Restaurant Style Mix Veg Curry (Perfect Texture, Not Mushy)

Ingredients

• For Mix Veg
• 1 + 1 tablespoons of any vegetable oil
• 1 + 1 tablespoon ghee or butter
• 1 large-sized potato, peeled & diced
• 2 medium-sized carrots, diced
• 1 medium-sized bell pepper, diced
• 1 cup cauliflower florets medium to small florets
• 1/2 cup cut French beans 1/2-inch pieces from 15 to 17 beans
• 1 cup cauliflower, medium florets
• 1/2 cup green peas, fresh or frozen
• 3 medium-sized onions, chopped using a blender
• 3 medium-sized tomatoes, chopped using a blender
• 1/4 cup paneer, cut into small cubes
• 1-inch or 1 tablespoon ginger, peeled & minced
• 2 green chilies, sliced
• 4-5 or 1 tablespoon garlic cloves, minced
• 1-2 bay leaves
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala powder, plus a pinch
• 1 teaspoon Kashmiri red chili powder
• 1 cup water, or as required
• 1 tablespoon Kasuri methi
• 2 tablespoons cream, optional
• For Garnish
• Chopped coriander leaves
• Grated paneer
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Instructions

1. 1

   --- How to Make Mix Veg ---

2. 2

   Heat 1 tablespoon of oil in a non-stick pan over medium heat. Once hot, add potatoes, and carrots. Stir for 1 minute, then cover the pan and cook for 1 more minute. Next, add diced bell pepper, French beans, cauliflower florets, and green peas.

3. 3

   Sprinkle with a pinch of salt and a pinch of garam masala powder. Stir well to combine. Cover the pan with the lid and cook for about 5 minutes, keep stirring occasionally to avoid burning. Veggies are done when they are slightly charred. Transfer the roasted veggies to a plate and keep aside.

4. 4

   Heat 1 tablespoon of oil and 1 tablespoon of ghee in the same pan over medium heat. Once hot, add bay leaves and cumin seeds. Let them sizzle for a few seconds, then add chopped onions. Sauté for 5-6 minutes, or until they turn golden brown. TIP: You can also use onion paste or roughly chopped onions. After that, add sliced green chilies and mix.

5. 5

   Add minced ginger, and minced garlic (or 2 tablespoons ginger-garlic paste). Stir & sauté for 2 minutes. Then add turmeric powder, coriander powder, and garam masala powder. Sauté for 1 minute. Next, add ghee/butter and sauté the powdered spices for a few more seconds.

6. 6

   Add chopped tomatoes, and Kashmiri red chili powder and stir & cook for 1 minute. Add salt and mix well again. Cover and cook for 3-4 minutes or until tomatoes are soft and mushy. Uncover the pan, stir and add 1 cup of water or as needed. Give it a mix.

7. 7

   Add Kasuri methi and 2 tablespoons of fresh cream (optional) and mix again. Then add roasted veggies and mix well until combined. Add 1/4 cup paneer cubes, cover the pan, and cook for 5-6 minutes, or until the vegetables are just tender and hold their shape (avoid overcooking to prevent mushiness).

8. 8

   Once the vegetables are cooked, uncover the pan and mix the sabzi. Add coriander leaves chopped and mix well. Turn off the heat and cover the pan for about 5-6 minutes to meld the flavors. Your mixed veg is ready. Garnish with coriander leaves and grated paneer and serve hot with roti, naan, or rice.

9. 9

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

10. 10

    --- ENJOY THIS RECIPE ---

11. 11

    ENJOY THIS RECIPE.