Mix Veg Recipe by Sanjeev Kapoor
Servings: 4 people
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.