Mix Veg Recipe

Mix Veg or Mixed Vegetable recipe is an Indian side dish made using lots of assorted fresh vegetables, and spices. Goes well with roti, naan.

Recipe Source Link:https://www.mygingergarlickitchen.com/mix-veg-recipe/

---

« Go back Print this recipe »

RECIPE 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

RECIPE INSTRUCTIONS

» How to Make Mix Veg

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 tender yet hold their shape.
7. 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.

RECIPE NOTES

1. Feel free to use any vegetables of your choice.
2. To make the dish without onion and garlic, skip using onion and garlic.
3. For a vegan and gluten-free version, use vegetable oil, vegan ghee or vegan butter.
4. For a Dhaba-style version, top with a tablespoon of butter before serving.