Paneer with 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 of 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’s shape.
- 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.
- Place a frying pan in the oven
- Heat oil and add cumin seeds for tempering
- As they splutter and sizzle add all the vegetables except green peas as it takes very little time to cook comparing other vegetables.
- Add chopped ginger and chili, add salt; stir it and cover the lid to allow the cooking of the veggies in their own water.
- Open the lid and check that the veggies are almost half-boiled, then add the green peas and stir it well.
- Add the smooth paste of dry fruits and whole spices and mix it well; cook for 2-3 minutes without a lid in simmer
- Add the paneer / Indian cottage cheese pieces and cook them for another 4-5 minutes.
- 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.
How to Make Mixed Vegetables
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.