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Mix vegetable

Course Main Course
Cuisine Indian
Servings 4 people


  • 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.


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.