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Mixed Vegetable curry.

May-04-2018
Swapna Sunil
20 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Mixed Vegetable curry. RECIPE

I always fancy dhabha style of cooking for its rustic charm and burst of flavors. This mixed vegetable is one of its kind.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. 1 no : onion sliced
  2. 2 no : tomato diced
  3. 2 tbsp : cashews
  4. 2 tbsp : Melon seeds
  5. 1/4 cup : Water(for grinding)
  6. 2 tbsp : oil
  7. 1/2 tsp : Shahi jeera
  8. 1 : Black cardamom
  9. 4 no : cloves
  10. An inch : Cinnamom stick
  11. 1 tsp : ginger garlic paste
  12. oil for deep frying veggies
  13. 1 no : carrot peeled and diced
  14. 2 no : potato peeled and diced
  15. 1/2 cup : cauliflower florets
  16. 1/2 cup : paneer cubes
  17. 1/4 cup : Frozen green beans
  18. 1/4 cup : Frozen green peas
  19. 1.5 tsp : Red chilli powder
  20. 1/2 tsp : cumin powder
  21. 2 tsp : coriander powder
  22. 1 tsp : Garam masala powder
  23. 1 tsp : sugar
  24. salt to taste
  25. 1/2 cup : water
  26. 1/2 cup : Full fat milk
  27. 2 tbsp : Chopped cilantro
  28. 1 tbsp : Crushed Kasoori methi

Instructions

  1. TO A PAN ADD OIL FOR FRYING THE VEGGIES.ONCE IT IS SLIGHTLY HEATED ADD PANEER CUBES.
  2. FRY UNTIL GOLDEN AND REMOVE ON TO A PLATE.
  3. NEXT ADD IN THE CAULIFLOWER FLORETS
  4. FRY UNTIL SLIGHTLY GOLDEN AND REMOVE ON TO A PLATE.
  5. REPEAT THE PROCESS AND FRY THE CARROT AND POTATO PIECES.
  6. TO A PAN ADD A TSP OF OIL AND ADD THE SLICED ONIONS.FRY UNTIL CARAMALISED.
  7. LATER ADD THE CHOPPED TOMATOES . COOK AND COVER UNTIL TOMATOES SOFTEN.
  8. NOW ADD THE CASHEWS AND MELON SEEDS.I USED ROASTED NUTS SO ADDED IN THE LAST.
  9. ONCE EVERYTHING IS FRIED TRANSFER ON TO A PLATE AND COOL THEM TO ROOM TEMPERATURE AND GRIND TO PASTE
  10. TO A PAN ADD 2 TO 3 TBSP OF OIL AND STIR IN THE WHOLE GARAM MASALA.
  11. ONCE GARAM MASALA TURNS AROMATIC STIR IN THE TURMERIC POWDER.
  12. NOW ADD THE GROUND TOMATO ONION NUT PASTE.
  13. STIR WELL AND COOK ON MEDIUM HEAT UNTIL OIL OOZES OUT.
  14. THE MASALA PASTE IS COOKED WELL NOW.TIME TO ADD DRY SPICES.
  15. ADD THE GARAM MASALA POWDER
  16. FOLLOWED BY CORIANDER, CUMIN , RED CHILLI POWDERS AND SALT TO TASTE.
  17. MIX ALL THE SPICES WELL AND COOK FOR A MINUTE OR TWO.
  18. NOW ADD THE FROZEN GREEN BEANS AND PEAS.
  19. STIR WELL.
  20. ADD A HALF CUP OF WATER COVER WITH ALID AND COOK UNTIL THE GREEN BEANS ARE DONE.
  21. LATER ADD THE REMAINING FRIED VEGETABLES AND PANEER CUBES.
  22. MIX THEM WELL WITH THE MASALA .
  23. LATER ADD IN THE MILK.
  24. STIR WELL AND COOK COVERED FOR FEW MINUTES.
  25. ONCE THE OIL STARTS TO FLOAT ON TOP ADD THE SUGAR, KASOORI METHI AND CORIANDER LEAVES.
  26. GIVE THEM A FINAL MIX.
  27. SIMMER FOR A MINUTE OR TWO AND OUR SCRUMPTIOUS CURRY IS READY TO DISH OUT.

Reviews (1)  

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Shelly Sharma
May-10-2018
Shelly Sharma   May-10-2018

Simple yet delicious.

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