Main Course
April 18, 2020

MIX VEG

Hey foodies how is everything going? Starting the blog with a positive hope that you all are safe and sound and are doing well.  Finally the weekend is here with a new recipe. we can't get go out this weekend due to the lockdown situation going on in our country but we can enjoy at our homes.
Get your comfy clothes on , play your favorite music and enjoy cooking this easy peasy healthy recipe. (my process of calming down)
So today's recipe it's my personal favorite, Mix veg. I love, love, lovee this dish. I prepare it more often as it's healthy, quick and super yum.
Basically it's all your favorite vegetables mixed in a mild, dry gravy. Also it contains very less amount of spices so its pretty light and a perfect dish for your dinner.

 GET TO KNOW ABOUT THE FOOD 
  • Vegetables are an excellent source of folate and a very good source of vitamin B6.
  • Vegetables used other than onion and tomato in this recipe are , beans, carrot, capsicums, and cauliflowers. Also we have used some paneer.
  • Paneer are rich in protein and improves digestion. It is rich in calcium so its great for our bones and teeth.
  • Carrots are good source of vitamin K1, and act as antioxidant, they improves eye health also and are weight loss friendly.
  • Green beans are low calorie food, also they provide many key nutrients. They are good source of vitamin C and dietary fiber.
  • Capsicums are excellent source of vitamin A and C. Not only green beans, capsicums are also good source of dietary fiber.
  • Cauliflowers is a cruciferous vegetable that is naturally high in fiber. It provides antioxidants and phytonutrients that can protect against cancer.

                 

INGREDIENTS (serve 3-4 people)
  • Potatoes--1/2cups(diced)
  • Onion--2medium size
  • Tomatoes--1 small 
  • Beans--1/2cups (diagonally chopped)
  • Peas-- 1/2  cup
  • Paneer---100grams(diced)
  • Carrot--1cup(cut into juliennes)
  • Capsicum--1cup (diced)
  • cauliflowers--1/4cups(diced)
  • Garam masala powder--2.5tbsp.
  • Coriander powder-- 1tbsp.
  • Salt----according to your taste
  • Sugar---1tsp.
  • Kashmiri red chilli powder--1tbsp.
  • Cumin seeds---1/2tbsp.
  • Turmeric powder--- 1tbsp.
  • Ginger--1inch(roughly chopped)
  • Garlic---6-7 cloves(roughly chopped)
  • Dried fenugreek leaves---1tbsp.
  • Cooking cream--2tbsp.
  • Water--1/2 cup
  • Cooking oil
  • Ghee--1tbsp.
PROCESS:--
we are going to prepare this in 3steps. 1st is to prepare the masala , 2nd is to fry the veggies and 3rd is to prepare a thick gravy.
  1. So let's start with the first step that is to prepare the masala, for that add 2tbsp. of refined oil in a kadhai, let it get hot and then add cumin seeds, let them splatter for a second or two then add 1 onion roughly chopped and fry them until they become transparent.
  2. The second step is to add the roughly chopped ginger and garlic to the kadhai, fry them for a minute so that their rawness is gone. Then its time to add all the powdered spices .
  3. So add turmeric powder, coriander powder and garam masala powder  and fry them for around 2-3 minutes on medium flame. In case your masala start sticking to the bottom you can add 2tbsp. of water to the kadhai.  
  4. After frying the powdered spices add those roughly chopped tomatoes, fry them for 2-3 minutes and then add sugar and salt, give it a nice mix and cook them by covering the lid on medium flame. Cook it until the tomatoes become mussy and the oil start separating from the masala. It will take around 5-8 minutes.
  5. Switch of the flame After the masala is cooked properly. take the masala out of the kadhai, and let it cool for a while, after that we will grind it into a thick paste.
Till the time the masala mixture is cooling let's start the next step that is to fry the vegetables:--

Take out all your favorite vegetables, here I have used green beans , capsicums, cauliflowers, peas, carrots , potatoes and onions. Here we have also added some panner, its completely optional, you can skit it if you want.
  1. We have chopped the beans diagonally, carrots into  juliennes and other vegetables into cubes.
  2. Now heat some oil in a wide pan and fry the cauliflowers first, after 5 minutes add potatoes and carrots.
  3. We will fry the vegetables according to the time they take to get cooked.
  4. After 10minutes of frying cauliflowers, potatoes and carrots add capsicums and beans .fry them for another 10-12 minutes.
  5. Take out all the fried vegetables in a plate or better n a tissue paper so that it absorbs all the extra oil .
  6. For  paneer , I generally do not fry it, I like it like that, in its soft texture. If you want you can definitely fry it or use it like that.
Now we are on the last step i.e. preparation of gravy. Till you fry your vegies the masala we prepare got cooled, so we just need to grind it.


  1. Take the same pan, heat 2tbsp. of oil in it , add the grinded masala to the pan and fry them for 2-3 minutes. 
  2.  Then add 1diced onions by removing all its buds to the masala and fry them for another 3-4 minutes so that the onions become a little transparent. They will add a great crunch to the dish.
  3. The next step is too add all the fried veggies and paneer to the gravy, fry them for another 2-3 minutes so that the masala sticks to the vegies. Then add 1/2 cup of water mix it well and cover the lid. Cook it for another 3-4 minutes. 
  4. Open the lid and check if the gravy is thicken a bit, add some cooking cream in the end and switch off the flame. Immediately after switching off the flame add 1tbsp. of ghee and cover the lid, doing so will enhance the taste of the dish.
It goes well with some hot chapatis, puri, double roti or parathas. 

I hope you all will like my favorite recipe. Give it a try, I am sure you are going to love this one. Tell me in the comments if you have ever tried Mix veg. Also let me know your thoughts about the recipe in the comment section below, also share with us what all you want to read here.
In case you try  your hands on it you can share the picture here or on my 
Instagram handle--@neehaa7281
Previous blog-- Aloo paratha
Keep cooking 
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