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Introduction
Mix veg recipe is the most popular North Indian gravy recipe. It can be made by adding fresh green vegetables of your choice. It is healthy and tastes yum. This resturant style mix veg recipe is made healthier by avoiding deep frying the Vegetables.
This yummy mix veg recipe is made by adding the salt and pepper seasoned veggies which are tossed and cooked well into creamy gravy which coats the veggies well, giving it a creamy and mouth watering taste. This recipe tastes best with naan Or chapati. Please do try this yummy recipe of ours and don’t forget to share your reviews in the comments section below.
Ingredients
Ginger- 1 small piece.
Carrot- 1 cup (3 to 4 medium sized)
French beans- 1 cup (100 grams)
Capsicum- 1 cup (2 medium sized)
Potatoes- 1 cup (2- 3 medium sized)
Cauliflower- 1 cup
Cottage cheese (paneer) – 1 cup (150 grams)
Onion- 4 to 5 (medium sized)
Garlic- 7 to 8 cloves
Tomatoes- 2 medium sized
Green chillies- 4 to 5 medium sized
Bay leaf- 2 leaves
Cardamom- 2 cardamoms
Turmeric- 1/2 tablespoon
Salt- as per taste
Black pepper- 1 tablespoon
Kasturi methi- 1/2 tablespoon (finely crushed)
Garam masala- 1/2 tablespoon
Fresh cream- 1/3 cup ( 4 tablespoon)
Butter- 2 tablespoon
Refined oil- 8 to 10 tablespoon coriander leaves- 1 tablespoon finely chopped.
Step by step recipe with images
Preparing the Gravy:
1)Finely chop the onion, tomatoes and peel of the garlic cloves.
2)Now heat a pan with 4 tablespoon of olive oil or refined oil.
3) Now add the bay leaf, clove and green cardamom to it and let it splutter.
4) Now add the onions, garlic, ginger and green chillies to the oil.
5)Cook it well in medium low flame until it turns pink and mushy.
6) Now add tomatoes to the pan and cook for another 4 to 5 minutes.
7) Finally turn off the flame and let it cool down for 5 to 10 minutes.
8) Once it has cooled down, add them to the mixer grinder and blend it into a thick paste.
9) Transfer it to a bowl and keep it aside.
10) Now add 2 tablespoon of refined oil and 2 tablespoon of butter in a pan and heat it well.
11) Now add 1/4 tablespoon of turmeric and stir well.
12)Cook it for 5 to 6 minutes until the water in it evaporates.Now add a tablespoon salt to the gravy.
13) Add a tablespoon of garam masala and stir well.
14) Once the gravy has reduced, turn the flame to low.
15)Add 1/3 cup of fresh cream to it and keep stirring until it gets mixed properly.
15) Your gravy is ready. Turn off the flame and cover it well.
Cooking the veggies:
1) Finely chop the veggies in batonnet style.
2) Now heat another pan with 3 to 4 tablespoon of refined oil. Turn the flame to medium high.
3) Add the veggies in the pan and stir well.
4) Add 1 tablespoon of salt.
5) Add 1 tablespoon of black pepper.
6) Stir them well and cook it for 4 to 5 minutes.
7) Now turn the flame to medium low and cover the veggies with a lid and let it cook for 5 to 7 minutes until it turns soft.
8) Use the spatula to check whether the veggies are Cooked properly or not.
9) Finally turn off the flame and transfer the veggies to a bowl.
Final step:
1) Turn on the flame and add the veggies to the gravy.
2) Don’t stir too much as the veggies will loose it texture and shape. Add 1/2 tablespoon of crushed kasturi methi and give it a good stir.
3) Finally add the panner cubes and stir well.
4) Add salt if required.
5) Stir well and turn off the flame.
6)Transfer it to a hot pot.
7) Your mix veg recipe is ready to be served. Garnish it well with freshly chopped coriander leaves and serve it hot with chapati or naan.
Tips and Tricks
1) Don’t overcook the veggies or else it will loose it’s shape. Keep on checking whether it is properly cooked or not and avoid overlooking.
2) While adding cream keep on stirring the gravy or else it will turn oil rather than creamy.
Healthier version
Healthy recipe:
1) Finely dice the veggies into small pieces.
2) Heat a pan with 4 to 5 tablespoon of mustard oil.
3) Add finely chopped onions and stir for 2 minutes until it turns golden brown.
4) Turn the flame to medium high and slowly add the veggies in it.
5) Add 1/2 tablespoon of Turmeric or haldi powder.
5) Add salt as per taste. Give it a good stir.
6) Add 2 to 3 crushed green chillies.
7) Add 1/3 cup of water and cover it with a lid. Turn the flame to low. Cook it for 4 to 5 minutes.
8) Now remove the lid and turn the flame to high. Check if the veggies are perfectly cooked or not. And finally give it a good stir for a minute.
9) Turn off the flame and transfer it to a bowl.
10)Add freshly chopped coriander leaves and serve hot with chapati.
Recipe card
Mix vegetable
Ingredients
- Ginger- 1 small piece.
- Carrot- 1 cup (3 to 4 medium sized)
- French beans- 1 cup (100 grams)
- Capsicum- 1 cup (2 medium sized)
- Potatoes- 1 cup (2- 3 medium sized)
- Cauliflower- 1 cup
- Cottage cheese (paneer) – 1 cup (150 grams)
- Onion- 4 to 5 (medium sized)
- Garlic- 7 to 8 cloves
- Tomatoes- 2 medium sized
- Green chillies- 4 to 5 medium sized
- Bay leaf- 2 leaves
- Cardamom- 2 cardamoms
- Turmeric- 1/2 tablespoon
- Salt- as per taste
- Black pepper- 1 tablespoon
- Kasturi methi- 1/2 tablespoon (finely crushed)
- Fresh cream- 1/3 cup ( 4 tablespoon)
- Garam masala- 1/2 tablespoon
- Butter- 2 tablespoon
- Refined oil- 8 to 10 tablespoon coriander leaves- 1 tablespoon finely chopped.
Instructions
Preparing the Gravy:
- Finely chop the onion, tomatoes and peel of the garlic cloves.
- Now heat a pan with 4 tablespoon of olive oil or refined oil.
- Now add the bay leaf, clove and green cardamom to it and let it splutter.
- Now add the onions, garlic, ginger and green chillies to the oil.
- Cook it well in medium low flame until it turns pink and mushy.
- Now add tomatoes to the pan and cook for another 4 to 5 minutes.
- Finally turn off the flame and let it cool down for 5 to 10 minutes.
- Once it has cooled down, add them to the mixer grinder and blend it into a thick paste.
- Transfer it to a bowl and keep it aside.
- Now add 2 tablespoon of refined oil and 2 tablespoon of butter in a pan and heat it well.
- Now add 1/4 tablespoon of turmeric and stir well.
- Cook it for 5 to 6 minutes until the water in it evaporates.Now add a tablespoon salt to the gravy.
- Add a tablespoon of garam masala and stir well.
- Once the gravy has reduced, turn the flame to low.
- Add 1/3 cup of fresh cream to it and keep stirring until it gets mixed properly.
- Your gravy is ready. Turn off the flame and cover it well.
Cooking the veggies:
- Finely chop the veggies in batonnet style.
- Now heat another pan with 3 to 4 tablespoon of refined oil. Turn the flame to medium high.
- Add the veggies in the pan and stir well.
- Add 1 tablespoon of salt.
- Add 1 tablespoon of black pepper.
- Stir them well and cook it for 4 to 5 minutes.
- Now turn the flame to medium low and cover the veggies with a lid and let it cook for 5 to 7 minutes until it turns soft.
- Use the spatula to check whether the veggies are Cooked properly or not.
- Finally turn off the flame and transfer the veggies to a bowl.
Final step:
- Turn on the flame and add the veggies to the gravy.
- Don’t stir too much as the veggies will loose it texture and shape. Add 1/2 tablespoon of crushed kasturi methi and give it a good stir.
- Finally add the panner cubes and stir well.
- Add salt if required.
- Stir well and turn off the flame.
- Transfer it to a hot pot.
- Your mix veg recipe is ready to be served. Garnish it well with freshly chopped coriander leaves and serve it hot with chapati or naan.
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