Here is an exclusive recipe for mixed vegetables by Sanjeev Kapoor. The restaurant-style mix vegetables are cooked in onion and tomato gravy along with masala.
The vegetables and other ingredients are easily available and accessible by the rich and poor alike. The vegetables used in this recipe are carrots, cauliflower, French beans, green capsicum, and green peas.
The carrots are considered a goldmine of nutrients and are available in different varieties/colors ranging from orange, red, black, yellow, and white. This winter vegetable is truly a nutritional hero and an excellent snack.
The creamy gravy makes the vegetables even more interesting and yummy. The typical Indian spices make this dish flavorful. Enjoy the creamy mix vegetables with rumali roti.
Ingredients
- 2 medium Carrots cut into 1 inch thick strips and boiled
- 10-12 small Cauliflower florets boiled
- 7-8 French beans cut into 1 inch pieces and boiled
- 1 large Green capsicum diced
- 1/4 cup Frozen green peas boiled
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2 medium Onions finely chopped
- 1/2 tablespoon Garlic paste
- 1/2 tablespoon Ginger paste
- 1/2 teaspoon Turmeric powder
- 1 1/2 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- 1 1/2 teaspoons Cumin powder
- 3 medium Tomato pureed
- Salt to taste
- 2 tablespoons Cashew nuts-melon seeds paste
- 2 1/2 tablespoons Fresh cream
- 2 teaspoons Dried fenugreek leaves (kasoori methi)
- Ginger strips for garnish
- Fresh coriander leaves chopped for garnish
- Rumali roti to serve
How to cook mix vegetables
In a wok, heat oil and sauté cumin seeds for 30 seconds then add onions and sauté for 2 minutes. Mix in the ginger, garlic paste and sauté for 1 minute.
Once the onions turn golden brown, add red chilli powder, turmeric powder, cumin powder and coriander powder. Mix the masala well and sauté on low heat for 1 to 2 minutes.
Now, add tomato puree and salt and increase heat to medium and cook until the oil separates from the mixture.
Add cashew nuts and melon seeds paste and cook for 1-2 minutes. Then add carrots, cauliflower, French beans, capsicum, and green peas. Mix and cook for 1-2 minutes then turn the heat off.
Now, add fresh cream and mix everything well.
In a non-stick pan, dry roast the Kasoori methi until fragrant and crush it with your palms. Sprinkle the roasted Kasoori methi over vegetables and gently mix.
Garnish with ginger strips and coriander leaves. Serve the mix vegetables with rumali roti.
Mix Veg Recipe by Sanjeev Kapoor
Ingredients
- 2 medium Carrots cut into 1 inch thick strips and boiled
- 10-12 small Cauliflower florets boiled
- 7-8 French beans cut into 1 inch pieces and boiled
- 1 large Green capsicum diced
- 1/4 cup Frozen green peas boiled
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2 medium Onions finely chopped
- 1/2 tablespoon Garlic paste
- 1/2 tablespoon Ginger paste
- 1/2 teaspoon Turmeric powder
- 1 1/2 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- 1 1/2 teaspoons Cumin powder
- 3 medium Tomato pureed
- Salt to taste
- 2 tablespoons Cashew nuts-melon seeds paste
- 2 1/2 tablespoons Fresh cream
- 2 teaspoons Dried fenugreek leaves (kasoori methi)
- Ginger strips for garnish
- Fresh coriander leaves chopped for garnish
- Rumali roti to serve
Instructions
- In a wok, heat oil and sauté cumin seeds for 30 seconds then add onions and sauté for 2 minutes. Mix in the ginger, garlic paste and sautéfor 1 minute.
- Once the onions turn golden brown, add red chilli powder, turmeric powder, cumin powder and coriander powder. Mix the masala well and sauté on low heat for 1 to 2 minutes.
- Now, add tomato puree and salt and increase heat to medium and cook until the oil separates from the mixture.
- Add cashew nuts and melon seeds paste and cook for 1-2 minutes. Then add carrots, cauliflower, French beans, capsicum, and green peas. Mix and cook for 1-2 minutes then turn the heat off.
- Now, add fresh cream and mix everything well.
- In a non-stick pan, dry roast the Kasoori methi until fragrant and crush it with your palms. Sprinkle the roasted Kasoori methi over vegetables and gently mix.
- Garnish with ginger strips and coriander leaves. Serve the mix vegetables with rumali roti.
