions like birthdays and anniversaries, dining out was reserved. And even when we did eat out, we almost always ate Indian food.

It’s so ironic that while we ate Indian all the time at home, we also ate it outside. Other cuisines weren’t as popular in India back then as they are now. However, when we went out to eat, we ordered things like Dal Makhani, Garlic Naan, Paneer Tikka, and other dishes that mom either didn’t make often or didn’t make often.

Mixed Veg was one of the things I always ordered. It was a spiced sabzi with potatoes, cauliflower, peas, and other vegetables. and I used to love eating it at restaurants the best. I would eat naan or tandoori roti to finish the meal.

Now, this mixed veg sabzi is always on the menu when I host dinner during Diwali or Holi. I’ve realized that it always sells out because it has something for everyone. Chole, rajma, or even palak paneer are all excellent accompaniments for the sabzi.
Vegetable Mixtures: Given that the recipe’s name is “mixed veg,” there are undoubtedly a lot of vegetables in this dish. Cauliflower, green beans, carrots, and green peas have all been used. You can also use mushrooms and vegetables like potatoes.

Spices: Spices like chili powder and kasuri methi (dried fenugreek leaves) add flavor to the sabzi. I prefer to substitute roasted and crushed coriander seeds for coriander powder in this recipe. It enhances flavor.

Tomato and Onion: Tomatoes and onions that have been finely chopped are used to make the base of this recipe’s masala. To intensify the flavor and color of the tomatoes, I also add some tomato paste.

Ginger-Garlic: In this recipe, using freshly pounded ginger and garlic is essential. If at all possible, use fresh ingredients.

Instructions by Step 1: Dry roast two teaspoons of coriander seeds in a pan over medium heat for about two minutes.

2. Crush the seeds with a mortar and pestle after removing them from the pan. Put it away.

3. In the interim, heat a different pan over medium heat. Add 1 tablespoon of oil once the pan is hot.
Now add one cup of medium-to-small cauliflower florets, half a cup of chopped french beans (from 15 to 17 beans cut into 1/2-inch pieces), and half a cup of diced carrots (from two medium carrots).

4- On medium heat, cook the vegetables for about 5 minutes until they have a light color (very light brown). Transfer the vegetables to a plate.
5- Add one more tablespoon of oil to the same pan. After one medium red onion that has been finely chopped with a food processor, add two cloves.

6-Cook the onions for 6 to 7 minutes, or until they have a light golden brown color, are dry, and no longer have a raw smell.

7: Add freshly pounded ginger garlic chili (one to two green chilies, three to four large garlic cloves, and an inch of ginger). Cook for around 2 additional minutes.

8: Stir in one large chopped tomato (140 grams) and one and a half tablespoons tomato paste. 2 to 3 minutes, cook.
9: Add 1/2 teaspoon Kashmiri red chili powder, 1/4 teaspoon turmeric, crushed coriander seeds, 1/2 teaspoon salt (or to taste), and 1/2 teaspoon sugar. Additionally, add two tablespoons of water to keep the spices from burning. Cook the spices for one minute with a stir.

10- Stir in one teaspoon of kasuri methi.

11: Now, stir in half a cup of water. Stir in half a cup of frozen peas, which I had previously soaked for ten minutes in warm water before using in the recipe.

12- Include all of the vegetables we prepared earlier. Mix until the spices are evenly distributed over each vegetable. Additionally, include 1 tablespoon chopped cilantro.
13: Allow the vegetables to finish cooking. Cover and cook until done, about 6 to 7 minutes, depending on how big or small your vegetables are cut. Mine were medium to small, so they were done in this time (keep in mind that we had previously pan-fried them for 5 minutes).

14: When the work is done, add half a tablespoon of butter and stir for about one minute until the butter melts.

15: Stir in 1/4 teaspoon garam masala. The mixed vegetables are now served!

16: Sprinkle some grated paneer or small paneer cubes on top before serving. Serve hot rotis to enjoy.

Adding Other Vegetables This mixed vegetable sabzi can also be made with the following vegetables:

Potato: Despite the fact that I personally do not like potatoes in my mixed vegetables, this is a common option. However, if you intend to add it, dice it into medium-to-small pieces so that it cooks almost simultaneously with the other vegetables; otherwise, potatoes will take longer to cook.
Peppers: Peppers of any color can be used. Since there are already sweet carrots in this sabzi and adding red peppers will increase the sweetness, I would recommend using green peppers.
Mushrooms: Mushrooms are definitely an option. Before using them in the recipe, I would recommend sautéing them until they dry out and lose their moisture.
Adding Paneer This recipe uses small paneer cubes as a garnish, but you can also grate it and use that as a topping.

In the sabzi itself, paneer can also be added. Mix in the paneer cubes toward the end, cook for two minutes, then remove from heat.
Expert Advice: To achieve restaurant-style flavor, first sauté the vegetables: You can cook the raw vegetables directly in the masala by adding them directly, but pan-frying them first adds extra flavor. You can also deep fry or air fry the vegetables first.
It makes a difference to use fresh ingredients: The use of freshly pounded ginger, garlic, and green chilies enhances this dish’s flavor. Do not substitute ginger-garlic paste from the store.
You can substitute 3 tablespoons of store-bought tomato puree if you do not have tomato paste.
Most Common Questions Can this recipe for mixed vegetables be made vegan?
Yes, absolutely! Use vegan butter instead of butter and leave out the paneer. The remainder of the recipe is unchanged.

Should I first pan-fry the vegetables? Can I not directly add them to the masala?
You can, but you should pan-fry the vegetables first if you want to make this mixed veg restaurant-style. It truly enhances flavor.

Is this a gravy-based or dry sabzi?
This is similar to a semi-dry sabzi and goes well with dals, chole, and other dishes.

Can coriander powder be used in place of the seeds?
You can, but crushing coriander seeds after roasting really gives the sabzi a new flavor. However, you can substitute coriander powder with one teaspoon if you do not have coriander seeds.
2 teaspoons coriander seeds 2 tablespoons oil divided, 30 milliliters (I used avocado oil) 1 cup cauliflower florets (medium to small) 1 cup cut French beans (1/2-inch pieces from 15 to 17 beans) 1 cup diced carrots (from 2 medium carrots) 2 whole cloves 1 medium red onion finely chopped using a food processor 1 inch ginger 3-4 large garlic cloves 1-2 green chilies adjust to taste 1 large tomato finely chopped, 140 grams 1 and 1/2 tablespoon After that, take the seeds out of the pan, smash them with a mortar and pestle, and set them aside.
In the meantime, heat a different pan to medium heat. Add 1 tablespoon of oil once the pan is hot. Cut French beans, diced carrots, and medium to small cauliflower florets should be added.
On medium heat, cook the vegetables for about 5 minutes until they have a light color (very light brown). Transfer the vegetables to a plate.
Now, add the remaining tablespoon of oil to the same pan. After the finely chopped onion, add the cloves. The onion should be cooked for 6 to 7 minutes, or until it is a light golden brown in color, the raw smell is gone, and the moisture has evaporated.
Utilizing a mortar and pestle, I added freshly crushed ginger, garlic, and green chili. Cook for another two minutes or so. After that, stir in the tomato paste and chopped tomato, and cook for two to three minutes.
Crushed coriander seeds, turmeric, Kashmiri red chili powder, and 1/2 teaspoon each of sugar and salt (or to taste) are to be added. Additionally, to prevent the spices from burning, add 2 tablespoons of water. Cook the spices for one minute with a stir. After that, stir in the kasuri methi.
Stir in the remaining 1/2 cup of water now. Stir in the frozen peas, which I had previously soaked in warm water for ten minutes before using in the recipe.
Include the cooked vegetables. Add chopped cilantro after mixing until the spices cover all of the vegetables.
Cook the veggies until they are tender. Cover and cook until done, about 6 to 7 minutes, depending on how big or small your vegetables are cut. Mine were medium to small, so they were done in this time (keep in mind that we had previously pan-fried them for 5 minutes).
After that, add half a tablespoon of butter and stir for about one minute until the butter melts. Mix in the garam masala. The mixed vegetables are now served!
Enjoy with naan or rotis and some grated or small paneer cubes as a garnish!
You can make this recipe vegan by omitting the paneer and replacing the butter with vegan butter at the end.
This recipe can also be made with vegetables like potatoes, mushrooms, and peppers.
Calories: 189 kcal of carbs: 19 g of protein: 4g
Fat: 12 grams of fat: 2 grams of monounsaturated fat: 3 grams of monounsaturated fat: 7 g of trans fat: 1 mg of cholesterol: Sodium, 5 mg: 496 mg of potassium 524 mg of fiber: 6g of sugar: 8 g of vitamin A: Vitamin C, 4554 IU: 44 mg of calcium 64mg of iron: 2mg