Assorted vegetables cooked with tomatoes, spices and heavy cream makes a halwai style preparation that is spicy and absolutely toothsome and it is called mix veg curry. The best part about this recipe is that it calls for no onion or garlic. With some tomato puree in hand, this mix veg recipe becomes one of the simplest recipes. Itcan be prepared for a weekday meal and served with simple chapati or paratha. It tastes too good with some hot and crispy pooris too.
Assorted Vegetables and paneer: I have used cauliflower, peas, carrot; french beans, mushrooms and capsicum along with some paneer. You can use the vegetables of your choice or as per the availability. I often make mix veg curry to wind up the leftover veggies lying in the fridge.
Tomato Puree: I always have some homemade puree in the fridge. With the help of puree, the cooking time decreases considerably and the texture of gravy is great.
Spices: Regular red chili powder, Kashmiri red chili powder, coriander powder, turmeric powder, dry fenugreek leaves and salt are the spices used for this recipe.
Heavy Cream: Malai to be particular has been used for the mix veg curry. You can use the store-bought heavy cream too although malai gives a much better texture to the dish.
This sabji is spicy, with perfectly cooked vegetables i.e. cooked al-Dante and absolutely delish and smooth gravy. In order to make perfect mix veg curry following points should be kept in mind:
If you are someone who likes to make meals including many veggies, you might like vegetable biryani, veg fried rice, etc. You might also like the pav bhaji recipe. I shall soon post the recipe for tawa sabji. That is a very interesting and delish way of including veggies in the diet.
1.This recipe serves 4-6 persons.
2.Heat 2 tbsp of water in a pan.
3.Add some salt.
4.Add ½ cup of cauliflower florets.
5.Simmer for 3-4 minutes.
6.Heat ¼ cup of water. Next add in ½ cup french beans and ½ cup carrot pieces. Cook for 7-8 minutes. The time required depends upon the quality of vegetables.
7.Add 1 cup of water and little salt. Add in 1 cup of peas. Simmer peas for 5-7 minutes.
8.Heat ½ cup of water and little salt. Add ½ cup of mushrooms. Cook for 10-12 minutes.
9.Add 1 cup of water and little salt. Add in 1 cup of peas.
10.Simmer peas for 5-7 minutes.
11.Heat enough oil.
12.Add in 1 cup of paneer cubes.
13.Fry till the cubes are golden.
14.Heat 1 tbsp of oil. Add ½ cup of capsicum cubes. Cook for a couple of minutes. Take out and keep aside. Keep all the vegetables and paneer ready.
15.Heat 2 tbsp of oil.
16.Add 2 tbsp of Kashmiri red chili powder, 2 tbsp coriander powder, 2 tbsp of dried fenugreek leaves (kasuri methi).
17.Cook for a couple of minutes. Add ¼ cup of water.
18.Add 1 tsp of red chili powder and ½ tsp turmeric powder.
19.Cook for 2 minutes.
20.Add 3 large tomatoes pureed.
21.Cook till the oil oozes.
22.Add ¼ cup of water.
23.. And salt to taste.
24.Cook for 2-3 minutes
25.Add ½ cup malai.
26.Cook for 5-7 minutes.
27.Add the vegetables. Cook for 5-7 minutes.
28.Add water as per the desired consistency. Cover and cook for a couple of minutes.
29.Finish off with a handful of chopped coriander leaves.
PREP TIME 20 minutes
COOK TIME 40 minutes
TOTAL TIME 60 minutes
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