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Mix-Veg

Mixed Veg is something that I often make when hosting dinner at home because it is one sabzi which everyone likes. Made with lots of veggies like cauliflower, beans, carrots this restaurant style mixed recipe is wonderfully spiced and pairs beautifully with homemade naan or tandoori roti.

It was not often that we ate outside when I was a kid growing up in India. Dining out was reserved for special occasions like birthdays and anniversaries. And even when we did dine out, more often than not, we ate India.

Dry roast 2 teaspoons of coriander seeds for around 2 minutes in a pan on medium heat.
Remove the seeds from the pan and then crush them using a mortar and pestle. Set it aside.
Meanwhile, take another pan and put it on medium heat. Once the pan is hot, add 1 tablespoon of oil.
Cook the veggies for around 5 minutes on medium heat, until they have a light color on them (very light brown). Remove the veggies on a plate.
To the same pan, now 1 more tablespoon of oil. Add 2 cloves and then 1 medium chopped red onion (finely chopped using a food processor).
Cook the onions for around 6 to 7 minutes until the raw smell goes away, the moisture from the onion dries out and it is light golden brown in color.
Add freshly pounded ginger garlic chili (1-inch ginger, 3-4 large garlic cloves and 1-2 green chili) which I crushed using a mortar and pestle. Cook for around 2 more minutes.
Then add 1 chopped large tomato (140 grams) and also add 1 & 1/2 tablespoons tomato paste and stir. Cook for 2 to 3 minutes.
Now, add 1/2 cup water and stir. Then add 1/2 cup frozen peas (which I soaked before in warm water for 10 mins, drained the water and then used in the recipe) and stir.
Add 1/4 teaspoon garam masala and stir. And your mixed veg is ready!
To serve, top with some grated paneer or small paneer cubes. Enjoy with hot rotis.