This Mix Vegetable Recipe, I had seen on a television show. I tried this recipe at home and it came out really good. Mix veg recipes are made in South India as well as North India. This mix veg recipe that I am posting here, has a North Indian flavor and taste to it.
It does not use any of the ingredients that are used generally in south indian cuisine, namely coconut, mustard seeds, curry leaves, red chillies etc.
The recipe calls for frying the vegetables. Alternatively, you could saute the vegetables or also blanch or parboil them. Since the vegetables are fried and cream is used, the recipe becomes rich in calories.
Also, please note that in the image above, I have used carrots and cauliflower whereas in the rest of the images below there are no carrots. It so happened, that the last images I took did not come well. So I took the snaps of the recipe the next time I made it.
So here goes the recipe for north indian style mix vegetable recipe:
Ingredients for the Mix Veg Paneer Recipe:
- 1 and half cup of mix chopped vegetables – french beans, potatoes, cauliflower, capsicum, peas, carrots or your choice of veggies
- 75 gms chopped paneer (cottage cheese)
- 7-8 cashew nuts
- 5-6 almonds (optional)
- 2 or 3 tbsp cream
- 1 tbsp beaten curd
- 1 medium sized finely chopped onion
- 2 medium sized finely chopped tomatoes or puree of 2 tomatoes
- 1 – 2 green chilly (optional)
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp chilly powder
- 1 tsp coriander powder (optional)
- 1/4 tsp garam masala powder
- a pinch of asafoetida
- 3 to 4 tbsp vegetable oil
Method to make the Mix Vegetables Curry Recipe:
1: Firstly, heat oil in a pan. Add the vegetables and fry them. Once they are cooked and browned, remove them. Its not necessary to cook them completely. You could saute them a little till they are half cooked as I have done. Keep them on a tissue napkin, so as to soak the extra oil from the fried veggies.
2: In the same pan, fry the cashew nuts and almonds. If you are using green chillies, fry them too. We are not going to fry the paneer. Just cube them and keep aside. However, if you like fried paneer, you could fry them before hand and keep aside.
3: In the same pan, we will cook the remaining recipe. Remove the extra oil from the pan. Heat the oil. Add asafoetida. In the same oil, add the onions and fry them till they become transparent. Add the ginger-garlic paste. Once the raw smell of the ginger-garlic paste disappears, add the chopped tomatoes. Alternatively you could also use tomato puree. Fry till the tomatoes become soft.
4: Lower the flame. Now add the beaten curd. Mix it well with the onion-tomato gravy. Let it simmer for 2-3 minutes. Add the cream now. Stir the mixture well. Let it again simmer for 2-3 minutes. Add some water if you want a slightly thinner consistency of the gravy. Simmer for 2 -3 minutes.
5: Now add the fried vegetables. If you have already fried the veggies, then you don’t need to cook the recipe further. Just add the veggies, dry fruits, paneer. Stir and close the pan. If you have not sauted the veggies, like I the way I have done, then you need to cook it further for 7-8 minutes or more till the veggies are cooked. When this step is done, add the dry fruits and paneer. Cook for 1 minute. Garnish with cilantro and cream if desired.