Fried mix veg sabzi With step by step photos – This is a delicious Punjabi style fried mix veg sabji with paneer.
Mix vegetable recipes are made in south India as well as in north India. This fried mix veg recipe has the typical Punjabi flavor and taste to it.
I had seen this recipe on a television show. I tried the recipe at home and it came out really good. The gravy is creamy, mildly sweet and less spiced with a hint of sourness from the tomatoes and yogurt.
The recipe calls for frying the vegetables. Alternatively, you could sauté the vegetables or also blanch or steam them. Since the vegetables are fried and cream is used, the recipe becomes rich in calories.
Another variation of a dish with mix vegetables is this recipe of Mix vegetable curry where vegetables are not fried but cooked in the gravy – a one pot recipe.
Using this same recipe of fried mix veg sabzi as a base I also make Capsicum paneer (shimla mirch paneer).
Serve this fried mix veg sabzi with Indian flatbreads like naan, tandoori roti or phulka along with onion-lime salad.
How to make fried mix veg sabzi with paneer
1. heat 4 tbsp oil in a kadai or pan. Add the chopped veggies and begin to fry them. Chop the carrots, potatoes into cubes and the cauliflower into small to medium sized florets as then it takes less time to fry them. Depending on the size of the kadai or pan, you can fry the veggies in batches too.
2. fry them till they are cooked completely and golden from the edges. Remove with a slotted spoon and drain on kitchen paper towels to remove excess oil. Instead of frying veggies, you can even steam them or roast them in an oven.
3. in the same oil, add slit green chilies and cashews. Fry till the cashews are golden and the chilies change their color. Remove with a slotted spoon and drain on kitchen paper towels.
4. Next add asafoetida and stir.
5. Then add onions. Stir and saute till the onions turn a light brown.
6. then add ginger-garlic paste or crushed ginger-garlic. Saute till their raw aroma goes away.
7. then add finely chopped tomatoes. Stir and saute till the tomatoes become pulpy and you see oil releasing from the sides.
8. add all the spice powders – red chili powder, turmeric powder, coriander powder and garam masala powder. Stir well.
9. Lower the flame and add 2 tbsp whisked curd/yogurt, stirring continuously. Stirring briskly when adding curd, ensures that it does not split in the onion-tomato gravy. Also use full-fat fresh curd.
10. then add 3 tbsp low fat cream. Again stir everything very well.
11. now add ⅓ cup water. Stir well. Add water depending upon the consistency you want. But don’t make a thin gravy. Let the gravy come to a simmer.
12. When the gravy comes to a simmer, then add the fried vegetables, fried cashews and chillies. Also season with salt. Here you can also add paneer cubes along with the fried veggies.
13. Mix and stir the veggies and allow them to simmer in the gravy for 2 minutes.
14. Serve fried mix veg sabzi with naan, tandoori roti or phulkas along with onion-mint-lime salad.
Few more sabji recipes for you!
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Fried Mix Veg Sabzi with paneer
By Dassana Amit
Ingredients
veggies to be used
- 2.5 cups of mix chopped or cubed vegetables – french beans, cauliflower, capsicum, peas, or your choice of vegetables
- or
- 1 medium carrot - peeled and cut into cubes
- 2 small to medium potatoes - peeled and cut into cubes
- 8 to 10 french beans - chopped
- 9 to 12 medium-sized cauliflower florets
- ¼ cup green peas fresh or frozen
- 1 small to medium bell pepper or ¼ to ⅓ cup diced bell pepper, optional, can use red or yellow or green capsicum
remaining ingredients
- 1 medium-sized onion or ⅓ cup finely chopped onions
- 2 large tomatoes or ¾ cup finely chopped tomatoes
- 1 teaspoon ginger & garlic paste or crushed ½ inch ginger + 3 to 4 medium garlic cloves
- 2 green chilli - slit and deseeded if you prefer
- 10 to 12 whole cashews
- 1 generous pinch of asafoetida (hing)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (deghi mirch) or ¼ teaspoon cayenne pepper
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder (cilantro leaves)
- ⅓ cup paneer cubes optional
- 2 tablespoons full fat fresh curd (yogurt) - beaten or whisked till smooth
- 3 tablespoons low fat cream 25% to 30% or 1 tablespoon heavy whipping cream
- 4 tablespoons oil
- ⅓ cup water
- 1 tablespoons chopped coriander leaves for garnish
- salt as required
Instructions
preparation
- Rinse, peel and then chop the veggies.
- Chop the carrots, potatoes into cubes and the cauliflower into small to medium sized florets as then it takes less time to fry them.
frying vegetables
- Heat 4 tablespoons oil in a kadai or pan. Add the chopped veggies and begin to fry them. Depending on the size of the kadai or pan, you can fry the veggies in batches too.
- Fry them till they are cooked completely and golden from the edges. Remove with a slotted spoon and drain on kitchen paper towels.
making fried mix vegetable sabzi
- In the same oil, add slit green chilies and cashews. Fry till the cashews are golden and the chilies change their color. Remove with a slotted spoon and drain on kitchen paper towels.
- Then add asafoetida and stir.
- Next add onions. Stir and saute till the onions turn a light brown
- Then add ginger-garlic paste or crushed ginger-garlic. Saute till their raw aroma goes away.
- Now add finely chopped tomatoes. Stir and saute till the tomatoes become pulpy and you see oil releasing from the sides.
- Add all the spice powders - red chili powder, turmeric powder, coriander powder and garam masala powder. Stir well.
- Lower the flame and add whisked curd/yogurt stirring continuously. Stirring briskly when adding curd, ensures that it does not split in the onion-tomato gravy. Also use full fat fresh curd.
- Then add cream. Again stir everything very well.
- Now add water. Stir. Add water depending upon the consistency you want. But don't make a thin gravy.
- When the gravy comes to a simmer add the fried vegetables, fried cashews and chilies. Also season with salt. Here you can also add paneer cubes.
- Mix and stir the veggies and allow them to simmer in the sabzi for 2 minutes.
- Serve fried mix vegetable sabzi with naan, tandoori roti or phulkas along with onion-mint-lime salad.
Notes
- Instead of frying the vegetables, you could saute the vegetables or also blanch or steam them.
Nutrition Info Approximate values
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Excellent receipe
It was so yummy , so delicious
Thanks Sanmeet
Tried this recipe, it was awesome, yummyyy, luvd it
thanks shikha for the feedback.