How to Make Mixed Vegetables

Abhijit Author

By Abhijit

Last Updated Apr 23, 2022

Saved in veg curry0 Comments


Paneer with mixed vegetables

How to Make Mixed Vegetables

How to Make Mixed Vegetables? This is a very easy and simple one-pot recipe. Varieties of vegetables are fried/cooked and then simmered in a thick gravy made with almond-cashew and sometimes added with paneer/ Indian cottage cheese finished in a warm, spicy, cumin, cinnamon-laced sauce.

This is a very common recipe all over India. You go to any place in India North to South and East to West you can find this mixed veg in different forms and by different vegetables. But as main a vegetables, you can add any two to three from this list- capsicum, beans, potatoes, cauliflower, cabbage, carrots, tomato, zucchini, and broccoli.

Mixed vegetables can be prepared with or without onions and garlic. In India many people don’t eat onion and garlic, I also prepared this dish without onion and garlic but I am sure this taste is also stupendous.

The main equipment

Kadai/frying pan

Blender

Spatula

Serving plate

Ingredients

  • Beet root-1 (Julian cut)
  • Carrot-1 medium size (Julian cut)
  • Green Beans-50 gm
  • Potatoes-2
  • Green peas-1/2 cup
  • Ginger-1 inch (chopped)
  • Green chili-1(chopped)
  • Tomato-2
  • Paneer/ Indian cottage cheese-100 gm
  • Cashews-7
  • Almond-7
  • White paper-1 tbsp
  • Cinnamon stick-2 inch
  • Cardamom-2
  • Cloves-5
  • Bay leaves-2
  • Dry chili-2
  • Cumin seeds-1/2 tbsp
  • Oil-2 tbsp
  • Salt to taste
  • Handful Coriander leaves for garnishing
  • Water- ½ cup (to make a paste of dry fruits)

How to Make Mixed Vegetables

  • Wash and cut all the vegetables in Julian shape.
Mixed Vegetables step1
  • Take a grinder and make a smooth paste of cashew, almond, paper bay leaves, cardamom, cinnamon, and cloves by adding half a cup of water.
Mixed Vegetables step2
  • Place a frying pan in the oven
Mixed Vegetables step3
  • Heat oil and add cumin seeds for tempering
Mixed Vegetables step4
  • As they splutter and sizzle add all the vegetables except green peas as it takes very little time to cook comparing other vegetables.
Mixed Vegetables step5
  • Add chopped ginger and chili, add salt; stir it and cover the lid to allow the cooking of the veggies in their own water.
Mixed Vegetables step6
  • Open the lid and check that the veggies are almost half-boiled, then add the green peas and stir it well.
Mixed Vegetables step7
  • Add the smooth paste of dry fruits and whole spices and mix it well; cook for 2-3 minutes without a lid in simmer
Mixed Vegetables step8
Mixed Vegetables step9
  • Add the paneer / Indian cottage cheese pieces and cook them for another 4-5 minutes.
Mixed Vegetables step10
  • Once done take them off from the oven; transfer them to a serving plate, garnish them with coriander leaves and serve hot with roti/paratha/poori or it can go well with rice also.
Mixed Vegetables step11
Mixed Vegetables step12
How to Make Mixed Vegetables

How to Make Mixed Vegetables

How to Make Mixed Vegetables? This is a very easy and simple one-pot recipe.Varieties of vegetables are fried/cooked and then simmered in a thick gravymade with almond-cashew and sometimes added with paneer/Indian cottage cheesefinished in a warm, spicy, cumin, cinnamon-laced sauce.
This is a very common recipe all over India. You go to any place in India Northto South and East to West you can find this mixed veg in different forms and bydifferent vegetables. But as main a vegetables, you can add any two to threefrom this list- capsicum, beans, potatoes, cauliflower, cabbage, carrots,tomato, zucchini, and broccoli.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4
Calories

Equipment

  • grinder
  • Serving plate
  • Spatula
  • A kadai or a fry pan

Ingredients
  

  • 1 Beet root
  • 1 carrot
  • 50 gm green beans
  • 2 potatoe
  • 1/2 cup green peas
  • 1 inch ginger
  • 1 Green chili
  • 2 tomato
  • 100 gm paneer
  • 7 cashews
  • 7 almond
  • 1 tbsp white paper
  • 1 inch cinnamom
  • 2 cardamon
  • 5 cloves
  • 2 bay leaves
  • 2 dry chili
  • 1/2 tbsp cumin seeds
  • 2 tbsp oil
  • salt to taste
  • handfull coriander leaves
  • 1/2 cup water

Instructions
 

  •  Wash and cut all the vegetables inJulian shape.
  • Take a grinder and make a smoothpaste of cashew, almond, paper bay leaves, cardamom, cinnamon, and cloves byadding half a cup of water.
  • Place a frying pan in the oven
  • Heat oil and add cumin seeds fortempering
  • As they splutter and sizzle add allthe vegetables except green peas as it takes very little time to cook comparingother vegetables.
  • Addchopped ginger and chili, add salt; stir it and cover the lid to allow thecooking of the veggies in their own water
  • Open the lid and check that theveggies are almost half-boiled, then add the green peas and stir it well.
  • Add the smooth paste of dry fruitsand whole spices and mix it well; cook for 2-3 minutes without a lid in simmer
  • Add the paneer / Indian cottagecheese pieces and cook them for another 4-5 minutes.
  • Once donetake them off from the oven; transfer them to a serving plate, garnish themwith coriander leaves and serve hot with roti/paratha/poori or it can go wellwith rice also.

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