Mix Veg Sabzi

 

Indian cuisine is full of varieties. There are many cultures and religions that have different style of cooking. Northern style is famous for its ghee(clarified butter) and milk products usage in daily cooking, Southern style is popular for its range of rice menu, Eastern cooking includes steaming and frying methods of cooking, while Western India is in talks for various items made from besan (gram flour).

Increase in travelling has made it possible for people across the world to savor new cooking. In fact, many new restaurants are opening every day with specific cuisines. Thus, you will see a person living in south loves northern food and vice versa. This is no surprise, as people look for change, even in food. 

With the advancement in technology, it is easy to learn any cuisine while sitting on a sofa. Internet has brought such a revolution and eased human life. Today, lets learn how to make mix vegetable sabzi that many restaurants serve and is a staple diet of north indian people. It is basically vegetables cooked in onion and tomato gravy. It is rich in taste as milk is added to its gravy. It can be eaten with tandoori roti or parantha or naan. Lets look at the ingredients and method to prepare mix veg sabzi.

Preparation Time: 25 mins

Cooking time: 40-45 mins

Ingredients:

• Cooking oil - 3 tablespoon
• Whole spices - 1 bay leaf, 1 inch cinnamon stick, 1/2 black cardamom, 3 cloves
• Jeera - 1 teaspoon
• Onion paste - 3 onion, 4 green chillies, 1 inch ginger, 15 garlic cloves
• Tomato paste - 3 tomatoes
• White paste - 3 cashew nuts, 3 teaspoon melon seeds, 2 tablespoon milk
• Salt - as per taste
• Red chilli powder - 2 teaspoon
• Dhaniya jeera powder - 1 teaspoon
• Garam masala - 1/4 teaspoon
• water - 1 cup
• Cauliflower - 1 1/2 cup (chopped)
• Carrot - 3/4 cup (chopped)
• French beans - 1 cup (chopped)
• Green peas - 1/2 cup
• Capsicum - 1 cup (chopped)
• Kasuri methi - 1 tablespoon

Mix Veg Sabzi

Method:

1. Firstly, we will make onion paste, tomato paste and white paste and keep it aside.
2. In a pan, add oil. Once it heats, add whole spices and jeera. Saute it for few seconds.
3. Then add onion paste, let it cook completely. 
4. Now add tomato paste. Cook it till oil seperates.
5. Once tomato paste is cooked, then add white paste. If gravy is too thick, then add water.
6. Let it cook nicely. On the other hand, blanch all the vegetables except capsicum in salted water. Drain it after 2 minutes.
7. Once the gravy is cooked, add all the spices. Saute it well.
8. Then add blanced vegetables and capsicum.
9. Cover it and cook it for 5 minutes.
10. Switch off the flame when vegetables are cooked.
11. Serve it with tandoori roti.